Chinese Fish Soup with Tomato and Tung Choi (Tianjin Preserved Vegetables)
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 2
This Chinese fish soup with tomato and tung choi is a simple version of the fish soups I grew up eating. You only need three main ingredients — fish, tung choi (Tianjin preserved vegetables), and tomato.
The tung choi is key to this recipe — it adds umami and savouriness to the broth without needing any stock. I also added tomatoes to add tanginess to the soup. The soup is light, savoury and sour with subtle sweetness coming from the fish.
Watch How to Make It
Equipment
A medium pot or ceramic pot is all you need for this recipe.
Ingredients 材料
Serves 2
- 1 fish fillet (±400 grams) 1块鱼（±400克）
- 1 tablespoon Tianjin preserved vegetables 1汤匙天津冬菜
- 1 large tomato 1个大番茄
- 400 ml water 400毫升水
Seasoning (调料)
- Salt to taste 适量盐
Garnish (装饰)
- 2 sprigs coriander 2枝香菜
- 1 tablespoon crispy shallots 1汤匙酥脆红葱头
- 1/2 tablespoon shallot oil 1/2汤匙红葱油
How to Make Chinese Fish Soup with Tomato and Tung Choi
Step 1 — Prep the Ingredients
Remove the top of the tomato, cut in half, then slice thinly. Rinse the tung choi thoroughly under running water to remove excess salt, then drain well.
Step 2 — Cook the Soup
Add the water and tomato slices to a pot and bring to a boil. Once boiling, add the tung choi and the fish. Cover with a lid and cook on low heat for 5 to 6 minutes, or until the fish is cooked through.
Step 3 — Garnish and Serve
Drizzle with shallot oil, scatter crispy shallots on top, and garnish with fresh coriander. Serve immediately.
Tips for the Best Chinese Fish Soup with Tomato and Tung Choi
- Choose the right fish. Kurau (threadfin) works well, but any tender white fish fillet will do. For children, use boneless fish slices to avoid bones.
- Rinse the tung choi well. It’s heavily salted — rinse thoroughly before adding or the soup will be too salty.
- Don’t overcook the fish. 5 to 6 minutes on low heat is enough. Overcooked fish turns dry and falls apart.
- Use a ripe tomato. An underripe tomato will be more sour and you’ll probably need to add some sugar to balance the tanginess.
- Taste before adding salt. The tung choi is already salty — you may not need any extra salt at all.
- Crispy shallots. You can buy fried shallots at most supermarkets. If you want to make your own, you can also get the recipe here.
What to Serve with Chinese Fish Soup with Tomato and Tung Choi
I usually serve this with steamed white rice and one or two side dishes. Because the soup is light, it pairs well with something savoury on the side:
- Steamed white rice — always
- Steamed Egg with Dried Scallops — quick and savoury, ready in the same time as the soup
- Cabbage and Egg Stir-Fry — a simple vegetable dish that balances the meal
Frequently Asked Questions
What is tung choi (冬菜)?
Tung choi — also called dong cai or Tianjin preserved vegetables — is cabbage preserved with garlic and salt. It’s widely used in Chinese home cooking to add savouriness and umami to soups and stir-fries. You’ll find it at Asian grocery stores, usually sold in a small clay jar. Keep it in the fridge once opened — it lasts for months.
Can I use a different type of fish?
Yes. Any white fish with tender flesh works — threadfin (kurau), batang, or snapper are all good choices. Avoid oily fish like mackerel or salmon as the flavour won’t suit the broth. For children, use boneless fish slices.
Does this soup taste strongly of preserved vegetables?
No. The tung choi adds umami and a background savouriness but doesn’t dominate. The flavours are balanced — savoury from the tung choi, slightly sour from the tomato, and sweet from the fish.
Do I need to rinse the tung choi?
Yes. Tung choi is quite salty — always rinse it well before adding to the soup. One good rinse under running water is enough.
Can I skip the shallot oil and crispy shallots?
You can, but they add a lot of aroma to the finished bowl. Fried shallots are sold at most supermarkets. If you want to make your own, I have a recipe here.
What other soups use tung choi?
Tung choi works well in other simple Chinese clear soups — pork and tung choi soup with vermicelli is another quick one worth trying.
How do I store leftovers?
Best consumed on the same day.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
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Chinese Fish Soup with Tomato and Tung Choi
Ingredients
- 1 fish fillet (±400 grams) 1块鱼（±400克）
- 1 tablespoon Tianjin preserved vegetables 天津冬菜
- 1 large tomato 1个大番茄
- 400 ml water 水
Seasoning (调料)
- Salt to taste 适量盐
Garnish (装饰)
- 2 sprigs coriander 香菜
- 1 tablespoon crispy shallots 酥脆红葱头
- 1/2 tablespoon shallot oil 红葱油
Instructions
Step 1 – Prep the Ingredients
- Remove the top of the tomato, cut in half, then slice thinly. Set aside.
- Rinse the Tianjin preserved vegetables thoroughly under running water to remove excess salt, then drain well.
Step 2 – Cook the Soup
- Add the water and tomato slices to a pot. Bring to a boil.
- Once boiling, add the Tianjin preserved vegetables and the fish.
- Cover with a lid and cook on low heat for 5 to 6 minutes, or until the fish is cooked through.
Step 3 – Garnish and Serve
- Drizzle with shallot oil and scatter crispy shallots over the top.
- Garnish with fresh coriander and serve immediately.
Video
Notes
- Choose the right fish. Kurau (threadfin) works well, but any tender white fish fillet will do. For children, use boneless fish slices to avoid bones.
- Rinse the tung choi well. It’s heavily salted — rinse thoroughly before adding or the soup will be too salty.
- Don’t overcook the fish. 5 to 6 minutes on low heat is enough. Overcooked fish turns dry and falls apart.
- Use a ripe tomato. An underripe tomato will be more sour and you’ll probably need to add some sugar to balance the tanginess.
- Taste before adding salt. The tung choi is already salty — you may not need any extra salt at all.
- Crispy shallots. You can buy fried shallots at most supermarkets. If you want to make your own, you can also get the recipe here.
