Steps for making tomato fish fillet and shrimp congee：Cut the shrimp in half, clean out the shrimp veins, and set aside. Cut the basa fish into large slices, put them into a bowl filled with water, add an appropriate amount of salt, white pepper, and cooking wine, stir well, and set aside. Score both sides of the tomatoes with a cross-shaped cut, blanch them in boiling water until the skin slightly peels, remove and let cool, then peel off the skin. Add clear water to a pot, and when the water is about to boil, add the rice. Cook until the rice blossoms, then scoop out half of the rice and set it aside for later use. Then add the tomatoes, ginger slices, salt, and cooking oil to the pot, and simmer until the tomatoes and rice merge together and the rice soup becomes thick. Pour in the previously scooped-out rice and stir evenly. Add the shrimp. After the shrimp turn red, add the fish slices. Once all the fish slices have changed color, turn off the heat. After turning off the heat, check whether the rice added later is cooked through. If it still has a hard center, you can cover the pot and let it steam for a while.