Hot and sour tomato soup with fish

Fillet the fish: cut behind the head and pectoral fin, turn the knife at the backbone and slice along it, then repeat on the other side.

Trim off the rib bones, then remove the skin by cutting at the tail end and slicing the meat off against the board.

Cut the meat into big pieces and marinate with cornstarch, grated ginger, cooking wine, white pepper and salt; mix by hand and hold in the fridge.

Put the fish bones in a pot with green onion, sliced ginger, cooking wine, crushed white pepper and 3 cups of water.

Cover, bring to a boil, drop to low and simmer about 30 minutes.

Score a cross on the top of each tomato, blanch 20 to 30 seconds in boiling water until the skin loosens, cool under running water and peel.

Dice the tomatoes into small cubes.

Dice the chilies finely so they distribute through the soup.

Heat a wok, add the oil, then the aromatics and 1.5 tablespoons of tomato paste; stir until fragrant and the onion is translucent.

Add the diced tomato and cook on medium heat 4 to 5 minutes, until soft and the liquid appears.

Drain the broth and pour about 2 cups into the wok.

Bring to a boil, add the fish and stir so it does not stick; cook about 15 seconds.

Season with salt, sugar and lime juice, adding the lime in batches, then turn the heat off immediately so the lime does not cook.

Serve in a big bowl with cilantro as garnish.