Pan-fried Fish Fillet with Tomato and Egg Sauce番茄雞蛋煎魚柳
Flaky pan-fried fish fillets are covered in a vibrant, savory-sweet sauce made with ripe tomatoes and fluffy scrambled eggs. This classic Cantonese home-style dish is both comforting and delicious.
01Ingredients
- 400g white fish fillets
- 0.5tsp salt (for fish marinade)
- 0.25tsp white pepper (for fish marinade)
- 1tbsp cornstarch (for fish marinade)
- 2 large tomatoes
- 3 large eggs
- 2 scallions
- 2 cloves garlic
- 2tbsp ketchup
- 1tbsp light soy sauce
- 1tsp sugar
- 0.5tsp salt (for sauce)
- 100ml water (for sauce)
- 1tbsp cornstarch slurry
- 3tbsp cooking oil
Nutrition (per serving)412kcal
- Protein42.5g
- Carbs18.2g
- Fat17.8g
Fiber 1.2 gSodium 892 mg
02Steps
- Marinate fish fillets with salt, white pepper, and cornstarch for 15 minutes.
- Heat oil in a wok over medium-high heat. Pan-fry fish fillets in batches until golden brown and cooked through, about 2-3 minutes per side. Remove and set aside.
- Add oil to the wok. Stir-fry minced garlic until fragrant, then add tomato wedges. Cook until tomatoes soften, about 3-4 minutes.
- Pour in the beaten eggs and gently scramble them into the tomatoes until just set. Do not overcook.
- Add the sauce mixture (ketchup, light soy sauce, sugar, salt, water) to the wok. Bring to a simmer.
- Return the pan-fried fish fillets to the wok. Gently stir in the cornstarch slurry to thicken the sauce. Cook for 1-2 minutes until sauce coats the fish.
- Garnish with chopped scallions and serve hot with steamed rice.
03Related recipes
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