PREPARATION:

1. Rinse fish and drain on paper towels. Combine wine, vinegar, 1/4 teaspoon salt and pepper in large glass bowl; mix well. Add fish; turn to coat. Let stand 30 minutes to marinate.
2. Meanwhile, combine cornstarch, oyster sauce, sugar, sesame oil and soy sauce in cup; mix well. Set aside.
3. Place broccoli in medium bowl. Add 1 tablespoon vegetable oil and sprinkle with remaining 1/4 teaspoon salt; toss. Set aside.
4. To steam fish, place wire rack in wok. Add water to 1 inch below rack. (Water should not touch rack.) Cover wok; bring water to a boil over high heat. Drain fish and place on heat-proof plate. Arrange broccoli around fish. Place dish on rack. Cover and reduce heat to medium. Steam 8 to 10 minutes or until fish flakes easily when tested with fork. Carefully remove plate from wok; cover and keep warm.
5. Drain water from wok. Heat wok over high heat about 30 seconds or until dry and hot. Drizzle remaining 1 tablespoon vegetable oil into wok and heat 15 seconds. Add ginger and garlic; stir-fry 15 seconds. Add 1/2 of tomatoes. Stir-fry 1 minute; reduce heat to low. Cook 2 minutes or until tomatoes soften.
6. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Stir in remaining tomatoes and cook until heated through.
7. Spoon some of tomato sauce over fish. Serve with remaining sauce and lemon wedges.