Ingredients
200 g snapper fillet
3 tablespoon oil
3 clove garlic chopped
2 spring onion cut into 1cm pieces
2 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon tomato paste
2 tablespoon rice wine
1 teaspoon sugar
1 cup cherry tomato cut into halves
1 cup of water
Instructions
Heat a nonstick frypan over medium heat, add oil and heat up for 10 seconds. Add fish - it should sizzle straight away. Cook for 2 minutes for each side or until just cooked through. Set the fish aside.
Fry garlic and the white part of the spring onion in the remaining oil over medium heat until golden. Combine the soy sauce, oyster sauce, rice wine, sugar, tomato paste, and water in a small bowl. Pour the sauce mixture in the frying pan and add 3/4 cup of cherry tomato. Bring to the boil. Cook until the sauce reduced to half.
Stir in the remaining cherry tomato and spring onion. Pour the sauce onto the fish and serve.