Braised Tomato Fish

Braised Fish in tomatoes - a childhood dish..

I used seabass today..any firm fish will do

Seabass fillet

Air frying saves tonnes of cleaning a mess

In today's blog, I am gonna share some very simple, everday dishes that I ate in my childhood days....and this blog is specially dedicated to my Taichi classmates..LEng, CLian and FYu..you know who you are..Thank you for being together thru the six to seven years though I am a lousy student..🤣🤣but we have never got enough of chatting everytime we have breaks...soon to be punished by teacher😅😅😅

Garlic from Chwee Lian and spring onion from my 'home garden'

Was sharing this Braised Tomato Fish with LE but teacher already calling out to us🤪🤪 thus I told LE..I shall send her this link..hope she finds it easy to follow..

Ingredients:
400g Filllet (I used seabass) any firm fish will do
3-4 ripe tomatoes - cut into pieces
1 big onion - cut into wedges
2-3 cloves of garlic
An inch of ginger - slice
2-3 stalks of spring onion & some parsley - 2 inch
Fresh Chilli (optional) - slice
Some corn flour
Salt
Pepper

Sauce for fish: (mixed well except the starch)
100ml of light soy sauce..
1tsp sugar
1 tsp sesame oil
Corn starch solution (1 tbsp corn flour to 5 tbsp water)
Dash of pepper

Method:
1. Clean fish and pat dry with towel. Season fish with some salt and pepper, dust it with corn flour and pan fry in a wok till both sides are golden brown. Alternately, what I did was to air fry it and rub a little oil to it to prevent it fr drying up.

2. Dish up the fish and set aside when done.

3. Fry the ginger and garlic till fragrant, add onions fry a little and add in the tomato wedges.

4. When tomatoes are soft add in the prepared soysauce mixture..bring to a boil.

5. Add constarch to the sauce mixture and slide in the fish..Garnish with spring onions & parsley.

Enjoy

Good to go with steam rice

Memories of childhood...whenever I cooked this dish...it is simple yet delicious..