Bluefish with Fresh Tomatoes

Name: Bluefish with Fresh Tomatoes
Cuisine: China
Ingredients: 1 teaspoon sugar; 1 pound fresh tomatoes, washed, dried, and cut into ½-inch cubes; 1 tablespoon cornstarch; 2 scallions, washed, dried, with both ends trimmed, and finely sliced; 5 tablespoons Chicken Broth; 2 teaspoons oyster sauce; ½ teaspoon salt; 2 teaspoons white wine; 4½ tablespoons peanut oil; Pinch of white pepper; 2 teaspoons minced ginger; 2 slices fresh ginger, each ½ inch thick; 2 teaspoons minced garlic; 1 pound fresh bluefish, cut from the center of the fish; 1½ teaspoons white vinegar; 1 teaspoon sesame oil; 1 teaspoon dark soy sauce; ¼ teaspoon salt

Fon Keh Ju Yue

Preparation info

Difficulty
Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

About

In Canton this traditional dish is prepared with fresh carp. Carp is available in Asian and Chinese seafood markets, and if it is convenient you might use it. I have experimented by using different fish in the recipe and have concluded that bluefish is the best. It is fleshy, meaty, and a bit oily, like carp, but is more widely available.

Ingredients

Asia
China
Guangdong Province
Cantonese
Fish course
Sauce

Ingredients

Method