Tomato Fish Fillet

Tomato Fish Fillet
The fish fillet has a delicate texture and is rich in protein with minimal fishy taste. Paired with a rich, sweet and sour tomato broth, it is appetizing and tangy. The dish includes Xinhao June Fresh Light Soy Sauce, which contains no additives, making it a healthier option. It allows for reduced sodium without compromising on nutrition, making it easy for both babies and the elderly to control their salt intake, offering a low-sodium healthy meal.

Materials

Fish Fillet 1 piece
Tomatoes 2
Oyster Sauce 1 tablespoon
Tomato Ketchup 2 tablespoons
Cooking Wine 1 tablespoon
Corn Starch 1 tablespoon
Black Pepper a pinch
Ginger Slices 3
Chopped Scallion a few

How To Make

  1. Prepare the ingredients.

    Prepare the ingredients.
  2. Thaw the fish fillet, rinse, pat dry with kitchen paper, and cut into small pieces.

    Thaw the fish fillet, rinse, pat dry with kitchen paper, and cut into small pieces.
  3. Add cooking wine, ginger slices, chopped scallions, corn starch, and black pepper.

    Add cooking wine, ginger slices, chopped scallions, corn starch, and black pepper.
  4. Mix well and marinate for 15 minutes.

    Mix well and marinate for 15 minutes.
  5. Wash the tomatoes, blanch them in boiling water for easy peeling.

    Wash the tomatoes, blanch them in boiling water for easy peeling.
  6. Cut the peeled tomatoes into small pieces.

    Cut the peeled tomatoes into small pieces.
  7. Heat oil in a pan, add chopped scallions and minced garlic until fragrant, then stir-fry the diced tomatoes until they release their juices.

    Heat oil in a pan, add chopped scallions and minced garlic until fragrant, then stir-fry the diced tomatoes until they release their juices.
  8. Add an appropriate amount of water and bring it to a boil.

    Add an appropriate amount of water and bring it to a boil.
  9. Once boiling, add the marinated fish pieces. Stir well after it boils again, and cook for 3-5 minutes, skimming off any foam.

    Once boiling, add the marinated fish pieces. Stir well after it boils again, and cook for 3-5 minutes, skimming off any foam.
  10. Add 1 tablespoon of Xinhao June Fresh Light Soy Sauce.

    Add 1 tablespoon of Xinhao June Fresh Light Soy Sauce.
  11. Add 1 tablespoon of oyster sauce and 2 tablespoons of tomato ketchup for seasoning.

    Add 1 tablespoon of oyster sauce and 2 tablespoons of tomato ketchup for seasoning.
  12. Increase the heat to reduce the sauce.

    Increase the heat to reduce the sauce.
  13. Serve with a sprinkle of chopped scallions on top.

    Serve with a sprinkle of chopped scallions on top.