Herring in Tomato Sauce

Name: Herring in Tomato Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g herring; 100g Scallions; 30g Sliced ginger; 200g ketchup; 20g Seafood soy sauce; 75g Cooking oil; 20g Caster sugar; 10g Cooking Wine; Some salt; Some Plain Water

by Hua Qing Rouyi

5.0 (1)

Favorite

78

Difficulty

Easy

Time

30m

Serving

3

It is estimated that people born in the 70s and 80s will have the memory of eating canned fish as a child, especially herring in tomato sauce. Use a spoon to crush the fish and mix it with the soup, and mix it in porridge or rice, full of it. It's so fragrant to eat a big bite!

Herring in Tomato Sauce

1. Remove the internal organs and gills of the herring and clean them;

2. Cut off the washed herring, place it on kitchen paper, and absorb the water on the surface of the fish;

3. Put edible oil in the pot, and fry the fish, green onion and ginger slices in the pot;

4. When the surface of the fish is golden yellow, take it out and place it in a bowl to control the oil;

5. After the fish is fried, pour out the remaining oil in the pot, add tomato sauce, seafood soy sauce, cooking wine, salt and water;

6. Boil the soup on low heat until it is even;

7. Put the fish and the boiled broth into a pressure cooker and simmer until cooked;

8. It can be eaten after letting cool.

Tips:
1. When frying fish, a lot of oil is used, so before making the soup, be sure to pour out the remaining ingredients to prevent the finished product from being too greasy;
2. Use a pressure cooker to stew, which saves time and can make the fish bones completely soft. If there is no pressure cooker, you can use a wok to stew, but it will take longer;
3. The braised herring should not be eaten immediately. It is best to let it taste in the pot for 4-5 hours.