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Tangy Guizhou sour fish soup with fermented tomato broth is a unique, protein-rich regional dish. A fresh, healthy family recipe with bold sour flavor.
Slice the white fish fillet into 1/2-inch pieces. Pat dry with paper towels and set aside to ensure even cooking.
Heat 1 tbsp of oil in a large pot over medium heat. Add the ginger and garlic, sauté for 1 minute until fragrant but not browned.
Add chopped scallions, diced tomatoes, and red chili pepper. Sauté 4–5 minutes, stirring frequently, until tomatoes break down and release juices.
Stir in fermented tomato paste, rice vinegar, and sugar. Cook for another 2 minutes on medium heat, blending flavors and creating the base sourness.
Pour in water. Bring to a gentle boil, then lower the heat to maintain a simmer. Add soy sauce, salt, and white pepper. Simmer uncovered for 10 minutes.
Add sliced tofu and Napa cabbage. Cook for 3–4 minutes until cabbage has wilted and tofu is heated through; adjust heat to prevent boiling.
Slip in the fish slices gently. Maintain a gentle simmer (not a rolling boil) and cook for 4–5 minutes, or just until the fish turns opaque and flakes easily.
Taste, adjust salt or vinegar for preferred sourness. Remove from heat and serve hot, garnished with scallion greens if desired.
