Perch in Red Soup

by Gluttonous

5.0 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

3

When it comes to "red soup", it is associated with the spicy "red oil" of Sichuan cuisine. Today's [Red Soup Sea Bass] can be said to have nothing to do with the spicy flavor.
This "Red Soup Sea Bass" is made with tomato juice. Because of its bright red color, it is called "Red Soup Sea Bass". The taste is mainly sour. You can eat fish as well as soup. Invigorate the spleen and appetite, greatly increase appetite.

Ingredients

1 piece Sea Bass
1 tbsp Oil

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6g Salt

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1 tbsp Cooking Wine

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1 tbsp Vinegar
1 piece Tomato
10g Chutney
Some Shallot

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Perch in Red Soup

1. Main ingredients: sea bass tomato chutney

2. Wash the sea bass. Backrest knife

3. Wash the tomatoes and beaten the juice with a food processor

4. Heat oil, add green onions and sauté until fragrant

5. Put in the sea bass

6. Prosperous fire, cooking wine, vinegar one after another

7. Add 1 tbsp chutney

8. Add tomato juice and some water

9. After boiling, cook for 10 minutes on medium and small fire

10. Add some salt to taste

11. Turn the fish over and cook for 3 minutes, then turn off the heat

12. Put the fish out of the pot and put it in a bowl

13. Then pour in the broth and serve after garnishing

Tips:
1. You can leave it without chutney.
2. More tomato juice is better.

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