Ingredient and Portion
Mackerel Soup with Pickled Radish and Tomato Recipe 菜脯番茄鲛鱼汤食谱
Submit Recipe
1 piece (about 500g) Mackerel fish steak / 1块（约500克）鲛鱼肉
100g striped pickled radish / 100克 菜脯条
150g pork belly with skin (thinly sliced) / 150克 五花肉（连皮，切薄片）
2 nos tomato (seedless, wedged) / 2个 番茄（去除种子，切角）
1 red chilli (cut into triangular pieces) / 1条 红辣椒（切角）
1 garlic clove (sliced) / 1粒 蒜瓣（切片）
3 fresh ginger slices (shredded) / 3片 生姜（切丝）
2 litres (2000ml) water / 2公升（2000毫升）清水
100g striped pickled radish / 100克 菜脯条
150g pork belly with skin (thinly sliced) / 150克 五花肉（连皮，切薄片）
2 nos tomato (seedless, wedged) / 2个 番茄（去除种子，切角）
1 red chilli (cut into triangular pieces) / 1条 红辣椒（切角）
1 garlic clove (sliced) / 1粒 蒜瓣（切片）
3 fresh ginger slices (shredded) / 3片 生姜（切丝）
2 litres (2000ml) water / 2公升（2000毫升）清水
Seasoning
1 tsp salt / 1小匙盐
1 tsp pepper / 1小匙胡椒粉
1/2 tsp chicken stock powder / 1/2小匙鸡精粉
1 tsp pepper / 1小匙胡椒粉
1/2 tsp chicken stock powder / 1/2小匙鸡精粉
Method
1. Cut pickled radish into small stripes, soak them in water for 20 minutes. Dish out and drain.
菜脯切小条，用清水浸泡20分钟，盛起， 沥除水份。
2. Rinse fish and pat-dry. Heat a little cooking oil in wok to shallow-fry the fish over low heat until cooked through and golden brown on both sides. Remove from heat, drain well.
将鲛鱼洗净后抹干水份。镬里烧热适量食 油以慢火把鱼肉煎熟及两面金黄色，取出，沥油。
3. Leave 2 tbsp hot oil in wok to saute garlic and ginger over low heat until fragrant. Add the pork belly and pickled radish, stirring constantly over high heat until the colour of pork belly slices are changes.
镬里留2大匙热油，加入蒜片和姜丝以慢火爆香，然后加入花肉和菜脯，改用大火翻炒片刻至花肉转色。
4. Add in water, bring to boil. Add the fish steak with tomatoes and chillies, bring back to the boil. Covered, allow to simmer over medium high heat for 15-20 minutes until the pork belly is cooked through. Add in seasoning, mix well. Serve hot.
注入清水煮沸，放入绞鱼、番茄及红辣椒 。再次煮滚后盖上，改用中火焖煮约15-20 分钟至花肉煮透，加调味料拌匀即可上桌。
菜脯切小条，用清水浸泡20分钟，盛起， 沥除水份。
2. Rinse fish and pat-dry. Heat a little cooking oil in wok to shallow-fry the fish over low heat until cooked through and golden brown on both sides. Remove from heat, drain well.
将鲛鱼洗净后抹干水份。镬里烧热适量食 油以慢火把鱼肉煎熟及两面金黄色，取出，沥油。
3. Leave 2 tbsp hot oil in wok to saute garlic and ginger over low heat until fragrant. Add the pork belly and pickled radish, stirring constantly over high heat until the colour of pork belly slices are changes.
镬里留2大匙热油，加入蒜片和姜丝以慢火爆香，然后加入花肉和菜脯，改用大火翻炒片刻至花肉转色。
4. Add in water, bring to boil. Add the fish steak with tomatoes and chillies, bring back to the boil. Covered, allow to simmer over medium high heat for 15-20 minutes until the pork belly is cooked through. Add in seasoning, mix well. Serve hot.
注入清水煮沸，放入绞鱼、番茄及红辣椒 。再次煮滚后盖上，改用中火焖煮约15-20 分钟至花肉煮透，加调味料拌匀即可上桌。
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