Tomato Fish is a delightful and comforting dish that combines the rich flavors of fresh tomatoes with tender pieces of fish. This dish is a favorite in many Chinese households especially for its vibrant color and nutritions. It is a classic Cantonese homey dish like tomato eggs, garlic chive eggs, steamed pork patty, steamed pork spareribs, hairy gourd vermicelli, steamed fish and bitter melon beef. Let’s learn how to make this delicious Chinese tomato fish recipe with step by step photos, tips and a video tutorial!
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What is tomato fish?
Tomato fish in Cantonese call faan ke jyu (番茄魚) or fānqié yú in mandarin Chinese. It is a popular dish in Chinese cuisine. Especially this pan fried fish in tomato sauce dish, it is a classic Cantonese homey dish like tomato eggs, garlic chive eggs, steamed pork patty, steamed pork spareribs, hairy gourd vermicelli, steamed fish, bitter melon beef and crab stir fry.
This tomato fish is a popular and classic Cantonese Chinese dish that features yellow croaker fish cooked in a tomato-based sauce. Yellow croaker is a type of fish and a popular choice in Chinese cuisine due to its tender flesh and mild flavor. Also, it pairs well with the tangy and slightly sweet tomato sauce.
The yellow croaker fish is usually cleaned and pan fried before being added to the sauce. Pan frying helps the fish maintain its shape and adds a slight crispiness. Besides, the fresh tomatoes are sautéed with ginger and scallions until they break down into a rich sauce. Then, seasonings with salt, ketchup and sugar to balance the acidity. The fish is gently simmered in the tomato sauce until fully cooked and infused with the flavors.
What to serve with Chinese tomato fish?
This Chinese tomato fish is typically served with steamed rice because it soaks up the flavorful sauce. However, you can serve it with noodles, stir fried vegetables, or soup such as Chinese spinach amaranth, water spinach stir fry, sweet potato leaves stir fry, sweet corn carrot soup and tomato potato soup. The dish is appreciated for its balance of flavors, combining the sweetness of tomatoes with the umami of the fish.
What does Chinese tomato fish taste like?
Chinese tomato fish features a tangy tomato sauce that complements the mild, slightly sweet flavor of the yellow croaker. The umami from the fish and the seasonings create a savory balance. A natural sweetness from the ripe tomatoes is enhanced by a touch of sugar and ketchup. It creates a harmonious blend of sweet and savory flavors.
What are the ingredients for tomato fish?
In this tomato fish recipe, the ingredients are yellow croaker fish, tomatoes, onion, ginger, green onion, salt, vegetable oil, water, ketchup, sugar and cornstarch.
What kind of fish is best for Chinese tomato fish?
This Chinese tomato fish recipe, the best to use whole yellow croaker fish because of the tender texture and mild flavor. However, you can use other fish like cod, snapper and pollock.
How do I prevent the fish from falling apart during cooking?
If possible, use skin-on fish, a whole fish instead of filets because the skin helps hold the flesh together during cooking. Some people like to lightly dust the fish with cornstarch or flour before cooking to create a protective layer that helps keep the fish together. This also adds a slight crispiness to the exterior when you pan fry the fish.
Personally, I like to sprinkle a little bit of salt, let it marinate for 5- 10 minutes before pan frying. Also, add the fish in a hot pan with some oil, pan fry the fish for 3-4 minutes each side or until it is golden brown. This creates a firmer exterior and makes it less likely to break apart during simmering with the tomato sauce.
Substitution:
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes. However, fresh tomatoes are better and preferred because of the natural sweetness and bright flavor which enhances the dish.
Can I make this dish vegetarian?
Yes, you can make this dish a vegetarian version by substituting the fish with tofu, mushrooms, or other vegetables.
Storage:
How to store the leftovers?
Allow the fish to cool off then wrap them with plastic wrap or put them in an airtight container. You can store it in the refrigerator for up to 3-4 days.
Can I freeze them?
If you want to store it for a longer period, you can freeze them. The best is to freeze the sauce and fish separately. It lasts in the freezer for up to 2-3 months.
How to reheat the leftovers?
