The Tomato Sweet Sour Fish recipe offers a delightful fusion of flavors, showcasing the succulent Golden Pomfret fish paired with a tangy and aromatic tomato-based sauce. Golden Pomfret fish has a gentle taste and soft texture that blends well with other flavors. Adding fine salt not only makes the fish taste better but also makes it softer when marinating. Marinating the fish lets the salt soak into it, giving it a slight flavor that goes well with the other.
Cornstarch serves as a coating for the fish before deep-frying, creating a crispy outer layer that contrasts with the tender flesh inside. This coating not only adds texture but also helps to seal in the moisture, ensuring the fish remains juicy and flavorful.
Deep-frying the fish at a medium-low to medium heat ensures that it cooks evenly and retains its moisture, resulting in a golden brown exterior and a juicy interior. Increasing the heat to medium-high towards the end of frying helps to crisp up the fish further, enhancing its texture and flavor. Draining the fried fish on a strainer ladle removes excess oil, ensuring it is light and crispy.
CHINESE VERSION: 番茄甜酸鱼
For the sauce, sautéing the garlic and onion in cooking oil releases their flavors and aromas, creating a fragrant base for the sauce. The star of the sauce, tomato sauce, brings a rich and tangy note to the dish. Its vibrant color and intense flavor complement the mildness of the fish, creating a harmonious balance of tastes.
Allowing tomato sauce to sizzle intensifies its flavor, while the addition of water, sugar, and salt creates a balanced and flavorful sauce for the Tomato Sweet Sour Fish. Fresh tomatoes add a burst of freshness and juiciness to the sauce. Cooking the tomatoes, red chili, and scallion until softened allows their flavors to meld together, creating a rich and aromatic sauce. These ingredients not only enhance the flavor but also add vibrant color to the dish, making it visually appealing and appetizing.
Pour the sauce over the crispy fried Golden Pomfret just before serving. Whether it’s a cozy family meal or a special dish for guests, the Tomato Sweet Sour Fish is sure to be a delicious treat that delights the taste buds and warms the heart.
Tomato Sweet Sour Fish | MyKitchen101en
Serve: 5
Ingredients:
- 500 g fish (cleaned, I use Golden Pomfret)
- ½ tsp fine salt
- 1 tbsp cornstarch (for coating)
Ingredients for sauce:
- 2 tbsps cooking oil
- 15 g garlic (chopped)
- 85 g onion (roughly chopped)
- 110 g tomato sauce
- 90 g plain water
- 1 tsp sugar
- ¼ tsp fine salt
- 1 pc (100 g) tomato (cut into wedges)
- ½ pc (15 g) red chili (sliced)
- 1 stalk (20 g) scallion (cut into 2″ length)
Directions:
1 Dry cleaned fish with kitchen towels. Make a cut on each side of the fish. Then, coat the fish with salt and set aside to marinate for 15 minutes. Coat the fish with cornstarch before deep-frying.
2 Preheat about 350-400 g of cooking oil to about 180°C/356°F in a non-stick wok, deep-fry fish between medium-low to medium heat for 17-18 minutes (turn the fish for a few times for an even frying), until golden brown. Turn to medium-high heat before removing deep-fried fish from oil. Put the fish on strainer ladle to drain off the oil.
3 Preheat 2 tbsps of cooking oil, add in chopped garlic, cook until fragrant. Add in onion, cook until soften.
4 Add in tomato sauce, let it sizzles for about 20 seconds.
5 Combine 90 g of plain water with 1 tsp of sugar and ¼ tsp fine salt, add into the wok, bring to the boil.
6 Add in tomato, red chili and scallion, bring to the boil, cook until tomato is softened.
7 Transfer cooked sauce to a bowl.
8 Pour the tomato sauce over the perfectly fried fish just before serving.
More Home Cooked Dish recipes: Stir-Fry Dark Soy Sauce Pork Belly, Stir-Fry Red Bean Curd Pork Belly, Ginger Shallot Soy Sauce Fish
Tomato Sweet Sour Fish
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Ingredients
Ingredients:
- 500 g fish cleaned, I use Golden Pomfret
- ½ tsp fine salt
- 1 tbsp cornstarch for coating
Ingredients for sauce:
- 2 tbsps cooking oil
- 15 g garlic chopped
- 85 g onion roughly chopped
- 110 g tomato sauce
- 90 g plain water
- 1 tsp sugar
- ¼ tsp fine salt
- 1 pc 100 g tomato (cut into wedges)
- ½ pc 15 g red chili (sliced)
- 1 stalk 20 g scallion (cut into 2″ length)
Instructions
Directions:
- Dry cleaned fish with kitchen towels. Make a cut on each side of the fish. Then, coat the fish with salt and set aside to marinate for 15 minutes. Coat the fish with cornstarch before deep-frying.
- Preheat about 350-400 g of cooking oil to about 180°C/356°F in a non-stick wok, deep-fry fish between medium-low to medium heat for 17-18 minutes (turn the fish for a few times for an even frying), until golden brown. Turn to medium-high heat before removing deep-fried fish from oil. Put the fish on strainer ladle to drain off the oil.
- Preheat 2 tbsps of cooking oil, add in chopped garlic, cook until fragrant. Add in onion, cook until soften.
- Add in tomato sauce, let it sizzles for about 20 seconds. Combine 90 g of plain water with 1 tsp of sugar and ¼ tsp fine salt, add into the wok, bring to the boil.
- Add in tomato, red chili and scallion, bring to the boil, cook until tomato is softened. Transfer cooked sauce to a bowl.
- Pour the tomato sauce over the perfectly fried fish just before serving.
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