Seafood Recipes - Sliced Fish In Tomato Sauce

Ingredients

• 1lb (0.5kg) lemon sole fillets, skinned

• 1 tsp salt

• 1/4 tsp ground ginger

• 1 tbsp cornstarch

• 1 egg white, lightly beaten

• 1/3 cup (75ml) vegetable oil

SAUCE

• 1 1/2 tbsp butter

• 4 medium tomatoes, blanched, peeled and quartered

• 2 1/2 tbsp soy sauce

• 2 tbsp tomato paste

• 2 tsp cornstarch

• 1/3 cup (75ml) chicken stock

• 2 tbsp sherry

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Method:

1. Cut the sole fillets into 5cm (2 inch) by 1 2.5cm (1 inch) slices. Mix the salt, ginger and cornstarch together in a shallow dish. Add the fish pieces and coat them thoroughly. Mix in the egg white, and toss gently until the pieces are coated.

2. Heat the oil in a large frying-pan. When it is hot, remove the pan from the heat  and carefully slide the fish pieces, well spaced, into the pan. Return to the heat and cook the fish for 1 minute, tilting the pan from side to side so that the oil flows around. Turn over and cook for 30 seconds. Remove from the heat and transfer the fish to a plate. cover and keep hot.

3. Pour off the oil from the pan and return to the heat. Add the butter and melt it. Add the tomato quarters to the pan and cook for 2 minutes, stirring constantly. stir in the soy sauce and tomato paste and cook for 30 seconds.

4. Combine the cornstarch, stock, wine or sherry and sugar and pour into the pan. Cook, stirring constantly, until the sauce thickens and becomes translucent. Return the fish to the pa and coat them gently in the sauce. Reduce the heat to low and simmer for 2 minutes.

5. Transfer the mixture to a warmed serving dish and serve at once.