When you are ready to eat, reheat the fish thoroughly in the microwave, oven, or stovetop. If frozen, it’s best to thaw it in the fridge overnight before reheating.
Cooking tips for how to make tomato fish:
Choose fresh ingredients:
- Use the freshest fish available for the best flavor and texture. The best is to use yellow croaker.
- Pick and use the ripe, juicy garden tomatoes for a naturally sweet and tangy sauce. The quality of the tomatoes directly and slightly affects the taste of the dish.
Clean and marinate the fish:
- Clean the fish, remove guts and gills.
- Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5-10 minutes. Sprinkle ¼ teaspoon of salt on both sides of the fish. This helps not sticking the skin on the pan when pan frying the fish. Let it marinate or sit for 5-10 minutes before cooking.
Pan fry the fish:
- Turn on a medium to high fire and add 3 tablespoons of vegetable oil. Stir fry ginger and the white part of green onion. Then, put the marinated fish into the non-stick pan. Pan fry each side for 3-4 minutes or golden brown. This prevents the fish from falling apart in the sauce and adds a nice texture contrast.
Don’t overcook the fish:
- Fish cooks quickly, usually within 5-10 minutes, depending on the thickness or the size of the whole fish. Monitor closely to avoid overcooking because overcooked fish can make the fish dry and tough.
Tomato sauce:
- After pan frying the fishes, add onion, tomatoes, salt, ketchup, sugar and water sautéing until the tomato is soft and fragrant. This step builds a flavorful base for the sauce.
- Then, add cornstarch mixture to thicken the sauce. Next, add the pan fried fish into the tomato sauce and cover the lid simmer for 1-2 minutes. Lastly, add green onion and ready to serve.
FAQs:
Typically this tomato fish recipe takes around 30-40 minutes to prepare and cook. Depending on the method and ingredients you use and choose.
If the tomato broth is too sour, you can balance it by adding sugar.
The best is served fresh and warm. However, you can prepare the tomato broth in advance and store it in the refrigerator for up to 1-2 days. Then, cook the fish just before serving to ensure it remains tender and flavorful.
Instructions for how to make Chinese tomato fish:
Preparation:
1. Cut and peel ½ of the small sized onion (2.5 oz) into slices.
2. Wash and cut 2 sticks of green onion into 1-2 inch pieces.
3. Peel a piece of ginger (0.5 oz) and cut it into 5 slices.
4. Wash and cut 3 tomatoes (medium sized Roma tomatoes 13 oz).
5. Clean the fish, remove guts and gills. Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5-10 minutes.
Pan fry fish:
6. After that, pour 3 tablespoons of vegetable oil into the non-stick pan. Turn on the fire medium high.
7. Put the sliced ginger and white part of the green onion into the pan. Stir fry them a little bit.
8. Next, put the yellow croaker from step 5 into the pan. Pan fry it for 3-4 minutes. (Do not flip it, let it pan fry for 3-4 minutes first.)
9. After, flip the other side and pan fry it for another 3-4 minutes. Then, put it on the plate and set it aside.
Cooking sauce:
10. Add the sliced onion from step 1 into the pan.
11. Then, add the cut tomatoes from step 4 into the pan.
12. The following step, add ¼ teaspoon of salt, ¼ cup of ketchup and 2 tablespoons of sugar into the pan.
13. Stir it a little bit and add ½ cup of water. Cover the lid and let it simmer for 2-3 minutes until the tomatoes and onion are soft.
14. Meanwhile, add ½ tablespoon of cornstarch and 2 tablespoons of water into the container. Mix it well.
15. When the tomatoes and onion are soft, pour the cornstarch mixture into the pan. Keep stirring it and until the sauce thickens.
Combine:
16. Put the pan fried fish from step 9 into the sauce. Cover the lid and let it simmer for 1-2 minutes.
17. Lastly, add the green onion from step 2 on top of the fish and ready to serve.
Enjoy this simple, delicious and homey classic Cantonese Chinese tomato fish recipe! Also, check out these eggplant pork, mapo tofu, orange chicken, walnut shrimp, mushroom chicken, siu mai, char siu and pan fried buns recipes.
