Tomato Fish Slices (番茄鱼片)

Instructions

1. 1Marinate fish slices with egg white, cornstarch, and a pinch of salt 10 minutes.

   上浆

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 鱼片发亮挂浆。Slices look glossy and coated.

   You know it's right when: 浆液挂住不滴。Slurry clings without dripping.

2. 2Soften tomato with ginger and garlic over medium heat until it breaks into a sauce.

   炒番茄

   🔍 Look for Medium heat 4 分钟 · 4 minutes

   Visual: 番茄化开成稀酱。Tomato collapses into a loose, jammy base.

   You know it's right when: 果肉松散出汁。Pulp loosens and releases juice.

3. 3Add 500 ml water; bring to a gentle simmer.

   加水煮开

   🔍 Look for Medium heat 3 分钟 · 3 minutes

   Visual: 汤面红点微沸。Broth simmers with red specks.

   You know it's right when: 气泡缓升。Bubbles rise slowly.

4. 4Slide fish slices in one by one; poach 90 seconds until they turn white.

   汆鱼片

   🔍 Look for Medium-low 90 秒 · 90 seconds

   Visual: 鱼片卷起转白。Slices curl and turn opaque.

   You know it's right when: 中心无粉红。No pink remains at the center.

5. 5Season lightly; shower with scallion and serve in the broth.

   出锅

   🔍 Look for Medium-low 5 秒 · 5 seconds

   Visual: 鱼片浮于清红汤中。Slices float in a clear red broth.

   You know it's right when: 热气带出酸甜。Steam carries a sweet-sour note.