How to Make Stewed Fish with Tomato from HaiSous | In The Kitchen

fish sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while still providing umami flavor.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is often less expensive.

Heat olive oil in a pan over medium heat.

Add minced shallots and sauté until fragrant.

Add chopped scallion bottoms and sauté gently.

Stir in red pepper flakes, salt, and black pepper for seasoning.

Add a couple dashes of fish sauce and mix well.

Add about 2.5 cups of chopped fresh tomatoes and 1 cup of diced canned tomatoes to the pan.

Stir in about 2 teaspoons of granulated sugar.

Bring the mixture to a boil, then reduce to a simmer for about 30 minutes.

Chop the scallion tops thinly and place in a bowl of ice water to chill.

Prepare the yellowtail snapper by cutting off its fins with kitchen scissors and rinsing the cavity.

Dry the fish and season inside and outside with salt and pepper.

Bake the fish in the oven at 375°F for 10 minutes.

Transfer the fish to the simmering tomato sauce for the last 2 minutes of cooking.

Plate the dish and garnish with chopped scallion tops and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary