Braised Fish With Tomatoes

Grew up with these gorgeous heirloom tomatoes before the introduction of those genetically engineered strains. I just love the distinctly sweet yet acidic tangy flavor they impart.

They are usually smaller, flattened, have more pronounced ribbing (these ones shown above are so much rounder than usual, I hope they are not hybrid) and thinner flesh with more seeds than the normal plum or beefsteak tomatoes. They are not suitable for salad but are delicious when cooked with meat or fish.

Here I cooked the tomatoes with fish slices and tau cheong (fermented soy beans). For this gravy-loving family  this dish always calls for second helping of rice. 

Braised Fish With Tomatoes

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2 slices of fish

4 small tomatoes, sliced

2 cloves garlic, chopped

small thumb-size ginger, julienned

1 T tau cheong (sweet fermented soy bean)

salt and pepper

light soy sauce

sugar

1 T corn flour

1 red chili, seeded and julienned

Wipe dry fish and season with salt, pepper and coat thinly with corn flour.

Heat enough oil in wok to pan fry fish (wok must be very hot when oil is added and when just about to smoke, add fish slices (this would ensure the fish not sticking to the wok). 

Brown both sides well, take out and set aside.

Leave 1 T oil in the wok and add ginger and garlic, fry till fragrant.

Add tau cheong and chili (leave some for garnishing), fry for a minute or so and add the tomatoes.

Spread out the tomatoes slices at the base of wok and place the fish slices on top.

Pour about 1/2 cup of water in and bring to boil.

Lower heat and simmer for 10 - 15 minutes.

Turn the fish once during the simmering.

When the gravy thickens, season with sugar and light soy sauce.

Dish out and indulge with white steaming rice. Yum!