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Braised Turbot with Tomato
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Serves : 2
Preparation time :
8 minutes
Cooking time : 15 minutes
Ingredients :
2 thin slice, from tail turbot end
1 tomato
Good pinch salt
Good pinch Ve-Tsin
Pinch sugar
2-3 tablespoons peanut oil
4 tablespoons chicken stock 1/2 teaspoon cornflour
1 dessertspoon water
1 teaspoon tomato ketchup
1 spring parsley
Method :
*Make sure the tomato is firm-skinned and ripe.
Trim off any fin bones from the fish. Vandyke the tomato. Hold it in one hand. With a very sharp slender pointed knife in the other, cut 'V's and inverted 'V's all round from half-way down the tomato right through to the centre. The two halves will then come away clean and attractively serrated.
Mix the salt, Ve-Tsin and sugar. Sprinkle the fish on both sides with the seasonings. For 6 minutes fry the slices on both sides in the oil. Add the chicken stock and cook gently for 5minutes. Add the tomato halves and cook for 2 minutes. Add the cornflour, blended with the water, and turn the pan this way and that to incorporate it. Lift the fish on to a heated dish and place a halved tomato at each end. Add the tomato ketchup to the sauce and garnish with the spring of parsley.
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