Kim Chang Fish in Tomato Sauce

Name: Kim Chang Fish in Tomato Sauce
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Jin Changyu; 5g ginger; 10g garlic; 15ml Chopped pepper; 30ml ketchup; 3g salt; 5ml Cooking Wine; a little corn starch; a little Green onion

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

There are fish for at least three dinners a week, and steamed fish is the most common. I personally think that I make this Jin Changyu in tomato sauce to please children the most, it is sweet and sour. I put 1 teaspoon of chopped pepper, a little bit spicy, can remove fishy and fresh, and make the fish taste richer. Besides, Jinchangyu is fried to make the skin crispy and delicious, and then cooked in the sauce. Treating Jinchangyu so favorably, Jinchangyu is presented beautifully on the table.
It is said that Jinchang fish can become smart by eating more, because it is rich in protein and many other nutrients, and has the effects of nourishing qi, nourishing blood, softening muscles and strengthening bones. It has a certain effect on the treatment of indigestion, spleen deficiency, diarrhea, anemia, and musculoskeletal disease. It is also a high-protein, low-fat fish. Adolescents and children eat more of this fish to help growth and development and improve intelligence.

Ingredients

1 piece Jin Changyu
5g Ginger
10g Garlic
15ml Chopped Pepper
30ml Ketchup
3g Salt
5ml Cooking Wine
a little Corn Starch
a little Green Onion

Kim Chang Fish in Tomato Sauce

1. Preparation materials: Jinchang fish cut open its belly, remove the internal organs and gills, clean it, and marinate it with salt and cooking wine for a while. Mix the chopped pepper, tomato juice and water starch to make tomato sauce, mince ginger and garlic

2. Put oil in the pan and fry the fish over medium and small fire

3. Fry the fish slowly with a low fire until golden on both sides, and serve after the fish is fried

4. Use the remaining oil in the pot to saute the ginger and garlic

5. Pour the tomato sauce and boil

6. Add the fried fish, turn it over on both sides to absorb the tomato sauce

7. Sprinkle diced green onion after serving

Tips:
1 Fry the fish over a medium-to-low heat, and then turn it over after a while. This will ensure that the fish has good skin.
2 I use this ketchup with just the right sweetness and sourness. If the ketchup is more sour, you can neutralize it with a little sugar.