Tomato Fish Fillet Tofu Stew (番茄鱼片豆腐煲)

Cut the fish fillet at an angle into thin slices and put the slices in a bowl. Add the ½ teaspoon of kosher salt, ¼ teaspoon of ground white pepper, and 1 tablespoon of Chinese cooking wine to the bowl and mix well. Let it marinate for 30 minutes.

While the fish fillet is being marinated, prepare the tomato by removing the tomatoes’ skin as follows. Boil a pot of water. Make a slit or cross on the bottom of the tomatoes and immerse the tomatoes in boiling water for 1 minute. Remove them from the boiling water after a minute and immediately put them under cold or icy water. Take them out after 1 minute and the skin should peel off easily.

Cut the peeled tomatoes into small wedges.

Slice the tofu into 1-inch by 2-inch (2.5 cm x 5 cm) pieces, about 0.5 inch or 125 cm thick, as depicted.

Chop the ginger and green onion into thin slices.

Heat the 1 tablespoon of vegetable oil on medium-high heat in a saucepan or a pot with some depth. When the oil is getting hot, add the ginger slices. Stir and toss for about a minute until the ginger’s fragrance is released, then add the green onion and stir for another half a minute.

Lower the heat to medium. Add the tomato wedges and a pinch of kosher salt. Gently stir and toss until the tomatoes’ juice is released. Then add the 1 tablespoon of ketchup and mix well.

After stirring for about another 1 or 2 minutes, add the chicken stock or water and tofu pieces. Cover with the lid. Increase the heat to medium-high heat again.

After the stock is boiling, remove the lid and lower the heat to medium-low. Add the ½ teaspoon of kosher salt. Cover the lid and let simmer for another 10 minutes until the tofu is infused with flavors.

After 10 minutes, remove the lid and set the heat to medium-high. Add the marinated fish fillet pieces and quickly combine everything.

Gently swirl for about 1 minute until the fish is cooked through. Turn off the heat, add the 1 tablespoon of cilantro leaves. Mix well.