Fish Fillet in Tomato Broth with Green Onion

👨‍🍳 Method

For the Fish Poaching Broth

1. 1
   Sprinkle the salt and black pepper over the fish pieces.
2. 2
   Heat the oil in a small clay pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and ginger and fry 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove
5. 5
   Add the tomatoes and cook for 5–6 minutes, crushing with a wooden spoon, until it softens and releases its juice.

   StoveWooden spoon
6. 6
   Add the stock, fish sauce, sugar and chili pepper, bring to a gentle simmer and cook for 3 minutes.

   Stove

To assemble

1. 7
   Place the fish pieces in the broth so the liquid comes about halfway up it, and spoon a little broth over the top. Cover and cook over low heat 8–10 minutes, until the flesh of the piece is white and opaque to the center and flakes when pressed with a fork.

   StoveLid
2. 8
   Turn off the heat, add the lime juice and sprinkle the scallions and cilantro over the top.
3. 9
   Serve straight from the pot, with a small bowl of white rice.