Recommended Cooking Tool:
Marmite 32cm (Black Enamel Interior)
- 2 golden Thread Fish (about 450 g)
- 1 Potato (sliced)
- 2 Large Tomatoes (cut into wedges)
- 5 slices Ginger
- 1 sprig Spring Onion (cut into short lengths)
- Salt to taste
- 1. Rinse the fish and wipe dry.
- 2. Pour oil into the cold cast iron pot. Turn on medium heat and preheat for 4 minutes. Stir-fry ginger until fragrant. Then fry the fish for 3 minutes on each side until golden. If it’s not browned enough, flip them once more and fry for 1 to 2 more minutes.
- 3. Pour in boiling water until the pot is 60% full. Add tomatoes and potato. Bring to the boil and cover the lid. Turn to low heat and simmer for 10 minutes. Add spring onion and boil for 20 seconds. Season to taste with salt. Serve.
- After preheating, cast iron pots are higher in temperature than regular pots. The fish is seared and juices are sealed in immediately once it hits the pot. That’s why the skin is especially crispy while the soup made with it is especially milky in colour and rich in taste. You can fry the fish and make the soup in the same cast iron pot, saving you the trouble of cleaning more cookware.