When you need a quick but deeply satisfying meal, Tomato and Chilli Oil Fish is the answer. This dish delivers silky cod loins bathed in a rich, savoury sauce that balances the sweetness of tomatoes, the umami depth of oyster sauce, and the warmth of Chinese chilli oil. It’s effortless to put together yet layered with complex flavours, making it perfect for weeknights when you want something simple but special. Whether you cook it on the stovetop or finish it under the grill for extra depth, this dish is bound to become a staple in your rotation.
The beauty of Tomato and Chilli Oil Fish lies in its balance. The sauce is bold but not overwhelming, carrying just enough heat to make it interesting while still allowing the cod’s natural sweetness to shine. And because the method is so flexible, you can tweak it to suit your tastes. Want it spicier? Add more chilli oil. Prefer a thicker sauce? Reduce it slightly longer on the stove or opt for the grill.
Table of Contents
- Ingredient Breakdown
- The Power of Tomato and Oyster Sauce
- Stovetop vs. Oven-Grilled: Which Method to Choose?
- The Best Way to Serve Tomato and Chilli Oil Fish
- Tips for Making Tomato and Chilli Oil Fish Even Better
- Love this Tomato and Chilli Oil Fish? Here’s More Fish Inspo!
Ingredient Breakdown
- Cod loins – A firm, flaky fish that absorbs flavours beautifully. Works well with mild white fish alternatives like haddock or pollock.
- Shaoxing wine – Adds depth and subtle sweetness to the fish, enhancing its natural flavour.
- Vegetable oil – A neutral cooking oil that allows the other ingredients to shine.
- Crushed tomatoes – A rich, slightly tangy base that thickens into a luscious sauce.
- Spring onions – The whites add a savoury bite, while the greens bring a fresh, mild onion flavour at the end.
- Garlic – Essential for a robust, aromatic foundation.
- Oyster sauce – Deeply savoury and slightly sweet, boosting the umami of the dish.
- Chinese chilli oil – Brings heat and fragrance, adding complexity to the sauce.
- Sugar – Balances the acidity of the tomatoes and rounds out the heat.
- Toasted sesame oil – Finishes the dish with a nutty, aromatic richness.
The Power of Tomato and Oyster Sauce
The combination of tomato and oyster sauce might not seem obvious at first, but it works beautifully in this dish. The tomatoes provide acidity, freshness, and a natural sweetness that forms the backbone of the sauce. On their own, they can be a little one-note, but with the addition of oyster sauce, everything deepens. The umami richness of oyster sauce adds a savoury depth that gives the sauce complexity and body, transforming it from a simple tomato base into something far more layered.
This pairing is reminiscent of tomato and egg stir-fry, a beloved Chinese dish where scrambled eggs are cooked in a sweet and tangy tomato sauce. That dish works because of the way the tomatoes break down into a silky, rich sauce that clings to the eggs, creating a satisfying contrast between the mild creaminess of the eggs and the punchy, savoury-sweet sauce. Here, the concept is similar—except instead of eggs, we’re using fish, which soaks up the flavour while keeping its delicate texture intact.
The chilli oil ties everything together, adding warmth and depth without overpowering the other flavours. I’ve used Lee Kum Lee Chiu Chow Chilli Oil, but any Chinese chilli oil will work nicely. It gives the sauce a subtle heat that lingers, enhancing the sweetness of the tomatoes and the savoury umami of the oyster sauce. The result is a sauce that feels bold and dynamic but still well-balanced.
Stovetop vs. Oven-Grilled: Which Method to Choose?
This Tomato and Chilli Oil Fish recipe gives you two cooking options, and both have their merits. The stovetop method keeps the sauce slightly looser, making it perfect for spooning generously over rice. The fish gently poaches in the sauce, staying incredibly tender and delicate. If you prefer a thicker, more intense sauce with caramelised edges, go for the oven-grilled method. The high heat deepens the tomato’s sweetness and intensifies the chilli oil’s impact, giving the dish a punchier, slightly smoky finish. Whichever method you choose, your Tomato and Chilli Oil Fish will be full of flavour and incredibly satisfying.
The Best Way to Serve Tomato and Chilli Oil Fish
A dish this bold deserves the right sides. Steamed jasmine rice is the ideal companion, soaking up the sauce and balancing the heat. If you want to add some greens, quick-stir-fried pak choi or tenderstem broccoli work beautifully, bringing freshness to contrast the rich, savoury sauce. A final drizzle of extra chilli oil (if you fancy) and a scattering of spring onion greens make the dish look and taste even better.
