Name: Golden Plaice Steak with Tomato Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 230g Golden plaice; 20g Egg white; 2g parsley; Some water; Some oil; Some salt; Some White pepper; Some Cooking Wine; 10g ginger; Some Sugar; Some White vinegar; Some Tomato sauce; 100g Fried flour

Golden Plaice Steak with Tomato Sauce

by Shangshizhiwen

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The golden plaice is named after its golden fins. It is rich in protein, multiple vitamins and various trace elements required by the human body, and the fat content is low. Lecithin is also very rich, which can prevent brain function decline, delay aging, prevent diabetes, and prevent cataracts.

Considering that the non-stick performance of the pot at home is not very good, and the fried fish is easy to break, this time I used it to make the golden plaice steak with tomato sauce.

With this method of frying first and then coating it in sauce, there is no trouble of fragile fish. The key is that it tastes better!

The fried golden plaice fillet is crispy on the outside and tender on the inside. It is particularly delicious; the golden shell is wrapped in snow-white fish, and the outside is covered with a red sweet and sour coat. It is really beautiful and delicious, very dripping Young, beautiful and talented~~

In the current world, salted fish must work hard, and we must also be young, beautiful and talented fish~~"

Golden Plaice Steak with Tomato Sauce

1. Scrape the plaice fish scales, remove the internal organs and black film, wash and wipe dry.

2. Deboning the fish, leaving only the meat, cut into slices.

3. Divide the ginger into two portions, one portion peeled and shredded, and the other portion shredded directly.

4. Add appropriate amount of salt, white pepper, cooking wine, unpeeled shredded ginger, and egg white to the fish fillets. Grab and mix well. Marinate for 30 minutes.

5. Use sugar, white vinegar, tomato sauce, add appropriate amount of water, and mix thoroughly to form tomato sauce.

6. Use about 60g of fried powder, add appropriate amount of water and mix thoroughly to form a fried paste; then prepare about 40g of dry powder.

7. Pick out the marinated fish fillets and discard the ginger shreds, leaving only the fish fillets.

8. Put an appropriate amount of oil in the fryer and heat it to about 70% heat; take a slice of fish and dip it in dry frying powder.

9. Dip it in the deep-fried paste.

10. Put it in a frying pan and fry until golden brown and remove. Repeat steps 8-10 until all the fish fillets are fried.

11. Put a little oil in the wok, add the peeled ginger after heating, stir-fry slightly, add the tomato sauce, and stir well.

12. Pour in the fried fish fillets, stir-fry them evenly, serve them out, and add parsley to garnish.

Tips:
1. Adjust the ratio of tomato juice according to your own taste. Do not add too much water, just slightly thicker.
2. Fish fillets are easy to cook, pay attention to the time when frying, and don't overfry.