Love this tomato collagen fish soup, so appetizing, yummy and full of collagen 😋… thank you @kuhlbarra for sending over this barramundi collagen fish stock and fresh barramundi to help me cook this easily
200g barramundi ( sliced and marinate with light soya, corn flour)
500g collagen fish stock
2 tomato ( removed skin and chopped into small pieces)
1 tsp minced garlic
1 bunch of enoki mushroom ( blanched)
1 box of silken tofu ( cut into cube)
1 stall of spring onion ( chopped)
Ketchup and salt for seasoning
1.Heat up 1 tsp of oil in pot, add in minced garlic,lightly stir fry till fragrant.
2.Add in the chopped tomato and quick stir fry follow by adding in the collagen fish stock and slow till tomato are soft.
3.Lastly add in the tofu/blanched enoki mushroom/sliced barramundi and let it boil for 1min, seasoned with ketchup and salt and off fired. Sprinkle chopped spring onion and ready to serve