tomato fish chinese

By foodiva

Ingredients

• 1 grass carp, around 1000g (or you can use fillet)
• 2 large tomatoes, peeled and cut into small cubes
• 100 g oyster mushrooms, hard ends removed and spilt into smaller pieces (you can change it to bean sprounts, cucumber or shitake mushrooms)
• 4 garlic cloves
• 1 cup celery, cut into 1 inch sections
• 1/4 red onion, cut into pieces
• a handful coriander
• 2 green onions, chopped
• 4 tablespoons cooking oil (divided)
• 2 tablespoons Chinese cooking wine
• 1 tablespoon minced ginger
• 2 spring onion whites
• pinch of salt
• dash of pepper
• 1 egg white
• 2 tablespoons starch (I use homemade sweet potato starch, you can use cornstarch)

Details

Servings 1
Preparation time 60mins
Cooking time 90mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Have you ever tried Sichuan water boiled dishes, like

2 large tomatoes, peeled and cut into small cubes

100g oyster mushrooms, hard ends removed and spilt into smaller pieces (you can change it to bean sprounts, cucumber or shitake mushrooms)

1 cup celery, cut into 1 inch sections

1/4 red onion, cut into pieces

How to cut the fish (if you need any visual help, check the video in

Cut lengthwise along one side of the fish parallel and then cut along the other side to separate the fillet.

Get the bones out and cut into small chunks.

place the fish fillet on broad and cut the meat into thin slices

You can add several dried chilis or fresh thai chili peppers to add some spicy taste.

Oyster mushrooms can be replaced by other mushrooms, cucumber, kelp or bean sprouts

Add starch, cooking wine, spring onion whites, ginger, ground pepper, egg white and salt. Marinate the fish meat for around 1 hour.

Besides, I also add oyster mushrooms, coriander, green onion, garlic cloves, red onion and celery.

Peel the tomato and them cut into small dices. Heat around 2 tablespoons of cooking oil in wok or pot, fry green onion and garlic until aroma. Add diced tomato and fry over slow fire for around 7-10 minutes until the tomato becomes soft and they are lots of juice out. Add around 2L hot water and simmer the soup for 20 minutes.

Add fish bones, celery, red onion and oyster mushrooms and continue cooking 10 minutes. Add salt and pepper.

Heat around 2 tablespoons of oil in wok until slightly smoky and then pour over the fish slices. Sprinkle coriander and green onion before serving.

Serve:

A mild Sichuan style water boiled fish--Chinese tomato fish is a new rising star in Sichuan cuisine especially in warm days.

2 large tomatoes, peeled and cut into small cubes

100g oyster mushrooms, hard ends removed and spilt into smaller pieces (you can change it to bean sprounts, cucumber or shitake mushrooms)

1 cup celery, cut into 1 inch sections

1/4 red onion, cut into pieces

Add starch, cooking wine, spring onion whites, ginger, ground pepper, egg white and salt. Marinate the fish meat for around 1 hour.

Peel the tomato and them cut into small dices. Heat around 2 tablespoons of cooking oil in wok or pot, fry green onion and garlic until aroma. Add diced tomato and fry over slow fire for around 7-10 minutes until the tomato becomes soft and they are lots of juice out. Add around 2L hot water and simmer the soup for 20 minutes.

Add fish bones, celery, red onion and oyster mushrooms and continue cooking 10 minutes. Add salt and pepper.

Heat around 2 tablespoons of oil in wok until slightly smoky and then pour over the fish slices. Sprinkle coriander and green onion before serving.

For a slightly spicy version, add 2 fresh fresh thai pepper or make a dipping sauce for serving.

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