Tomato Fish

Name: Tomato Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Black fish; 2 pcs tomato; 150g ketchup; a little salt; Some Sugar; Some Cooking Wine; 1 piece Egg white; Some ginger; 1 tsp Corn flour; Some White sesame; 1 parsley

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Tomatoes are rich in nutrients, rich in vitamin A, which can promote bone calcification. Snakehead fish has less fat content and higher calcium content than other fishes. It contains a variety of vitamins and inorganic salts. It is rich in nutrients and has delicious meat. It is called "treasure", and the protein in black fish is easily digested and absorbed by the human body. The tomato and black fish are cooked together. The fish is dipped in the sweet and sour tomato soup. It is appetizing and nutritious. It is delicious and not on fire. It is really amazing to eat with rice. "

Tomato Fish

1. After buying the black fish, wash it and remove the head and tail.

2. Use a razor blade to form thin fish fillets.

3. Marinate the fish fillets with cooking wine, a little salt, an egg white and some cornstarch for 15 minutes.

4. Wash 2 tomatoes and cut into small pieces.

5. Pour an appropriate amount of oil in the pan, saute the ginger, fry the fish head, fish tail and fish bones in the oil, and then serve.

6. Pour a little more oil in the pan, and stir-fry the tomatoes until sandy.

7. Add the right amount of water to boil, and then add the tomato sauce.

8. Put the fried fish head and fish tail and fish bones into the soup and bring to a boil, then turn to medium heat.

9. Cook until the soup is thick, then add the marinated fish and cook together.

10. Wait for the added fish to change color, sprinkle with white sesame seeds and then sprinkle with coriander to turn off the heat.

11. Sweet and sour, appetizing and nutritious tomato fish, the meat is plump and tender.

Tips:
1. The fish must be marinated in advance to make it tender and smooth.
2. The fish bones and heads should be cooked first, until the soup is thick, the fish should be put in at the end, and the fish can be turned off when the color changes.