Red Snapper (原條冰鮮紅衫魚) / Local SeaFish & Fish Soup Series / Per Each Set

🐝  Supplier / Origin : Selected fresh, high-quality sea fish from Hong Kong waters and markets

🔖  Certification : -

🛍  Product Information :

Tomato, Potato, Tofu, and Red Snapper Soup (番茄薯仔豆腐紅衫魚湯)

Ingredients:

1. 4 tomatoes
2. 2 potatoes
3. 1 block of tofu
4. 5-8 red snapper
5. 2 slices of ginger
6. A pinch of sea salt

Cooking Procedure:

Cut the tomatoes into pieces and set aside.

Cut the tofu into pieces and set aside.

Peel and cut the potatoes into pieces and set aside.

Wash and dry the red snapper.

Heat oil in a wok, sauté the ginger slices first, then add the fish and fry until golden brown on both sides.

Add water, then add all the ingredients and simmer over high heat for about 30 minutes.

Add salt, strain, and serve.

Key Features:

Origin and Source: Sourced from Hong Kong's rich marine ecosystem, supplied by local fishermen or markets. Common varieties include wild or sustainably farmed fish such as red snapper, mullet, bigeye bream, yellowback snapper, and bluefin bream, all freshly caught in season.

Flavor Characteristics: The fish meat is sweet and clean, with a clear or milky white broth. Served with ginger slices, vegetables, tofu, tomatoes, or Chinese medicinal herbs, it offers a rich and complex flavor profile.

Nutritional Value: Rich in high-quality protein, Omega-3 unsaturated fatty acids (DHA/EPA), vitamins, and minerals, it supports cardiovascular health, promotes beauty, and aligns with traditional Chinese medicine's principles of nourishing yin and replenishing the body.

Cooking Applications: Best suited for slow simmering, fish head soup, or stewing. Pan-frying until golden brown will give the broth a milky white color and remove any fishy smell. It is also suitable for steaming, frying, or braising. Suitable for everyday family health soups, gatherings, or restaurant menus.

Storage method: Fresh fish should be stored in a refrigerator at 0–4°C and consumed within 1–2 days; after cleaning and cutting, it can be frozen for storage (1–2 months).