Creative Cuisine Pangasius in Tomato Sauce, A Small and Beautiful Delicacy
1.
The pangasius is sliced into any size, or cut into chunks. Put egg white, salt, cooking wine, and black pepper to marinate for later use.
2.
Marinated pansa fish, coated with sweet potato starch.
3.
The oil in the pot is heated until blue smoke is emitted, and the pangasius is added.
4.
It is fried until the surface becomes hard, that is, it feels hard when pressed with chopsticks. Scoop out and set aside.
5.
Clean the pot with less oil, add green onions, ginger, and garlic.
6.
Tomato ketchup white vinegar,
7.
Mix well on low heat.
8.
Mix sweet potato starch + water evenly.
9.
Pour into the pot. Burn until thick.
10.
Pour it on the fish and it's done.