Tomato Fish

Name: Tomato Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece grass carp; 200g tomato; 20g starch; 3 cloves garlic; 10g ginger; 10g Cooking Wine; 3 pieces shallot; 1g White pepper; 3g salt

by Food Fun Vegetable House

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There is no place in the world that has the deepest friendship for tomatoes than Spain. The Tomato War is held on the last Wednesday of August every year for a week. Everyone came from all over the west, in addition to the joy of celebrating the harvest, there was also the joy of carnival. There is no more crazy passion for tomatoes than this.
For a foodie who loves to eat, where is the carnival, it is simply a waste of good things. In addition to their bright colors, tomatoes can cook a variety of delicious foods. The joy of hitting the face and body is not as good as the joy of putting it in the mouth and colliding with the taste buds. Customs are worthy of respect, and wasteful practices are not advocated (haha)

In addition to tomatoes, Spain brings the joy of carnival and spiritual joy. For the people of Guizhou, besides tomatoes, it is that altar of seasoning that makes people linger, and it is the highest-level treatment for taste buds. Because there is a saying in Guizhou: "Don't eat sour for three days, walk and beat Pianpian". The acid here is the sour sauce obtained by fermenting tomatoes. In Guizhou, tomatoes are not called tomatoes but spicy corners. The most important seasoning for the famous sour soup fish is the spicy corners. Of course, the spicy corners in the mouth of the people of Guizhou mainly refer to the wild spicy corners.

There is no weather, no geographical advantage, there is no way to want to eat sour soup fish. But it still doesn't affect the mood of a foodie in pursuit of delicious food. It also has a different taste with fresh tomatoes instead of sour soup sauce. The tomato sauce made from fresh tomatoes is sweet and sour, even bibimbap is a treat. "

Ingredients

1 piece Grass Carp
200g Tomato
20g Starch
3 cloves Garlic

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10g Ginger

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10g Cooking Wine

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3 pieces Shallot

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1g White Pepper
3g Salt

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Tomato Fish

1. Prepare the raw materials in advance and talk about it: It is best to make tomato fish to choose fish with fewer spines. Clean the fish in advance to remove the gills and internal organs, and cut into slices

2. Clean the tomatoes, cut a cross on the top with a knife and blanch in boiling water for 3-4 minutes. Talking: Cut a cross on the top of the tomatoes to help peel them (more labor and time)

3. After the skin of the tomatoes fall off and let cool, cut 3/4 of the tomatoes into small cubes to make tomato sauce, and cut the rest into slices for later use. Talk about: We divide the tomatoes into two parts and use one part for homemade tomato sauce (feel Safer than supermarkets, without any preservatives), part of it is reserved for soup

4. Pour a small amount of oil into the pot to heat up, add the diced tomatoes, stir-fry continuously, add salt to taste, wait until the tomatoes are completely fried and the sand becomes thick, then remove and set aside

5. Cut the green onion into sections, and cut the green onion leaves into flowers

6. Put the fish fillets in a bowl, add cooking wine, salt, white pepper, starch and marinate for 30 minutes

7. Pour oil in a pot and heat up, add ginger, garlic, and green onions to fragrant

8. Then add the sliced tomatoes and stir fry for a while and talk: the tomatoes here don’t need to be stir-fried out.

9. Then pour in an appropriate amount of water and bring to a boil, add white pepper and salt to taste and talk: If you think the homemade tomato sauce is too light, you can also add some bought tomato sauce or spicy sour sauce as appropriate, so that the taste will be more full

10. After the water boils, the bones and fish bones are cooked first

11. Remove the cooked fish heads and bones and put them in a bowl. After seasoning in the pot, add the fish fillets. Remove the cooked fish fillets and put them in the bowl. Finally, pour the soup into the bowl. Talking: The cooking time of fish head, fish bone and fish fillet is different, so it is necessary to treat it differently. First cook the fish head and fish bone. The fish fillet is easier to cook.