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Tomato Fish
Equipment
- 1 Non-stick pan
Video
Ingredients
- 2 Yellow croaker fish (1 pound 5 oz)
- ¼ teaspoon Salt (Sprinkle on the fish both sides)
- 3 tablespoons Vegetable oil
- 5 slices Ginger (0.5 oz)
- 2 sticks Green onion (0.5 oz)
Tomato sauce:
- ½ Onion (Small sized, 2.5 oz)
- 3 Tomatoes (Roma, medium sized 13 oz)
- ½ cup Water
- ¼ cup Ketchup
- 2 tablespoons Sugar
- ¼ teaspoon Salt
Thicken sauce:
- ½ tablespoon Cornstarch
- 2 tablespoons Water
Instructions
- Cut and peel ½ of the small sized onion (2.5 oz) into slices.
- Wash and cut 2 sticks of green onion into 1-2 inch pieces.
- Peel a piece of ginger (0.5 oz) and cut it into 5 slices.
- Wash and cut 3 tomatoes (medium sized Roma tomatoes 13 oz).
- Clean the fish, remove guts and gills. Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5- 10 minutes.
- After that, pour 3 tablespoons of vegetable oil into the non-stick pan. Turn on the fire medium high.
- Put the sliced ginger and white part of the green onion into the pan. Stir fry them a little bit.
- Next, put the yellow croaker from step 5 into the pan. Pan fry it for 3-4 minutes. (Do not flip it, let it pan fry for 3-4 minutes first.)
- After, flip the other side and pan fry it for another 3-4 minutes. Then, put it on the plate and set it aside.
- Add the sliced onion from step 1 into the pan.
- Then, add the cut tomatoes from step 4 into the pan.
- The following step, add ¼ teaspoon of salt, ¼ cup of ketchup and 2 tablespoons of sugar into the pan.
- Stir it a little bit and add ½ cup of water. Cover the lid and let it simmer for 2-3 minutes until the tomatoes and onion are soft.
- Meanwhile, add ½ tablespoon of cornstarch and 2 tablespoons of water into the container. Mix it well.
- When the tomatoes and onion are soft, pour the cornstarch mixture into the pan. Keep stirring it and until the sauce thickens.
- Put the pan fried fish from step 9 into the sauce. Cover the lid and let it simmer for 1-2 minutes.
- Lastly, add the green onion from step 2 on top of the fish and ready to serve.
Notes
Cooking tips for how to make tomato fish:
Choose fresh ingredients:
-
- Use the freshest fish available for the best flavor and texture. The best is to use yellow croaker.
-
- Pick and use the ripe, juicy garden tomatoes for a naturally sweet and tangy sauce. The quality of the tomatoes directly and slightly affects the taste of the dish.
Clean and marinate the fish:
-
- Clean the fish, remove guts and gills.
- Then, sprinkle ¼ teaspoon of salt on both sides of 2 yellow croaker fish. Let it sit for 5-10 minutes. Sprinkle ¼ teaspoon of salt on both sides of the fish. This helps not sticking the skin on the pan when pan frying the fish. Let it marinate or sit for 5-10 minutes before cooking.
Pan fry the fish:
-
- Turn on a medium to high fire and add 3 tablespoons of vegetable oil. Stir fry ginger and the white part of green onion. Then, put the marinated fish into the non-stick pan. Pan fry each side for 3-4 minutes or golden brown. This prevents the fish from falling apart in the sauce and adds a nice texture contrast.
Don’t overcook the fish:
-
- Fish cooks quickly, usually within 5-10 minutes, depending on the thickness or the size of the whole fish. Monitor closely to avoid overcooking because overcooked fish can make the fish dry and tough.
Tomato sauce:
-
- After pan frying the fishes, add onion, tomatoes, salt, ketchup, sugar and water sautéing until the tomato is soft and fragrant. This step builds a flavorful base for the sauce.
-
- Then, add cornstarch mixture to thicken the sauce. Next, add the pan fried fish into the tomato sauce and cover the lid simmer for 1-2 minutes. Lastly, add green onion and ready to serve.
Linda says
Love this classic and homey dish!