Grate some lemon zest and squeeze out the lemon juice. Set aside.
Mix the marinade ingredients.
Pat-dry fillet with paper towel.
Slice fillet into 1 inch (2.5 cm) pieces; marinate the fillet with salt, Knorr® Chicken Broth Mix, white pepper and Shao Hsing cooking wine.
Then set aside for 15 minutes.
Dust each slice of the fish with cornstarch, pan-fry on low heat until lightly brown. Set aside.
Bring the water to a boil in a saucepan, reduce heat, add in lemon zest.
Add in diced zucchini, tomato, lemon juice, salt and sugar.
Bring it to a boil, then whisk in the cornstarch solution to thicken the sauce.
Pour sauce over fish fillet and serve.
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