Tomato Cooked Toothfish

Ingredients<Serves 2>

【Main ingredients】

  • Cod / 1 block
  • Sand white / 1 kg
  • Onion (diced) / half
  • Tomatoes (cut into pieces) / 3
  • Cherry tomatoes (cut in half) / 15 capsules
  • Small bell pepper (cut into strips) / 6-8 capsules
  • Liquor / 50 ml
  • Eggplant paste / 1 teaspoon
  • Lime (sliced) / 1/4 pieces
  • Watercress sprouts / appropriate amount


1. Add 40 degree warm water to the sand, add half a teaspoon of salt, 1/4 chilli padi and half a teaspoon of sesame oil, and place in a dark place for 1 hour.

2. Use kitchen paper to absorb the water from the cod (you need to absorb it several times to ensure it is dry). Sprinkle with salt and black pepper and let it sit for 5 minutes. The cod will come out of the water and absorb the water again.

3. Heat oil in a pan over medium heat until smoking; add cod, skin side down, and fry over medium heat for about 3 minutes. Pay attention to the color of the bottom of the skin, turn it over when brown, and fry until the bottom is golden brown. Fry and seal both sides and set aside.

4. In the same pot, sauté the onion until translucent, add the eggplant paste and sauté until fragrant; add tomatoes and cherries and stir-fry evenly, pour in white wine, top with soy sauce, cover and simmer for about 3 minutes until it opens, scoop up and avoid Overcooked; use a spoon to mash the tomatoes to draw out the juice, then continue to cover and cook for 5 minutes.

5. Add small bell peppers and stir-fry evenly, top with cod and soybeans, season with cracked black pepper, add watercress sprouts and lime slices and serve.