Home-styleEasy 30 min serves 3

Tomato Basa Fillet (番茄龙利鱼)

Name: Tomato Basa Fillet (番茄龙利鱼)
Total time: 30 min
Yield: 3 servings
Cuisine: Home-style Chinese
Ingredients: basa fillet, cut in 3 cm chunks; ripe tomatoes, diced; cornstarch (for coating + slurry); egg white; ginger, sliced; Shaoxing wine; light soy sauce; scallion, chopped

番茄龙利鱼 · fān qié lóng lì yú

家庭快手版 · Home version: Restaurants use whole grass carp sliced thin and blanched; the home version uses frozen basa fillet — no bones, no deboning, and it holds together in the sauce just as well.

Basa is what made fish weeknight-friendly in our house: it comes frozen, it has no bones, and it never fails. Simmered in tomato sauce it tastes like the sweet-and-sour fish from a neighbourhood restaurant.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →Quick & Easy One-Pot Seafood Kid-Friendly

Ingredients

basa fillet, cut in 3 cm chunks龙利鱼柳（切 3 厘米块）🛒 local450 g
ripe tomatoes, diced成熟番茄（切丁）🛒 local4 medium (550 g)
cornstarch (for coating + slurry)玉米淀粉（裹粉+勾芡）🛒 local15 g
egg white蛋清🛒 local1
ginger, sliced姜（切片）🛒 local10 g
Shaoxing wine绍兴黄酒🏮 asian15 ml
light soy sauce生抽🏮 asian15 ml
scallion, chopped葱花🛒 local2 stalks

basa fillet, cut in 3 cm chunks: Thaw fully and pat very dry before cooking.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Thaw the fillet completely, pat dry and cut into 3 cm chunks. Toss with egg white, 1 tbsp cornstarch and a pinch of salt; rest 10 minutes.
🔍 Look for Low heat 10 分钟 · 10 minutes
Visual: 每块鱼都裹上一层薄亮白浆。Each chunk is coated in a thin, glossy white film.
You know it's right when: 表面滑但不湿，盆底无积液。The surface feels slippery but not wet, and no liquid pools.
2Heat 1.5 tbsp oil over medium-high. Add tomato and ginger; stir-fry 5 minutes until a thick red sauce forms.
🔍 Look for Medium-high 5 分钟 · 5 minutes
Visual: 体积缩小、颜色变砖红，油分分离。Mixture reduces and darkens to brick red with oil separating.
You know it's right when: 勺子划出的沟会缓慢回填。The spoon leaves a channel that slowly fills in.
3Add 300 ml hot water and Shaoxing wine. Bring to a boil and season with light soy sauce and a little sugar.
🔍 Look for High heat 2-3 分钟 · 2-3 minutes
Visual: 汤色淡橙红，边缘冒小泡。Broth is a light red-orange with small bubbles around the edge.
You know it's right when: 味道平衡：先酸后甜，没有生酒味。It tastes balanced: sour first, then sweet, with no raw wine bite.
4Slide the fish chunks in one at a time and lower to medium-low. Simmer 4 minutes without stirring — only swirl the pan.
🔍 Look for Medium-low 4 分钟 · 4 minutes
Visual: 鱼肉由半透明灰白转为不透明白，轻触即分层。Fish turns from translucent grey to opaque white and flakes at a touch.
You know it's right when: 叉子能把最厚的鱼块分成整齐的蒜瓣状。A fork separates the thickest chunk into clean flakes.
5Thicken with slurry over medium heat for 30 seconds, then finish with scallion off the heat.
🔍 Look for Medium heat 30 秒 · 30 seconds
Visual: 酱汁油亮挂在鱼块上，葱花保持翠绿。Sauce turns glossy and clings to the fish; scallion stays bright green.
You know it's right when: 勺背挂上一层薄而均匀的酱汁。The sauce coats the back of a spoon in a thin even layer.

Tips

· Never stir the fish with a spoon — it will break. Swirl the pan instead.
· Dry the fillet well; excess water thins the sauce and washes off the coating.
· Swap basa for tilapia or cod if you prefer; the timing stays the same.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide