Basa Fish Steak with Tomato Sauce

Name: Basa Fish Steak with Tomato Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 4oo grams Pangasius; 2 pcs egg; 1 piece lemon; Some ketchup; 150g Bread crumbs; 15o g corn starch; Some Cooking Wine

by Xiaohe Chef

4.7 (1)

Favorite

3

Difficulty

Normal

Time

30m

Serving

2

Pangasius fillet is boneless and stabless, which is very suitable for children who don't spit thorns when eating fish. "

Ingredients

4oo grams Pangasius
2 pcs Egg

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1 piece Lemon
Some Ketchup
150g Bread Crumbs
15o g Corn Starch
Some Cooking Wine

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Basa Fish Steak with Tomato Sauce

1. Vietnamese pangasius

2. Cut into small pieces and add cooking wine, soak in lemon juice for 5 minutes

3. Squeeze dry after being submerged

4. Bread crumbs, cornstarch, two eggs

5. 1. Dip the fish pieces evenly with starch, 2. Dip the egg mixture, and 3, Dip the bread crumbs, and dip them all at once.

6. Pour soy oil over fire

7. Turn the oil temperature to a low fire at 70 degrees and place a piece to observe it. It can stabilize the shape. The light color indicates that the oil temperature is just right. Enlarge the fire and put the fish in turn. After setting the shape, turn to a low fire to prevent the color from darkening and the fish is not cooked.

8. Fry them and place them on absorbent paper.

9. Outside Jiao Lin Nian,

Tips:
Because it is eaten with ketchup sauce, try to keep the original flavor of the fish, add cooking wine to submerge it, and lemon can deepen the umami flavor of the fish.