Red snapper fillet in thymato sauce

Main Dish
4 servings
10 min
25 min
Very Easy


Number of serving: 4
300 g Red Snapper Fillet

2 pcs Lebanese Cucumbers

1 table spon Fresh Thyme fully packed/1 tsp dried Thyme

1 clove Garlic minced

10 g Arrowroot Powder

Some oil for shallow frying

For Fish Marinate:

2.5 g Salt (approx. ½ tsp)

3o ml Ginger Wine (I'd posted a recipe if you don't have ready-made wine)

Some Ground White Pepper to taste

For Seasoning:

60 ml Water

30 g Raw Sugar

2 g Salt (approx. ? tsp)

20 ml Tomato Sauce (Tomato Ketchup)

10 ml Rice Vinegar

Thickener Glaze:

30 ml Water

12 g Arrowroot Powder


  • Rinse fish fillet and pat dry with kitchen paper. Cut into pieces (depends on the size of fillet, you can have about 3 or more portions). Mix gently the pieces with marinade for 10± minutes.
  • Slice the skinned and seeded tomatoes into wedges. Cut the cucumbers into quarters lengthwise and then dice coarsely. You can cut into rounds as well ~ as long as the cucumbers cook evenly.
  • Add the Kudzu powder to the pieces of fish and mix well (it's easier to mix with fingers).
  • Heat some oil in a deep pan. Fry the fish pieces on both sides until medium-well done (62.8°C/145°F degrees core temp). Dish out and set aside. Remove the used oil.
  • In the same pan, heat some oil. Stir-fry the minced garlic until fragrant. Add in tomato wedges. Stir for awhile. Add in the seasoning and fried fish pieces. Let it cook for few minutes.
  • Add in the diced cucumbers and fresh thyme. Gently mix the ingredients so that the fish pieces are not break apart.
  • Add in the thickener mixture and gently stir until it thickens. Dish out and serve.


Red Snapper Fillet In Thymato Sauce, photo 1
Red Snapper Fillet In Thymato Sauce, photo 2


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