Tomato Sauce Fish

Name: Tomato Sauce Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 750g Mackerel Mackerel; 350g tomato; 200g Sugar; 50ml Rice wine; Some Sichuan pepper; Some ginger

by Dietitian radish

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Mackerel mackerel is delicious, but has a strong fishy smell. When combined with tomato sauce, it not only removes the fishy smell, but also promotes the absorption of protein. Due to the high pressure treatment, fish bones can also be eaten, increasing calcium intake.

Ingredients

Tomato Sauce Fish

1. Wash the tomatoes first and put a cross knife on them. Then soak in boiling water, then soak in cold water to facilitate peeling.

2. Beat the processed tomatoes into juice for later use.

3. Put the taiba fish on a flower knife, heat the pan and pour in the oil. When the oil is particularly hot, add the processed mackerel.

4. Fry until golden brown, then fry to the other side

5. When both sides are fried to golden brown, add rice wine. Keep the lid on for five minutes.

6. Put it in a pressure cooker, pour tomato juice, add ginger, sugar chili, and press in a pressure cooker for 40 minutes.

7. After forty minutes, put the fish in the pot to collect the juice!

Tips:
Fry it to remove the fishy smell, and use a little rice wine to remove the fishy smell again. Considering that the tomato sauce on the outside will have preservatives, we switch to tomato juice. Because tomato juice has not been concentrated, it has a large water content, so we will do a juice harvesting treatment at the end. You can also use tomato sauce directly.