Recipe - Pan Fry Toman (Snakehead) Fillet With Sweet And Sour Sauce

The toman fish is prized for its wound healing properties, sought after as a diet for women during confinement period or for post-surgical patients. It's high albumin contents helps quick recovery and is also very suitable for growing children. Albumin provides the body with the protein to maintain growth and to repair tissues. 

The toman fillet is used often as an ingredient for fish bee hoon as fried pieces or fresh pieces. In this recipe, I pan fry the fillet lightly and top the dish with a sweet and sour sauce.



Ingredients:
400 gram toman fillet, cut into slices, skinless and boneless

sweet and sour sauce

A dash of pepper
A sprinkle of salt
2 tbs of corn flour
2 tbs of oil

For the sauce
2 tbs of warm water
1 tbs of light soy
1 tbs of dark sauce
1 tbs of Maggi chilli sauce
1 tbs of Maggi tomato sauce
A few drops of sesame oil
(Mix these sauces in a bowl)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 sprig spring onion, cut into 2 cm length

Toman fish

1 tbs of oil

Method
Marinate the toman fillet with salt and pepper and sit for 10 minutes
Dust with corn flour

In a wok or pan, heat the oil on medium high
When the oil is hot, gently put each fish slice for pan frying
After about 1 to2 minutes or the side is brown, turn over and fry the other side.
Set aside when both sides are done

For the sauce, continue with any remaining oil in the pan.
Add more oil if required
Toss in the chopped onion and garlic
Stir fry till fragrant.
Mix in the sauce and let it boil.
When it is boiling, it is done.
Spoon the sauce over the fried fish fillet.
Garnish with spring onion.
Enjoy
    
This short 2 minute shows how to cook a simple version sliced fish beehoon soup with toman fillet



Another way to make pan fried sweet and sour fish (4 Minutes)



An 8 minute Taiwanese video (in a mix of hokkien and mandarin) on sweet and sour fish. The fish fillet is  marinated with egg white, rice wine, fish sauce, corn flour and then 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 sweet rice wine in solid form.