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Ingredients
- rock fish - 450g
- firm bean curd - 4 pieces
- Chinese parsley - 1
- tomatoes - 3
- ginger - 2 slices
- salt
- water
Method
- Clean and prepare the fish.
- Cut the tomatoes into half and
seeded, trim the Chinese parsley.
- Heat 1 tbsp oil and stir fry
the ginger until fragrant.
- Put in the fish and fry it
until both sides are slightly brown. Then add in the bean curd,
tomatoes and suitable amount of water, cook for 10 minutes.
- Reduce the heat and cook for
another 45 minutes, season with salt.
- Pour the soup into a bowl and
garnish with Chinese parsley. Serve.
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