Fish with Plum-flavored Salsa

  • images/fish_w_plum_flavored_salsa.jpg

Makes 4 servings

Pan-fried fish topped with a cold fresh tomato sauce - great contrast of the crispy, golden fillets and the cool, sweet and slightly spicy "salsa."

  • 1 pound firm white fish, such as sea bass or red snapper


  • 1 teaspoon soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon cornstarch


  • 1/4 cup diced tomatoes
  • 1/4 cup each diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup chopped red onion
  • 1 tablespoon chopped cilantro
  • 3 tablespoons plum sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon chili sauce

  • 2 tablespoons cooking oil
  • Cornstarch for dry-coating


  1. Cut fish into 4 steaks, each about 3/4-inch thick. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.
  2. Combine salsa ingredients in a bowl. Let stand for 10 minutes.
  3. Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Dry-coat fish with cornstarch; shake to remove excess.
  4. Add fish and pan-fry, turning once, until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.
  5. Serve fish with salsa on the side.