I was wondering wat type of fish wld be suitable so i went to Cold Storage. They hv some description written on each individual type of fish & the country the fish comes from. This is a very helpful especially for someone like me who can nvr really diferentiate the diff variety of fishes. I bot cream snapper fillet; cost me $6.30. Can anyone tell me what is the chinese name for snapper?
Ingredients:- Fish fillet - i used cream snapper fillet, cut into 4 pieces cos my plate too small.
- 1 tomato - cut into cubes
- 1 green bell pepper - sliced
- 1 small onion - chopped ( Sad movies always make me cry....oh oh oh....onions always make me cry....)- cornflour for dusting
- oil
Sauce x 2 servings (i will explain why below):
- 1 tbsp tomato sauce - i used the commercial type - maggie tomato sauce la. haha.
- 1 tbsp sugar or 1 tsp, depending on preference cos the tomato sauce itself contains sugar already.
- 2 tbsp water or 20ml
Preparations:
Heat oil in wok. Stir fry onions till soft.
Add in green bell peppers & tomato cubes & continue stir frying for abt 2-3 mins.
Pour in the 1st serving of mixed sauce & bring it to a boil.
Slip in the fish fillet gently. Stir the ingredients & sauce onto the fish.
Cover the wok & let in simmer on low heat. Turn fish over midway during simmering.
Simmer till fish is cooked.
Serve
** Why i mention that 2 servings of the sauce is needed. You will notice dat after the fish is simmered & cooked, the sauce will be dried up as it is absorb by all the ingredients & the fish. So what i did was, i dish up everything in the wok & pour the 2nd serving of sauce into the wok. I brought it to a boil & pour over the fish again. **
Comments from family members: fish is very fresh. Good / Sauce a little too sweet. Hmmm...maybe shd add a little more water.
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