By | March 29, 2016

~ Braised Tomato Red Snapper ~

This is a dish my mum often prepared when I was little. It is one of my favourite as I love gravies. The hot tomato gravy goes very well with rice. I can have plain rice if I am given lots of gravy as a supplement to a meal.

Cooked tomatoes are four times more bioavailable to the body than tomatoes consumed raw. As such, I like these tomatoes, full of lycopene with lots of nutrients available to the body, be cooked into paste, I especially like cooking them in gravy to benefit from the multi-goodness.

In this recipe, I simply soaked the pan-fried red snapper into the tomato gravy and boiled for a minute. I first used a 24cm Hot Pan unit to pan-fried the fish and subsequently I cooked the tomato gravy with the same pan unit. Hence, the natural juices of the pan-fried fish left on the pan added flavour to the gravy.

Braised Tomato Red Snapper Recipe (Serves 3) :

  1. 1 Red Snapper approximately 350 grams (cleaned, halved & pad dried with kitchen towels)
  2. 2 Tomatoes (wedged into 8 pieces each)
  3. 1/4 teaspoon Salt
  4. 1/4 teaspoon Black Pepper
  5. 2 tablespoon Cooking Oil
  6. 3 cloves Garlic (minced)
  7. 1 inch Ginger (sliced)
  8. 2 tablespoon Tomato Sauce
  9. 1 tablespoon Soy Sauce
  10. 160ml Water
  11. 1/2 teaspoon Sugar
  12. 1 teaspoon Corn Flour (dilute in 2 tablespoons of water)

AMC Healthy Cooking Method :

  1. Marinate red snapper with salt and pepper for 20 minutes.
  2. Preheat AMC 28cm 4.0 liter Hot Pan unit with Navigenio heat level “4” to 50°C or “Meat Window”. Use Audiotherm as an indicator by turning it on, place on lid knob/Visiotherm, indicating 50°C or “Meat Window”.
  3. When Audiotherm beeps indicating readiness for pan-frying, turn Navigenio heat level “2” and turn off Audiotherm. Add oil followed by red snapper into pan unit.
  4. Cover pan with lid. Activate Audiotherm, place on lid knob/Visiotherm, at 50°C or “Meat Window” for “Turning Point” indication.
  5. When Audiotherm beeps the second time at 90°C indicating “Turning Point”, remove lid and turn the red snapper to pan fry the other side of the fish.
  6. Cover pan with lid, turn Navigenio on heat level “4”. Activate Audiotherm at 50°C or “Meat Window”. When Audiotherm beeps at 90°C again, remove lid and turn off both Navigenio and Audiotherm. Dish out the pan-fried fish and set aside.
  7. Add garlic and ginger to saute. Add tomatoes, tomato sauce, soy sauce and water into pan unit. Cover pan with lid.
  8. Switch on Navigenio to automatic “A”. Turn on Audiotherm on lid, indicating 80°C or “Carrot Window” and set 1 minutes to cook.
  9. Add pan-fried red snapper, sugar and diluted corn starch. Repeat step 8 to braise for another minute.
  10. Serve with warm rice.

Tips : If you are cooking a bigger fish, you might want to braise it a little longer by adding a couple more minutes in Step 8, depending on how big your fish is.


All ingredients required.


Pre-heat 28cm Hot Pan unit to 50°C or “Meat Window”.


Place pad-dried fish into the greased Hot Pan unit.


Sensotherm reaches 90°C or the “Turning Point”.


Remove lid and turn fish to pan-fry the other side.


Here’s the other side. Not as perfect but good enough!


Add all remaining ingredients into the pan unit.


Cooked tomato gravy.


Fish added to gravy and braised in a minute.




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