Tomato Fish Fillet

Name: Tomato Fish Fillet
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Long Li Fish Fillet; 2 pcs tomato; 30g ketchup; Some Cooking Wine; Some starch; Some Vegetable oil; 1 teaspoon salt; 1 teaspoon Sugar

by Milk tea ink ink

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I often make tomato fish at home. It is sour and sweet, and it can taste another flavor of fish. I usually use grass carp to make more. In the past two years, I can often buy Longli fish in supermarkets and find that this fish is delicious. With less thorns and more meat, the taste is smooth and there is almost no fishy smell. It is very suitable for tomato fish. Later, my family only uses this fish to make it. You can try it if you have time.

Ingredients

300g Long Li Fish Fillet
2 pcs Tomato
30g Ketchup
Some Cooking Wine
Some Starch
Some Vegetable Oil
1 teaspoon Salt
1 teaspoon Sugar

Tomato Fish Fillet

1. After thawing the longli fish, cut into slices.

2. Add salt, starch and cooking wine and mix well, then add a small amount of edible oil, mix well, and marinate for 10 minutes.

3. The tomatoes are crossed.

4. Put it in boiling water and scald it.

5. Tear off the skin of the tomato along the knife edge.

6. Cut into small pieces.

7. Put the oil in the wok, add the tomatoes when the oil is hot, and stir-fry until it becomes soft and out of water.

8. In the process of frying, use a spatula to slightly crush the tomatoes. (Don’t be too broken)

9. Add tomato sauce and mix well. (Not tomato sauce)

10. Pour into a small glass of water.

11. Add salt and sugar.

12. Put in the marinated longli fish, simmer for about 3 minutes on medium heat, and the soup will thicken before being out of the pot.

Tips:
Since the meat of Longli fish is very tender, it can be cooked in a few minutes in the pot, so first fry the tomatoes before putting it. If you use other freshly killed fish, it is best to fry them in oil first Once, put it out and wait for the tomatoes to fry before boiling them in the pot.