Main Ingredients:
500g Wujian fish, 6 large tomatoes, 1 egg white.
Auxiliary Ingredients:
1 piece of ginger, 1 section of scallion, 3g salt, 2g white pepper powder, 20g cold water, 30g starch, a little oil, 2 stalks of scallion.
Taste: Light; Cooking Method: Boiling; Time: Half an hour; Difficulty: Ordinary.
Detailed Steps for Cooking Tomato Fish Ball Soup
Prepare fresh fish and large tomatoes. Choose tomatoes that are red in color, elastic to the touch, and juicy. I used Wujian fish, which has tender meat and no fish bones. It is particularly suitable for making fish balls. You can also use other fish with less bones and thick and tender meat.
Remove the fish skin and cut the fish into 2cm pieces.
Cut the tomatoes into pieces about 2cm in size. You can remove the skin or not. If you want to remove the skin, you can first make a cross-shaped cut on the top and then boil it in boiling water for 30 seconds to easily peel off the skin.
Cut the fresh ginger and scallion into thin shreds and put them in a bowl. Soak them in about 50g of cold water. Only use about 20g of the water when cooking. Add one egg white, salt, and white pepper powder.
Since there is a lot of fish meat, divide it into two parts and put each part in a food processor to make fish paste. Pour out the first batch of fish paste and put the other half of the fish meat in the food processor. Add salt and white pepper powder and process.
Pour the first batch of fish paste back into the food processor. Add one egg white and about 20g of the ginger and scallion water. Start the food processor on the second speed to mix the liquid and fish paste evenly.
The egg white weighs about 45g. Add another 20g of ginger and scallion water and mix it with the fish paste. Since the fish paste contains a lot of water, there are two ways to handle it. One is to reduce the amount of egg white used so that the fish paste can naturally become firm after stirring and beating. The other is to add 30g of cornstarch to increase the viscosity of the fish paste.
Add a little oil to the cooking pot and stir-fry the tomatoes until they become thick. Add enough hot water and bring to a boil.
Take a suitable amount of fish paste and dip your hands in cold water. Pour the fish paste back and forth between your hands to form round fish balls.
After the tomato soup boils, reduce the heat and keep it simmering. Add all the fish balls to the soup and turn up the heat until all the fish balls float to the surface. Sprinkle with salt and chopped scallions and remove from heat.
Tomato Fish Ball Soup is light, appetizing, low-fat, and increases appetite!
