Red snapper fillet in thymato sauce

Name: Red snapper fillet in thymato sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: En
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; 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; 60 ml Water; 30 g Raw Sugar; 2 g Salt (approx. ? tsp); 20 ml Tomato Sauce (Tomato Ketchup); 10 ml Rice Vinegar; 30 ml Water; 12 g Arrowroot Powder

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Main Dish

Very Easy

35 min

Preparation

Preparation10 min

Cook time25 min

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.