Fish fillets are usually oven-baked (which sometimes lacks vigor in flavors) or pan-fried (which is often overly greasy). Do you want to cook a fish fillet dish that presents succulent tastes, delightful colors, and varied nutrition? Here is one you can try.
– About 1 pound of sole fish fillets (or other types of boneless fish fillets)
– One big fresh tomato or two small fresh tomatoes
– One small green chili pepper
– ¼ cup of peeled edamame or green bean
– 3 to 4 cloves of garlic
– 2 scallions
– 1 teaspoon of crisp dry white wine or other cooking wine
– 4 tablespoons of olive oil
– 2 teaspoons of sugar
– Cut fish fillets into small dices so that they can easily absorb the tastes of the ingredients to be added and can be cooked fast. Add 1 teaspoon of crisp dry white wine or other cooking wine into the fish and mix thoroughly to help tenderize the fish dices and keep them moist.
– Heat the pan over medium-high heat, and add 4 tablespoons of olive oil. When oil gets hot, add chopped garlic and green chili pepper into the pan. Stir and mix for about 30 seconds.
– Turn the heat to high. Add fish to the sizzling mix in the pan, stir and mix until cooked.
– Turn the heat to medium. Add edemame to the pan.
– Cut one large tomato or two small tomatoes into small slices, and pour into the pan. Make sure all the fresh tomato juices go into the pan. Before stirring, add 2 teaspoons of sugar to the tomato pieces to balance the acidity of fresh tomatoes.
– Stir and mix for about 2 minutes. Add chopped scallions. Stir and mix for another minute or so. Turn off the heat.
Time to enjoy a dish that has dynamic colors, appealing aromas, delectable tastes, and above all, a variety of nutrition sources!