For extra crunch, consider serving Tomato and Chilli Oil Fish with a quick cucumber salad—something lightly pickled with rice vinegar, a pinch of sugar, and a touch of salt. The coolness of the cucumber cuts through the warmth of the dish, offering a refreshing contrast.
Tips for Making Tomato and Chilli Oil Fish Even Better
- Use the best tomatoes you can find. The quality of your crushed tomatoes will make a difference—good tinned tomatoes will give you a richer sauce. My go-to is Mutti, specifically, the ‘polpa‘,
- Adjust the heat to your preference. If you love spice, feel free to add an extra spoonful of chilli oil. If you prefer it milder, start with less and adjust as you go.
- Don’t skip the sesame oil at the end. It might seem like a small step, but it adds an incredible depth of flavour that makes the dish even more aromatic.
- Check your fish for doneness carefully. Cod cooks quickly, and you want it to be just done—opaque and flaky, but still moist.
Love this Tomato and Chilli Oil Fish? Here’s More Fish Inspo!
I’ve been sharing lots of delicious fish recipes on my Instagram and TikTok in a series I’ve called Fantastic Fish. If you love this Tomato and Chilli Oil Fish, why not try some of the others in the series?
- Coconut Milk Poached Fish: Inspired by Southeast Asian flavours, this dish features tender, flaky white fish, gently cooked in a fragrant, aromatic coconut broth.
- Coconut Miso Fish: Tender cod fillets poached in a creamy, umami-rich coconut miso broth that’s deeply comforting without being heavy.
- Fish Katsu Curry: Swapping chicken for fish brings a new lightness and crispiness to the dish. It gets an extra layer of depth from caramelised onions – a small detail that makes all the difference.
- Crispy Sea Bass with Spring Onion and Ginger Oil: Despite only using 4 ingredients, this dish is packed with flavour. And as if that weren’t enough, it’s incredibly easy to make and comes together in less than 20 minutes.
- Coconut-Crusted Thai Curry Sea Bass: If you’re a fan of Thai flavours, you’re going to love this one. The fish is marinated in Thai red curry paste, before being encased in a coconut crust and fried to golden perfection.
- Roasted Salmon with Curry Leaf Butter: Roasted salmon, topped with a delicious 3-ingredient curry leaf butter.
Tomato and Chilli Oil Fish
This is my kind of weeknight dinner – big flavours, minimal effort and perfect with steamed rice. The cod gently poaches in a rich, savoury sauce made from tinned tomatoes, oyster sauce and chilli oil. It’s warming, a little spicy and deeply umami, with just enough sweetness to round everything out.
You can let it simmer on the hob for something soft and saucy or slide it under the grill for a thicker, caramelised finish. Either way, it’s ridiculously simple and tastes like it took way more effort than it did. Just add greens and plenty of rice to soak up that sauce.
- Prep Time: 5 minutes
- Total Time: 25 minutes
- Yield: 3 1x
Ingredients
- 3 cod loins
- 1 tbsp Shaoxing wine
- vegetable oil
- 1 x 400g tin good-quality crushed tomatoes
- 4 spring onions, thinly sliced, whites and greens separated
- 2 garlic cloves, very thinly sliced or minced
- 1 heaped tbsp oyster sauce
- 1 tbsp Chinese chilli oil
- 1 tsp sugar
- 3 tsp toasted sesame oil
- small handful fresh chives, finely chopped (optional)
Instructions
- Place the cod loins in a bowl. Add the Shaoxing wine, season with salt and toss to coat. Leave to marinate while you prepare the sauce.
- Heat a teaspoon or two of vegetable oil in a medium saucepan over medium heat. Add the spring onion whites and garlic and cook, stirring frequently, for 1 minute, or until fragrant.
- Stir in the tinned tomatoes, oyster sauce, chilli oil and sugar. Bring to a simmer, then cover and cook for 10 minutes.
- Add the spring onion greens, reserving some for serving, then taste and season with salt, if needed.
- Nestle the cod loins into the sauce and drizzle with the toasted sesame oil. You now have two options:
- Stovetop: Bring everything to a simmer, then cover and cook over medium-low heat for 5 to 7 minutes, or until the fish is cooked through. The exact cooking time will depend on the thickness of your cod fillets.
- Oven-grilled: Transfer to the oven and grill on high for 5 to 7 minutes, or until the fish is cooked through. This will give you a thicker, slightly punchier sauce with caramelised edges.
- To serve, spoon the sauce onto a plate and top with the fish. Finish with the remaining spring onions, some extra chilli oil (if you’d like) and a sprinkle of chives (if using). I like to serve this with steamed rice and greens.
