Home / Recipes / Fish In Tomato Sauce

Fish In Tomato Sauce

Here’s a simple fish in tomato sauce recipe for preparing fish fillets, perfect for a quick and healthy mid-week dinner.

Fish fillet in tomato sauce
Fish in tomato sauce

Fish is a highly nutritious and lean source of protein, particularly when it’s wild-caught. The best thing is that fish fillets are readily available in supermarkets, requiring minimal preparation.

The fish takes center stage in this dish, and the tomato simmering in a sweet soy sauce mixture gives a uniquely delicious Asian twist to the simple pan-fried fish fillets.

I’ve tested this recipe many times, and it’s always turned out tasty!

snapper
Fresh Snapper
  • Fish fillets: I chose snapper fish fillets for this recipe, but feel free to use other types with or without the skin. Fish generally cooks quickly, about 2 minutes per side. However, the doneness can vary based on the thickness of the fillet.
  • Oyster Sauce: Oyster sauce brings a seafood-like flavor to the dish and complements fish fillets perfectly. However, feel free to skip it if you don’t have it.
  • Tomato Paste: While using fresh tomatoes in the sauce, adding tomato paste might seem unnecessary. However, I’ve discovered that it enhances the tomato flavor and introduces a subtle sweet note to the sauce.
  • Rice Wine: Rice wine complements the other Asian ingredients in this recipe, but if you don’t have it, you can easily substitute it with white wine.
pan fried snapper
Pan-fried fish fillet

Step 1: Cook the Fish Fillet

  • Heat a non-stick fry pan over medium heat, add oil, and heat for 10 seconds.
  • Place the fish in the pan, and it should sizzle immediately.
  • Cook for 2 minutes on each side or until just cooked through. Set aside.

Step 2: Prepare the Sauce

  • Fry garlic and the white part of the spring onion in the remaining oil until golden.
  • In a small bowl, combine soy sauce, oyster sauce, rice wine, sugar, tomato paste, and water.
  • Pour the sauce mixture into the frying pan, add 3/4 cup of cherry tomatoes, and bring to a boil. Cook until the sauce is reduced by half.

Step 3: Finish and Serve

  • Stir in the remaining cherry tomatoes and spring onion into the sauce.
  • Pour the sauce over the fish and serve.
fried fish with tomato sauce
Fish in tomato sauce
soy tomato fishPan-fried fish in tomato sauce
Pan-fried fish in tomato sauce

Is it sounding too easy? Try it out yourself, and you’ll love this straightforward fish in-tomato sauce recipe.

If you enjoy the dish, please consider giving it a 5-star rating. 🤗

soy tomato fish

Fish In Tomato Sauce

Discover an easy fish in tomato sauce recipe, perfect for preparing fish fillets with a unique Asian twist.
Author: Lei
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Diet: Gluten Free, Low Calorie, Low Lactose
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings 1

Ingredients

  • 200 g snapper fillet
  • 3 tablespoon oil
  • 3 clove garlic (chopped)
  • 2 spring onion (cut into 1cm pieces)
  • 2 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon tomato paste
  • 2 tablespoon rice wine
  • 1 teaspoon sugar
  • 1 cup cherry tomato (cut into halves)
  • 1 cup water

Instructions

  • Cook the Fish Fillet: Heat a non stick fry pan over medium heat, add oil and heat up for 10 seconds. Add fish – it should sizzle straight away. Cook for 2 minutes for each side or until just cooked through. Set the fish aside.
  • Prepare the Sauce: Fry garlic and the white part of the spring onion in the remaining oil over medium heat until golden. Combine the soy sauce, oyster sauce, rice wine, sugar, tomato paste and water in a small bowl. Pour the sauce mixture into the frying pan and add 3/4 cup of cherry tomato. Bring to the boil. Cook until the sauce is reduced to half.
  • Finish and Serve: Stir in the remaining cherry tomato and spring onion. Pour the sauce onto the fish and serve.

Recipe Notes:

  • Fish fillets: I chose snapper fish fillets for this recipe, but feel free to use other types with or without the skin. Fish generally cooks quickly, about 2 minutes per side. However, the doneness can vary based on the thickness of the fillet.
  • Oyster Sauce: Oyster sauce brings a seafood-like flavor to the dish and complements fish fillets perfectly. However, feel free to skip it if you don’t have it.
  • Tomato Paste: While using fresh tomatoes in the sauce, adding tomato paste might seem unnecessary. However, I’ve discovered that it enhances the tomato flavor and introduces a subtle sweet note to the sauce.
  • Rice Wine: Rice wine complements the other Asian ingredients in this recipe, but if you don’t have it, you can easily substitute it with white wine.

Nutrition Information:

Calories: 656kcalCarbohydrates: 17gProtein: 45gFat: 45gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 74mgSodium: 1044mgPotassium: 1351mgFiber: 2gSugar: 9gVitamin A: 1272IUVitamin C: 46mgCalcium: 130mgIron: 2mg

Signup For New Recipes

3 Comments

  1. Markus Bayer

    5 stars
    Made this dish for dinner. We all loved it.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*