Sour Fish Soup with Wine

Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights



550g fish fillet cutlet

200g fish balls

3 pcs preserved sour plum

2 large tomatoes (cut into wedges)

1 big onion (peeled and sliced)

4 slices young ginger

4 tbsp Chinese cooking wine

1000ml water

Adequate cooking oil for deep-frying


¼ tsp ground white pepper

½ tsp salt


2 tbsp tapioca starch


1 tsp chicken seasoning powder

½ tsp salt

¼ tsp ground white pepper


1 tbsp chopped spring onion

Preparation Instructions:

  1. Rub fish fillet cutlet with salt and ground white pepper, coat with tapioca flour.
  2. Deep-fry fish fillet cutlet until golden brown, remove and drained well.
  3. Heat up 2 tbsp of cooking oil in claypot, fry young ginger slices and big onion until fragrant, add water and bring to a boil.
  4. Add in sour plum and salted vegetables, simmer for 10 minutes.
  5. Add in tomatoes and fish ball. Bring to a boil.
  6. Add in deep-fried fish fillet cutlet, seasonings and Chinese cooking wine. Bring to a boil.
  7. Remove, garnish with chopped spring onion. Serve hot.

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