Chinese Tomato Fish Pot (Printer-Friendly)
Tender fish and tomatoes simmer with ginger, garlic, and soy for a warming, sweet-savory Chinese comfort food.
# What You’ll Need to Cook:
→ Main Components
01 -
400 g white fish fillets (cod, tilapia, or sea bass), cut into bite-sized pieces
02 -
4 medium ripe tomatoes, chopped (approximately 500 g)
→ Aromatics and Seasonings
03 -
3 cloves garlic, minced
04 -
15 g fresh ginger, peeled and minced
05 -
2 tablespoons light soy sauce, divided
06 -
0.5 teaspoon sugar (optional, for balancing acidity)
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ For Cooking
09 -
2 tablespoons vegetable oil
10 -
30 ml water (as needed for softening tomatoes)
→ For Garnish (optional)
11 -
Fresh coriander leaves or scallions, chopped
# Steps to Prepare:
01 -
Combine fish pieces with 1 tablespoon soy sauce, a pinch of salt, and pepper. Mix gently and let marinate for 10 minutes.
02 -
While the fish marinates, chop tomatoes into small pieces, mince garlic and ginger, and prepare garnishes if using.
03 -
Heat vegetable oil in a large pot or wok over medium heat. Add minced garlic and ginger; stir-fry until aromatic, about 1 minute.
04 -
Add chopped tomatoes. Stir-fry for 5 to 7 minutes until tomatoes break down and turn mushy, adding a splash of water if needed.
05 -
Stir in the remaining 1 tablespoon soy sauce and sugar if using. Adjust seasoning with salt and pepper.
06 -
Add marinated fish pieces to the pot. Gently stir and simmer for 5 to 7 minutes until the fish is cooked through and tender.
07 -
Remove from heat. Garnish with fresh coriander leaves or scallions. Serve hot with steamed rice or preferred side.
# Extra Cooking Tips:
01 -
Use firm white fish for best texture, and avoid over-stirring to prevent fish from breaking. Adjust the sourness of the dish by varying the amount of sugar according to tomato ripeness.