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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.
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.
Drizzle with shallot oil and scatter crispy shallots over the top.
Garnish with fresh coriander and serve immediately.