Tomato Fish Fillet
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
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Prepare the ingredients.
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Thaw the fish fillet, rinse, pat dry with kitchen paper, and cut into small pieces.
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Add cooking wine, ginger slices, chopped scallions, corn starch, and black pepper.
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Mix well and marinate for 15 minutes.
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Wash the tomatoes, blanch them in boiling water for easy peeling.
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Cut the peeled tomatoes into small pieces.
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Heat oil in a pan, add chopped scallions and minced garlic until fragrant, then stir-fry the diced tomatoes until they release their juices.
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Add an appropriate amount of water and bring it to a boil.
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Once boiling, add the marinated fish pieces. Stir well after it boils again, and cook for 3-5 minutes, skimming off any foam.
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Add 1 tablespoon of Xinhao June Fresh Light Soy Sauce.
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Add 1 tablespoon of oyster sauce and 2 tablespoons of tomato ketchup for seasoning.
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Increase the heat to reduce the sauce.
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Serve with a sprinkle of chopped scallions on top.