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Sunday, April 26, 2009

Braised Turbot with Tomato

Global Cuisine > Chinese > Braised Turbot with Tomato
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Preparation time : 8 minutes
Cooking time : 15 minutes

Serves 2

Ingredients :

2 thin slice, from tail turbot end
1 tomato
Good pinch salt
Good pinch Ve-Tsin
Pinch sugar
2-3 tablespoons peanut oil
4 tablespoons chicken stock
1/2 teaspoon cornflour
1 dessertspoon water
1 teaspoon tomato ketchup
1 spring parsley

Method :

*Make sure the tomato is firm-skinned and ripe.

1. Trim off any fin bones from the fish.

2. Vandyke the tomato. Hold it in one hand. With a very sharp slender pointed knife in the other, cut 'V's and inverted 'V's all round from half-way down the tomato right through to the centre. The two halves will then come away clean and attractively serrated.

3. Mix the salt, Ve-Tsin and sugar.

4. Sprinkle the fish on both sides with the seasonings.

5. For 6 minutes fry the slices on both sides in the oil.

6. Add the chicken stock and cook gently for 5minutes.

  • Add the tomato halves and cook for 2 minutes.
  • Add the cornflour, blended with the water, and turn the pan this way and that to incorporate it.

7. Lift the fish on to a heated dish and place a halved tomato at each end.

8. Add the tomato ketchup to the sauce and garnish with the spring of parsley.

Global Cuisine > Chinese > Braised Turbot with Tomato
15 of 177 < prev next >


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