Pan-Fried Fish in Spicy Tomato Sauce

Name: Pan-Fried Fish in Spicy Tomato Sauce
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: Serves 2-4
Cuisine: Chinese
Ingredients: 450g (1 lb) boneless, firm white fish fillets, such as cod, sea bass or halibut, skinned and divided into 4 equal pieces; salt and freshly ground black pepper, to taste; 450g (1 lb) tinned whole tomatoes; plain flour, for dusting; 3 tablespoons coarsely chopped garlic; 3 tablespoons extra-virgin olive oil; 1 tablespoon Shaoxing rice wine or dry sherry; 2 tablespoons finely chopped shallots; 1 tablespoon light soy sauce; 1 tablespoon chilli bean sauce; 2 teaspoons sugar; handful fresh basil leaves

Preparation info

Serves
2-4

Difficulty
Easy
Ready in
25 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Fresh fish is perhaps one of the healthiest foods that can be cooked quickly in a wok. Here the fish is served with a simple tomato sauce that is just as quick to make. Olive oil is the perfect complement to tomatoes.

Ingredients

450g (1 lb) boneless, firm white fish fillets, such as cod, sea bass or halibut, skinned and divided into 4 equal pieces

Asia
China
Fish course
Pescatarian
Spicy

Method

Pat the fish dry with kitchen paper. Sprinkle evenly with the salt and pepper and dust with flour, shaking off any excess. Drain the tomatoes, reserving the juice, and chop the flesh into small chunks. Measure the amount of juice, keep half and set aside. Discard the rest.
Heat a wok over high heat until it is hot. Add the olive oil, and when it is moderately h