Sweet and Sour Tomato Basa Fish — Tender, Boneless, Family-Friendly
适合老人孩子的，酸酸甜甜茄汁龙利鱼 · pan chinese cuisine
Basa (longli) fish is prized in Chinese home cooking for its silky, boneless flesh, making it safe and easy for children and the elderly. Simmering it in a ketchup-enriched tomato sauce keeps the fish delicate while adding a sweet-and-sour tang.
Yuki TanakaTokyo-born, now in Chicago. I post about dashi, pickles, and bento for picky kids. My kitchen is tiny but my knife game is sharp.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
sole fillet龙利鱼
1.0 whole
nai shi zi ［ xi hong shi ］奶柿子［西红柿］
2.0 whole
3.53 oz
0.13 cup
salt盐
0.21 oz
scallion葱花
1.0 stalk
0.13 cup
0.06 cup
1.2 oz
0.14 oz
to taste
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Sweet-sour sauce ↗
Balance sugar and vinegar into a bright, glossy coating sauce.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
Rinse the basa fillets, pat them dry, and cut into bite-sized pieces.
✅ Done when: The pieces are evenly cut and the surface feels dry to the touch.
Add a little ground ginger to remove any fishy odor.
✅ Done when: A light dusting of ginger powder coats the fish pieces.
Season with 1 small spoon (about 6 g) of salt.
✅ Done when: The salt is evenly sprinkled over all the fish pieces.
Add 1 spoon (about 15 ml) of Shaoxing cooking wine.
✅ Done when: The wine is drizzled over the fish and starting to absorb.
Add 2 spoons (about 30 ml) of egg white.
✅ Done when: The egg white is visible on the surface of the fish pieces.
Add 1 small spoon (about 3 g) of cornstarch.
✅ Done when: The starch is sprinkled over the fish before mixing.
Mix everything together by hand until evenly combined.
✅ Done when: Each piece of fish is evenly coated with the marinade.
Add 1 small spoon (about 5 g) of cooking oil, mix well, and marinate for 30 minutes.
✅ Done when: The oil is fully mixed in and the fish has rested in the marinade for 30 minutes.
Heat oil in a pan and add the diced tomatoes.
✅ Done when: The oil is hot and the tomato pieces are sizzling in the pan.
Stir-fry for a while.
✅ Done when: The tomatoes have softened and released their juices.
Add 2 large spoons (about 30 ml) of ketchup.
✅ Done when: The ketchup is fully incorporated into the tomatoes.
- 12
Step 12
Pour in 2 cups (480 ml) of boiling water.
✅ Done when: The sauce is diluted to a simmering, pourable consistency.
- 13
Step 13
Add 1 small spoon (about 4 g) of sugar to brighten the flavor.
✅ Done when: The sugar is dissolved into the simmering sauce.
- 14
Step 14
Add the enoki mushrooms.
✅ Done when: The enoki mushrooms are submerged in the sauce.
Simmer for a while, then add 1 small spoon (about 6 g) of salt.
✅ Done when: The mushrooms have softened and the salt is dissolved in the bubbling sauce.
- 16
Step 16
Add 1 small spoon (about 6 g) of light soy sauce.
✅ Done when: The soy sauce is stirred in and the sauce color deepens slightly.
- 17
Step 17
Once the seasoning is adjusted, add the marinated fish pieces one at a time.
✅ Done when: All the fish pieces are in the sauce, separated and not clumped.
Simmer for 2 more minutes, add a pinch of white pepper, and then it's ready to serve.
✅ Done when: After 2 minutes the fish is opaque and cooked through.
- 19
Step 19
Transfer to a bowl, sprinkle with chopped scallions, and serve.
✅ Done when: The dish is in the serving bowl topped with a scatter of scallion greens.