Bluefish with Fresh Tomatoes

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

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
Sauce
Fish course

Ingredients

Method