Fish Fritters in Tomato Sauce
Crispy firm fish fillets coated with a tangy tomato sauce, what’s not to like about it? In fact we often asked for a second serving of rice when this was served.
1 lb of fish fillet (any of your favorite white fish)
Ginger, minced- ½ tbsp
Garlic, minced- ½ tbsp
green onion 1/2 tbsp
2 tablespoons cooking wine
4 tablespoon cornstarch
1 Yellow pepper, cut into thin wedges- 1, small
1 Red pepper, cut into thin wedges- 1, small
1 small cucumber
Tomato ketchup- 1½ tbsp
Soy sauce- 1½ tbsp
Ground pepper- ¼ tsp
salt 1/4 tsp
Step 1: Chop the fish into approximately bite-size pieces. Add cooking wine and salt. Mix well. Set aside for 10 minutes.
Step 2: Place cornstarch on a plate. Place each piece of fish on cornstarch. Make sure fish is covered by cornstarch.
Step 3: Heat oil in large pan and dip the fish into the oil. Cook the pieces of fish for a few minutes till golden. Put on a plate and set aside.
Step 4: Pure out the oil. Heat up the same pan. Add green onion, ginger, garlic. Stir fry for 30 seconds. Add diced tomato. Let cook for 5 minutes.
Step 5: Add 4 tablespoons of water. Add kitchup. Birng to a boil. Add fish back into the pan. Add yellow and red bell peppers. Add cucumber. Stir and mix well. Make sure everything is covered in sauce.
Salt and pepper to taste. Serve while hot.