Chinese Tomato Fish with Ginger
- 30 mintotal time
- $3.45£2.50a serving
- 542513calories
- 3534 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Tender white fish poached in a tangy, gingery fresh tomato sauce, spooned over rice with green onions.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 1.25 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge
- 3 garlic cloves, finely chopped
- 3½ tbsp fresh ginger, finely grated
- 1 bunch green onions, white and green parts sliced separately
- 6 tomatoes, chopped
- 2 tbsp tomato paste
- 1 tbsp rice vinegar
- salt, to taste
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 2 tbsp ketchup
- 2 tsp sugar
- 1 vegetable bouillon cube, check the label if cooking gluten-free
- black pepper, to taste
Contains: fish, celery. Check the label: wheat (gluten), milk, soy, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Cut the fish into large pieces, put them in a bowl, season with salt and toss gently with the cornstarch, then wash your hands and the board.
- Heat the vegetable oil in a large, deep frying pan on medium heat and cook the garlic, fresh ginger and the white part of the green onions for 1 minute. Add the tomato and cook for 6–7 minutes, pressing with a spoon, until collapsed. Stir in the tomato paste, ketchup, sugar, the crumbled bouillon cube and 1½ cups (360 ml) of water and simmer for 5 minutes.
- Using a fish slice, lower in the fish, cover and simmer gently for 5–6 minutes without stirring, spooning the sauce over now and then, until the fish is opaque and flakes easily (145°F). Gently stir in the rice vinegar and season with black pepper.
- Serve over the rice, scattered with the sliced green tops of the green onions.
Leftovers: The fish keeps in the fridge for 1 day; reheat gently until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 600 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge
- 3 garlic cloves, finely chopped
- 20 g fresh ginger, finely grated
- 1 bunch spring onions, white and green parts sliced separately
- 6 tomatoes, chopped
- 30 g tomato purée
- 25 ml rice vinegar
- salt, to taste
- 1 tbsp cornflour
- 2 tbsp vegetable oil
- 2 tbsp tomato ketchup
- 2 tsp sugar
- 1 vegetable stock cube, check the label if cooking gluten-free
- black pepper, to taste
Contains: fish, celery. Check the label: gluten, milk, soya, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Cut the fish into large pieces, put them in a bowl, season with salt and toss gently with the cornflour, then wash your hands and the board.
- Heat the vegetable oil in a large, deep frying pan on medium heat and cook the garlic, fresh ginger and the white part of the spring onions for 1 minute. Add the tomato and cook for 6–7 minutes, pressing with a spoon, until collapsed. Stir in the tomato purée, tomato ketchup, sugar, the crumbled stock cube and 360 ml of water and simmer for 5 minutes.
- Using a fish slice, lower in the fish, cover and simmer gently for 5–6 minutes without stirring, spooning the sauce over now and then, until the fish is opaque and flakes easily (63°C). Gently stir in the rice vinegar and season with black pepper.
- Serve over the rice, scattered with the sliced green tops of the spring onions.
Leftovers: The fish keeps in the fridge for 1 day; reheat gently until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 542 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 79 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sodium | 781 mg |
| Calories | 513 |
|---|---|
| Protein | 34 g |
| Carbohydrate | 79 g |
| Fat | 9 g |
| Fibre | 4 g |
| Sodium | 635 mg |
Worked out from the ingredients, 475 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.45 a serving in the US (range $2.64–$4.57) and £2.50 in the UK (range £1.91–£3.31). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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