Tomato Pansa

Name: Tomato Pansa
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pangasius; 1 piece tomato; 2 tablespoons ketchup; 1 tablespoon olive oil; 1 teaspoon salt; 1 tablespoon starch; 1 teaspoon Black pepper; 2 tablets Sliced ginger; 20ml Water starch

by Glutinous rice and peach sauce

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Pangasius fillet has no bones and is very convenient to eat. It is also very cost-effective. It is very suitable for babies who do not spit thorns, and of course they also include big "babies"~
The recipe for this dish is also quite simple, no need for extra seasoning, just salt can reflect the umami taste of the whole dish, but its nutritional value is very high, everyone should try it~

Ingredients

200g Pangasius
1 piece Tomato
2 tablespoons Ketchup
1 tablespoon Olive Oil
1 teaspoon Salt
1 tablespoon Starch
1 teaspoon Black Pepper
2 tablets Sliced Ginger
20ml Water Starch

Tomato Pansa

1. After thawing the pangasius, wipe off the moisture with a kitchen paper towel, cut into convenient size, add olive oil, black pepper, salt and ginger and marinate for 10 minutes

2. Make a cross on the top of the tomato and blanch it in boiling water to peel off the skin

3. Peeled tomatoes, cut into small pieces and set aside

4. The marinated pansa fish meat is blanched in boiling water and taken out for later use

5. Heat oil in a pan, pour in the cut tomatoes, fry them while pressing, and fry the tomatoes out of the juice

6. After the tomatoes are juiced, add 2 tablespoons of tomato sauce and continue to stir fry quickly

7. Add appropriate amount of water

8. After boiling, pour in the cooked pansa fish and cook for about 2-3 minutes

9. Pour in water starch, boil over high heat, collect the juice and thicken, add appropriate amount of salt and black pepper to taste and it can be out of the pot