Tomato Braised Fish 番茄烹鱼

Steamed rice is a staple in many Asian families. It is our main source of carbohydrates. It gives us energy. To whip up a balanced diet, it is essential that we include some meats and vegetables to go with plain rice. I cook Tomato Braised Fish 番茄烹鱼 once in a while as it checks all the criteria as a healthy and tasty dish.

Would you want a dish that is colourful? Would you want a dish that is delightful? Try Tomato Braised Fish 番茄烹鱼!

Ingredients (enough for 3 to 4 pax with steamed rice and other dishes) :

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• 3 to 4 sections of any fish of your choice (pre-marinated with 1/2 tsp salt)(preferably mid-sections for thicker meat or whole fish)(I used sections of Padang fish)
• 3 to 4 tomatoes (cut to wedges)
• 1/2 red capsicum (cut to chunks)
• 1 medium sized onion (peeled and sliced)
• 4 cloves of garlic (finely chopped)
• 2 slices of ginger
• 1 stalk of spring onion (chopped for garnishing) 
• 1/2 cup water
• cooking oil

Seasonings :

• 4 tbsp ketchup
• 1/2 tsp salt (for marinating the fish meat)
• 1/2 tsp salt (for cooking)
• 2 tbsp sugar
• 1 tbsp light soy sauce (or adjust in accordance to your taste)

(tsp = teaspoon; tbsp = tablespoon)    

Tip : Pan fry fish meat beforehand for better taste and texture.

Method : 

• Heat cooking oil and pan fry fish meat first.

• Remove fish from skillet/wok when meat turns light golden brown. Set aside.

• Heat cooking oil in skillet/wok again. Use medium heat. Toss in aromatic ingredients (ginger, onions and garlic) and give it a quick stir fry.

• Toss in red capsicums and tomatoes.

• Add seasonings and stir fry.

• Add 1/2cup water.

• Fold in fish meat carefully.

• Allow fish to submerge in sauce for a minute before turning off heat and transferring to serving plate. 

• Garnish and serve hot with steamed rice and other dishes.

The sweet and sour sensation from this Tomato Braised Fish 番茄烹鱼 is not overwhelming but suffice to whet one's appetite, thereby setting a tone for a delightful meal.