How to Cook Sichuan Chinese Tomato Fish Soup

Ingredients

- 100 grams grass carp (or grouper)

- 1 large tomatoes (to be peeled & cut into small cubes)

- 100 grams oyster (or button mushrooms)

- 4 garlic cloves

- 1 cup celery (I skipped this ingredient)

- 1/4 red onion (cut into pieces)

- a handful coriander (I used parsley flakes instead)

- 1 green onion (chopped)

- 4 tablespoons cooking oil (divided)

Seasoning Ingredients

- 2 tablespoons Chinese Shaoxing wine

- 1 tablespoon minced ginger

- 2 spring onion whites

- a pinch of salt

- a dash of white ground pepper

- 1 egg white

- 2 tablespoons corn starch

Instructions

1. Do a few slits of the grass carp / grouper at the front and back. 
   
   
   
2. Add cornstarch, shaoxing wine, spring onion whites, ginger, ground pepper, egg white and salt into a mixing bowl. Marinate the fish meat with the seasoning for an hour. 
   
   
3. Peel the tomato and cut them into small slices. Heat 2 tablespoons of cooking oil into a large wok. Fry green onion and garlic untill it becomes aromatic. Add diced tomatoes and fry them over slow fire for 10 minutes untill the juices flow out. Add 1.5 litres of hot water. Allow the soup to simmer in the wok for 20 minutes. 
   
4. Add celery, red onion and mushrooms and continue cooking it for 10 minutes. Add salt and pepper.
5. Transfer the marinated fish meat and spring onion in the wok and leave the soup in it.
6. Turn up the fire and cook the fish slices for 30 seconds untill they turn white.
7. Heat up 2 tablespoons of oil in the wok untill slightly smoky. 
8. Add coriander (or parsley flakes) over the fish slices and soup in the wok.
9. Ready to be served on the table.