Pan-Fried Fish in Spicy Tomato Sauce from Ken Hom's Quick Wok by Ken Hom

Name: Pan-Fried Fish in Spicy Tomato Sauce from Ken Hom's Quick Wok by Ken Hom
Total time: 21 min
Ingredients: 450g (1 lb) boneless, firm white fish fillets, such as cod, sea bass or halibut, skinned and divided into 4 equal pieces; plain flour, for dusting; 450g (1 lb) tinned whole tomatoes; salt; freshly ground black pepper; handful fresh basil leaves; 3 tablespoons coarsely chopped garlic; 3 tablespoons extra-virgin olive oil; 2 teaspoons sugar; 1 tablespoon Shaoxing rice wine or dry sherry; 1 tablespoon light soy sauce; 1 tablespoon chilli bean sauce; 2 tablespoons finely chopped shallots

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Fresh fish is perhaps one of the healthiest foods that can be cooked quickly in a wok. Here the fish is served with a simple tomato sauce that is just as quick to make. Olive oil is the perfect com...

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Cooking tools:

Wok
Stove
Chef's knife
Cutting board
Colander
Paper towel
Measuring cup
Measuring spoon
Mixing bowl
Spatula
Plate

Ingredients

450g (1 lb) boneless, firm white fish fillets, such as cod, sea bass or halibut, skinned and divided into 4 equal pieces
plain flour, for dusting
450g (1 lb) tinned whole tomatoes
salt
freshly ground black pepper
handful fresh basil leaves
3 tablespoons coarsely chopped garlic
3 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon light soy sauce
1 tablespoon chilli bean sauce
2 tablespoons finely chopped shallots