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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Marinate fish fillets with salt, white pepper, and cornstarch for 15 minutes.
2. 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.
3. Add oil to the wok. Stir-fry minced garlic until fragrant, then add tomato wedges. Cook until tomatoes soften, about 3-4 minutes.
4. Pour in the beaten eggs and gently scramble them into the tomatoes until just set. Do not overcook.
5. Add the sauce mixture (ketchup, light soy sauce, sugar, salt, water) to the wok. Bring to a simmer.
6. 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.
7. Garnish with chopped scallions and serve hot with steamed rice.

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