Red snapper fillet in thymato sauce

Ingredients

• 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

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Preparation

• 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.