27th July 2022

Jade Perch with Tofu in Sweet & Sour Tomato Stew

RECIPES 40 mins Fish Dish
Prep 10 mins
Cooking 30 mins
Total 40 mins
Servings 4

Click here for the Chinese version of this recipe.

  • 250g Jade Perch fillet*, sliced
  • 1 bunch pea sprouts*
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 2 tsp curry powder
  • 1/2 tbsp corn starch
  • 1/2 tbsp minced ginger
  • 1 pkt egg tofu


Tomato Stew

  • 150g diced tomatoes
  • 1 tbsp sliced ginger
  • 1/2 red onion, thinly sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 red bell pepper, sliced
  • 1/2 tbsp spring onion, chopped
  • 1 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 tbsp rice wine vinegar
  • 250ml water
  • 1/4 tsp salt
  • 1/2 tbsp soy sauce
  • 2 tsp sugar
  • 1 bay leaf
  • 1/8 tsp white pepper
  • 2 tbsp corn starch solution (1tbsp water with 2 tbsp corn starch)


Heat up the cooking pan till hot before adding oil to pan fry the egg tofu.

The Jade Perch Fillet can be substituted with other fish eg. Dory Patin*, Barramundi*, Red Snapper*, Hybrid Grouper*, Golden Pomfret* or Grey Mullet*.

*Local Produce

Step 1

Slice the fish fillet into thin slices and marinate with salt, white pepper, curry powder, ginger and corn starch.

Step 2

Heat up oil in a pan and pan fry the tofu till golden brown. Remove and set aside.

Step 3

Dust the fish slices with flour and pan fry in oil for 1 - 2 mins. Remove and set aside.

Step 4

Heat up the pan with a tbsp of oil. Add in ginger, followed by red onions and bell pepper. Stir fry for 1 - 2 mins. Add in curry powder, diced tomatoes and tomato paste. Stir fry well and add in rice wine vinegar and water. Add in bay leaf and turn to low - medium heat. Continue to simmer for 10 mins.

Step 5

Add in salt, sugar, soy sauce, white pepper and fried tofu. Add in the fish slices and mix well.

Step 6

Add in corn starch solution to thicken the liquid. Sprinkle with pea sprouts to garnish.