Perch in Tomato Sauce and Tin Foil
by Yueyue Yushi
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Spread tin foil on a thick-bottomed pan, lay the shallots and ginger slices on top. After the sea bass is cleaned, put an appropriate amount of salt on both sides of the fish body and place it on the scallion and ginger.
2. Pour some cooking wine on the fish, and wrap the fish in tin foil. (It’s very tight if you don’t need it)
3. Cover, turn on the fire, adjust the firepower to the minimum fire on the outer ring, and burn for about 15 minutes.
4. Pour an appropriate amount of olive oil in a small pot, add minced onions and sauté until fragrant.
5. Pour the peeled and diced tomatoes into the pot and fry until the soup is reduced.
6. Add an appropriate amount of tomato paste and stir well.
7. Add salt and sugar to taste.
8. Pour the fried tomato sauce evenly on the fish.
Tips:You must use a thick-bottomed pan!
