Tomato, tofu and fish belly soup (grass carp belly)
番茄豆腐魚腩湯（魚腩滾湯）
nourishes yinmoistens the lungswhets the appetiteAll yearquick-boiled · 25 minutesNot yet surveyed (we say so honestly)
“The pot Ah Ma keeps for her night owls.”
Ingredients
街市Fish belly (grass carp belly)· grass carp belly, or salmon belly or bones; belly is rich and oily, the easiest cut for boiling a milky white soupabout 300 to 400 g
街市Tomato· frying them first makes the soup richer2 to 3
Pat the fish belly dry, pan-fry it until fragrant on both sides and splash in wine, then add boiling water and hold a hard boil to bring the soup up milky white.
Pat the fish belly dry and pan-fry it until fragrant on both sides.
Splash in the wine (灒酒, wine sizzled down the side of the hot pan), add about 1.2 to 1.5 litres of boiling water and hold a hard boil until the soup turns milky white.
Add the tomatoes, frying them first if you want a richer soup, and the tofu.
Boil for 10 minutes.
Season with salt.
Who it suits
an appetising everyday dinner soup
the general idea that fish soups nourish yin and moisten the lungs
Who should take care
Fish belly is on the fatty side, so swap to fish fillet if you are eating light
People with gout should take care with milky white fish soups
Soup stories
魚腩 fish belly is the soup cut, the piece Hong Kong market fish stalls set aside for family quick-boiled soups and congee, carved off the grass carp for exactly this.
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.
問阿媽ASK AH MA
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.