Guizhou Spicy Fish with Sour Soup

Marinate fish chunks with a pinch of salt and ginger slices for 10 minutes.

Heat oil in a large pot over medium heat. Sauté pickled sour chilies, minced garlic, and white parts of spring onions until fragrant, about 2 minutes.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Pour in fish stock and fermented rice water. Bring to a boil, then reduce heat and simmer for 15 minutes to allow flavors to meld.

Gently add fish chunks (and tofu if using) to the simmering broth. Cook for 5-7 minutes until fish is just cooked through.

Adjust seasoning with salt. Stir in bean sprouts if using and cook for 1 minute.

Ladle into bowls, garnish with sliced green parts of spring onions and fresh cilantro. Serve immediately with steamed rice.