tomato fillets

How to Make Tomato Fish Fillet: A Step-by-Step Guide

Tomato fish fillet is a beloved dish, celebrated for its vibrant color, tangy-sweet flavor, and tender fish. Here’s a simple yet delicious recipe to recreate it at home.

Ingredients: 400g white fish fillets (like cod or tilapia), 2 ripe tomatoes (blanched and diced), 1 ginger slice, 2 garlic cloves, 1 green onion, 1 egg white, 1 tbsp starch, salt, pepper, 1 tbsp soy sauce, 1 tsp sugar, and vegetable oil.

Steps:

1. Prepare the fish: Rinse fillets, pat dry, and cut into 2cm chunks. Marinate with egg white, starch, salt, and pepper for 15 minutes.

2. Sauté aromatics: Heat oil in a wok, stir-fry ginger and garlic until fragrant. Add diced tomatoes, cook until soft and pulpy.

3. Simmer the sauce: Pour in 200ml water, add soy sauce and sugar. Bring to a gentle boil, then reduce heat to low.

4. Cook the fish: Carefully add fish pieces to the sauce, ensuring they are submerged. Simmer for 3–4 minutes until the fish turns opaque and flakes easily.

5. Finish and serve: Garnish with chopped green onions. Serve hot with steamed rice for a comforting meal.

Tips: For extra umami, a pinch of MSG or a dash of vinegar can be added. Adjust tomato quantity based on your preferred tartness. This dish pairs perfectly with steamed rice, making it a family favorite!