Tomato Braised Fish (IDDSI Level 5 Minced & Moist) | IDDSI Level 5 Care Food Recipe

IDDSI Level 5 | 30 minutes | Easy

Ingredients (1 serving)

• 120g grass carp or tilapia fillet (skinned and deboned)
• 1 ripe tomato (approximately 150g)
• 3 slices fresh ginger
• 1 teaspoon light soy sauce
• ¼ teaspoon sugar
• 1 teaspoon cornstarch (mixed with 2 teaspoons water)
• 1 teaspoon cooking oil

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Fresh white fish fillets (tilapia, sea bass, cod): available at most East Asian fishmongers; frozen fillets at H Mart, T&T, and Wing Yip.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Method

1. Marinate the fish fillet with ginger slices for 10 minutes to remove any fishiness
2. Score the tomato base with a cross, blanch in boiling water for 30 seconds, peel the skin, then dice finely (approximately 5mm pieces)
3. Steam the fish: place fillet on a heatproof plate, steam on high heat for 8–10 minutes until fully cooked (flesh is opaque throughout)
4. Once cooked, use two forks to carefully break the fish into small pieces (no larger than 15×15mm each), simultaneously removing all bones — including any small pin bones
5. In a separate pan, heat oil over medium heat, add diced tomato and cook until the juices release (approximately 3 minutes)
6. Add soy sauce, sugar, and 30ml water; bring to a gentle simmer
7. Stir in cornstarch slurry to thicken the sauce so it coats the fish
8. Add the fish pieces and gently toss until every piece is coated with sauce; serve immediately

Bone Safety

Dysphagia patients have zero tolerance for fish bones. Recommended precautions:

• Purchase pre-deboned fillets where possible (look for “boneless fillet” labels)
• After steaming, run your fingers carefully over each piece of fish to detect any remaining bones
• Work in good lighting; use a torch if necessary
• Inspect every piece before serving — never rush this step

Texture Test

Fork pressure test: Passes Level 5 — fish pieces can be easily cut with the edge of a fork; they flatten completely under pressure and do not spring back. The tomato sauce keeps the fish moist, preventing dry crumbling. Ensure no individual piece exceeds 15×15mm.

Notes

The tomato sauce serves two purposes: flavour and moisture. Level 5 requires food to be “minced and moist” — pieces must not form dry, crumbly lumps in the mouth. If the fish appears dry, add extra sauce before serving.

Nutrition

Approximately 200 kcal per serving, 26g protein, low fat. Grass carp and tilapia are both sources of complete protein. Tomatoes provide lycopene and Vitamin C, which aids iron absorption. Suitable for elderly patients needing high protein intake to maintain muscle mass.