Pan-fried Fish Fillet with Tomato and Egg Sauce

Ingredients

Instructions

1. 1

   Marinate fish fillets with salt, white pepper, and cornstarch for 15 minutes.

2. 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. 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. 4

   Pour in the beaten eggs and gently scramble them into the tomatoes until just set. Do not overcook.

5. 5

   Add the sauce mixture (ketchup, light soy sauce, sugar, salt, water) to the wok. Bring to a simmer.

6. 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. 7

   Garnish with chopped scallions and serve hot with steamed rice.