Tomato Fish Slices
A light, refreshing Zhejiang dish made by braising grass carp slices with tomatoes.
Ingredients
Grass carp fillet (cleaned, sliced on the bias)
200 g
Fresh tomato (peeled, deseeded, cut into wedges)
150 g
Egg white
1
Stock
100 g
Cooking wine (split between marinating and cooking)
20 g
Fine salt (split between marinating and cooking)
100 g
Water starch slurry (split between coating and thickening)
25 g
Monosodium glutamate
2 g
Scallion segments
5 g
Oil (a small amount actually used)
500 g
Instructions
1
Step 1
Rinse the fish, slice it on the bias into thin pieces about 3 cm long and 2 cm wide, place in a bowl, marinate with 1.5 g fine salt and 10 g cooking wine, then add the egg white and 15 g water starch slurry to coat the fish, set aside.
2
Step 2
Blanch the fresh tomatoes in boiling water, peel off the skins, remove the stem and seeds, then cut into wedges of the same size as the fish slices; set aside.
3
Step 3
Heat the wok over high heat, add oil and heat to about 40% hot, add the coated fish slices and gently separate them with chopsticks; when the fish turns white, pour into a strainer to drain the oil.
4
Step 4
Leave a little base oil in the wok, add the scallion segments and briefly stir, then add the tomatoes and splash in the cooking wine, fine salt, monosodium glutamate and stock; thicken with the water starch slurry, return the fish slices to the wok, toss briefly, drizzle in a little hot oil, then plate and serve.
