Fish In Tomato Sauce

Discover an easy fish in tomato sauce recipe, perfect for preparing fish fillets with a unique Asian twist.

5 from 4 votes

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Course: Main Course

Cuisine: Chinese

Diet: Gluten Free, Low Calorie, Low Lactose

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 656kcal

Author: Lei

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.

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.