超濃蕃茄魚湯 Hearty Tomato Fish Soup

🟢材料：
海魚 600 克
番茄 2 個
薯仔 2 個
薑 1 塊
鹽 適量

🟢做法：
1️⃣番茄洗淨切丁，薯仔去皮洗淨切小丁。
2️⃣把魚洗淨，去除魚鰓和內臟，不需要去鱗。
3️⃣熱鍋下油，把魚煎香。加入熱水、 1 片薑，加入熱水♦煮 5 分鐘。
4️⃣煮完 5 分鐘把湯隔出來。熱鍋下少許油，把隔完湯的魚渣再煮一次，再次加入熱水♦煮 5 分鐘，隔去魚渣丟棄。
5️⃣熱鍋下少許油，1 塊薑，下番茄和薯仔丁炒翻，把魚湯用密篩再過濾一次，加到番茄和薯仔中，煮 5 分鐘。放適量鹽調味即可。

♦備注：📌魚煎香後一定要加入熱水，這是魚湯奶白的秘訣。

🟢 Ingredients:
Sea fish - 600g
Tomatoes - 2 pieces
Potatoes - 2 pieces
Ginger - 1 piece
Salt - as needed

🟢Cooking Directions:
1️⃣ Wash and dice the tomatoes and potatoes.
2️⃣ Wash the fish, remove the gills and internal organs, but no need remove the scales.
3️⃣ Heat oil in a pan, pan-fry the fish until fragrant. Add hot water♦ and 1 slice of ginger. Cook for 5 minutes.
4️⃣ After cooking for 5 minutes, sieve out the soup. Heat a little oil in a pan, pan fry the fish residue again, add hot water♦ and cook for another 5 minutes. Remove and discard the fish residue.
5️⃣ Heat a little oil in a pan, add 1 piece of ginger, then add diced tomatoes and potatoes and stir-fry. Use a fine sieve to filter the fish soup again, add it into the tomatoes and potatoes, and cook for 5 minutes. Add salt to taste and serve.

♦Note: 📌After frying the fish to fragrant, be sure to add hot water. This is the secret to making milky-white fish soup.

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