Sea Bass in Tomato Sauce

Name: Sea Bass in Tomato Sauce
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g sea bass; 200ml oil; 20g Sugar; 3g salt; 2 tbsp Water starch; 10ml Highly Liquor; 150g Flour; 5 tbsp ketchup; 20ml Soy sauce; 10g Pine nuts; 2 tbsp Corn flour

by Xianger Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Fish must be indispensable on the New Year’s Eve dinner table and New Year’s dinner. As the saying goes, "no fish can't make a table", Yu is the same as fish, which symbolizes that the life is prosperous, and there is more than (fish) every year, and it also embodies people's good hopes for the coming year.
This sea bass is said to be wild. When you buy it, it’s alive and kicking. According to the usual cooking method, it’s definitely the best choice for steaming. Fish is almost the same, sweet and sour, very delicious. Nutrition is also quite rich.

Sea Bass in Tomato Sauce

1. Wash sea bass

2. Cut off the head and tail of the sea bass, and use the saury body to move along the spine to remove the spine

3. Cut the fish body horizontally and vertically into a flower knife

4. Put the fish head and fish tail into a bowl, add salt, high white wine and cornstarch, gently grab and marinate for half an hour

5. Then pat the fish evenly with flour

6. Put the fish in a hot pan with the fish skin facing down

7. Deep-fried until slightly yellow and picked up

8. Put the fish in again, the temperature of the oil has also risen, push the fish to the side, use a spoon to pour the hot oil on the fish until it is golden brown, then pick it up

9. Then fry the fish head and tail until golden and crispy, pick them up, put them in a basin, and arrange the fish shape

10. Prepare pine nuts

11. Stir-fry the pine nuts in a hot pot with a low heat and set aside

12. Pour a small bowl of water into the pot and add the tomato sauce

13. Add the light soy sauce to a boil

14. Add sugar to try to adjust the sweet and sour taste

15. Thicken starch with water and turn off the heat

16. Pour the broth on the fish and sprinkle with pine nuts.

Tips:
1. When frying pine nuts, be sure to use a low heat, and constantly stir fry to avoid burnt;
2. The taste of tomato sauce can be adjusted while burning, until it is adjusted to the taste you like;
3. When frying, the heat should be controlled. If the oil temperature is too high, turn to a low heat to ensure that the fish will be crispy and not burnt.