The toman fish fillet is available at the market and supermarket. It can be bought with or without skin. It can also be bought boneless.
The toman fillet is a versatile ingredient. They can be steamed, stir fry or made into a soup. They can also be added to a variety of dishes for protein.
In this recipe, the boneless and skinless toman fillet is stir fried with salted soya bean paste.
3 slices of ginger, finely julienne
3 cloves garlic, finely chopped
1 tsp salted soya bean paste
1 large onion, coarsely chopped
1 spring onion, cut
1 tbs oil
In a wok or pan, heat oil till hot
Toss in the onion, ginger and garlic, fry till fragrant in a minute or so
Toss in the fish and gently stir
Add a teaspoon of salted soya bean paste
Mix well for another 3 to 4 minutes and it should be done.
Garnish with spring onion and serve
A nice way is to stir fry fish fillet with vegetables as shown in this 5 minute video
A 8 minute Taiwanese video (in a mixture of hokkien and mandarin) on cooking fish slices with a sweet and sour taste. The fish is marinated with egg white, fish sauce and corn flour and lightly deep fried. The fried fish is then added to a sauce of garlic, jiu niang, stock, fish sauce, corn starch and egg white. Jiu niang is fermented glutinous rice, something like a sweet rice wine in solid form.
A nice and east way to steam fish fillet with Thai style chilli sauce.