Grilled Fish Fillet with Tomato and Mushroom
1.
Wash the purchased herrings and drain them on kitchen paper, cut them into pieces of appropriate size, marinate them with green onion, ginger, garlic powder and cooking wine for 10 minutes, then add cornstarch and pinch, so that each piece of fish is evenly coated. Layer starch, spare
2.
Peel and cut tomatoes, wash and slice mushrooms, cut onions into strips, and chop garlic into puree (or small pieces)
3.
Fry or deep-fry the fish dipped in starch in a hot oil pan until golden on both sides
4.
Leave some bottom oil in the pan, add the shredded onion and garlic and stir fry until the onion softens and the aroma comes out of the pan; pour in the cut tomatoes and mushrooms, and stir-fry until the tomatoes come out of the water and the mushrooms are soft, then transfer to the pan Pour the right amount of tomato sauce and a small amount of stock (no water is fine), stir-fry and simmer for a while to boil
5.
Pour in the fried fish pieces and stir well, adjust the flavor with salt, sugar, and white pepper. Continue to simmer for a while on medium and low heat until the fish is fully cooked, about 3-5 minutes. During this period, use the spatula to loosen slightly to avoid the fish pieces. Sticky bottom. (You can sprinkle some chopped green onions or green pepper rings to decorate as you like)
