Chinese Seafood Recipes - Braised Turbot with Tomato

Ingredients

• 2 thin slices turbot, from tail end

• 1 tomato

• good pinch salt

• good pinch Ve-Tsin (M.S.G.)

• pinch sugar

• 2-3 tablespoons peanut oil

• 4 tablespoons chicken stock

• 1/2 teaspoon corn-flour

• 1 dessertspoon water

• 1 teaspoon tomato ketchup

• 1 sprig parsley

---

Method:

1. Trim off any fin bones from the fish. 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.

2. Mix the salt, Ve-Tsin and sugar. Sprinkle the fish on both sides with the seasonings. For 6 minutes fry the slices on both sides in the oil.

3. Add the chicken stock and cook gently for 5 minutes. Add the tomato halves and cook for 2 minutes. Add the corn-flour, blended with the water, and turn the pan this way and that to incorporate it.

4. Lift the fish on to a heated dish and place a halved tomato at each end. Add the tomato ketchup to the sauce and boil up. Spoon this over the fish and tomato and garnish with the sprig of parsley.