Sunday, January 8, 2012

China: Fish in Tomato Sauce (Qie Zhi Yu Pian)

Here is another quick and easy Chinese wok dish for this month's Cook Around the Globe. The funny thing about this dinner was that it tasted like something you would get from a Chinese take-out. The sauce had just the taste and texture of some of the common sticky sauces they use in restaurants. Is that a compliment? Hmm, I'm really not sure. Don't get me wrong, the dish was nice. According to HubbyGrouch, this dish seemed to taste exactly as it should. I don't often prepare stir-fry fish dishes but this one was nice. You should take firm fish fillets, otherwise they will fall apart when you are stirring!

Six months ago: German Meat Patties


250 g fish fillet of your choice (I used Tilapia)
1 tsp corn starch plus 1 pinch
3 tbsp rice wine
1 small red bell pepper
1 small green bell pepper
10 g scallions (or leeks), chopped
4 garlic cloves, minced
20 g fresh ginger, chopped
1 tbsp sugar
1 tsp rice vinegar
1 dash soy sauce
2 tsp tomato paste
70 g vegetable oil

Cut fish into 2x4 cm big pieces. Whisk together starch, 1 tsp water, a dash of salt, and 1 tbsp rice wine. Mix with fish and set aside. Cut bell peppers into 1x2 cm pieces. Whisk together sugar, remaining 2 tbsp rice wine, vinegar, soy sauce, tomato paste, 1 tbsp water, salt to taste, and 1 pinch corn starch. Heat wok or a skillet. Add oil and let heat. Toss fish again, then add to the oil. Fry briefly on all sides, remove from wok. Discard all but about 1 tbsp oil. Add bell pepper, scallions, ginger, and garlic. Stir-fry for 3-5 minutes. Add sauce and stir-fry over medium-low heat for 2-3 minutes. Add fish and heat through. Serve with rice.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

No comments:

Post a Comment