1. After the fish is washed, put some salt on the sides and belly of the fish and marinate for 10 minutes.
2. Drain the marinated fish, put some shallots and ginger on the belly, and pat dry cornstarch on both sides of the fish. Pour oil in the pan, heat it up, fry both sides of the fish until golden, scoop it up and set aside.
3. Cross the bottom of the tomatoes, boil them in water for 1-2 minutes, pick up when you see the edges of the skin curls, peel them and cut them into cubes.
4. After the oil is heated, put the diced tomatoes into the stir-fry, add salt, sugar and white vinegar, while frying, crush the diced tomatoes with a spatula. Then add water and turn to medium heat to bring the tomato soup to a boil. After thickening, put the fried fish Into the stew and delicious.
5. After the fish was put on the plate, sprinkle with chopped green onions for decoration (I forgot to buy green onions and put bean sprout leaves instead).
