Tomato Fish Slices

Name: Tomato Fish Slices
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g Fresh grass carp (cut into rectangular slices); 150 g Tomato (blanched in boiling water, peeled, deseeded, cored, washed and cut into wedges the same size as the fish slices); 100 g Egg white (for coating); 1.5 g MSG; 5 g Scallion segments; 25 g Wet cornstarch (15 g for coating, 10 g for thickening); 2.5 g Fine salt (1.5 g for marinating fish, 1 g for seasoning); 20 g Shaoxing wine (10 g for marinating fish, 10 g for cooking); to taste Lard (for stir-frying and drizzling); to taste Stock (for the sauce)

A traditional Zhejiang dish featuring tender fish slices and tangy tomatoes in an appealing red-and-white color contrast.

25 min

Easy

0 favorites

Ingredients

Fresh grass carp (cut into rectangular slices) 200 g

Tomato (blanched in boiling water, peeled, deseeded, cored, washed and cut into wedges the same size as the fish slices) 150 g

Egg white (for coating) 100 g

MSG 1.5 g

Scallion segments 5 g

Wet cornstarch (15 g for coating, 10 g for thickening) 25 g

Fine salt (1.5 g for marinating fish, 1 g for seasoning) 2.5 g

Shaoxing wine (10 g for marinating fish, 10 g for cooking) 20 g

Lard (for stir-frying and drizzling) to taste

Stock (for the sauce) to taste

Instructions

Preparing Fish Slices

Cut the fish into rectangular slices, marinate with 1.5 g fine salt and 10 g Shaoxing wine, add egg white and knead until sticky, then mix in 15 g wet cornstarch to coat evenly.

Preparing Tomatoes

Blanch the fresh tomatoes in boiling water, peel, deseed, core, wash, and cut into wedges the same size as the fish slices; set aside.

Stir-frying Fish Slices

Heat a wok over the flame, grease it, add lard and heat to about 40% hot (around 88°C), sprinkle the fish slices into the wok and spread them out; once the fish turns a pale jade color, pour out through a strainer to drain off the oil.

Stir-frying

Leave 15 g oil in the original wok, briefly stir-fry the scallion segments, add the tomatoes and lightly fry, then add 10 g Shaoxing wine, 1 g fine salt, MSG, and stock; thicken with 10 g wet cornstarch mixed into a slurry, then return the fish slices to the wok and rotate the wok to toss.