Pan Fried Fish in Spicy Tomato

Serves 2-4
Prep Time : 5 min
cooking Time : 16 min

450gm boneless white firm fillets (cod, seabass, halibut) skinned and divided into 4 equal pieces
Salt and freshly grd pepper
plain flour for dusting
450gm tinned whole tomatoes
3 tbsp extra virgin olive oil
3 tbsp coarsely chopped garlic
2 tbsp finely chopped shallots
1 tbsp Shaoxing rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp chilli bean sauce
2 tsp sugar

Garnish - handful of fresh basil leaves

1. Clean and pat fish dry with kitchen paper. Sprinkle evenly with salt, pepper and dust with flour, shaking off excess. Drain tomatoes (reserve half of juice) and chop the flesh into smaller chunks.

2. Heat wok till high heat. Add olive oil and when moderately hot, add fish fillets and pan fry for 3-5 mins. Turn over and brown (another 3-5min). When cooked, remove and drain on kitchen paper.

3. The sauce : Pour off all but 1 tbsp of oil from wok, add garlic n shallots and stir-fry for 1 minute.

4. Add tomatoes and reserve tomato juice, rice wine/sherry, soy sauce, chilli bean, sugar and simmer for 5 min

5. Pour sauce over fish, garnish with Basil and serve at once.

wah..you think I'm a restaurant is it ??? Serve at once. You think children n husband will immediately come to the dinner table issit? Chee sin!



From : Ken Hom's Quick Wok