Grape fish with tomato sauce

Overview

On a hot summer day, a refreshing and delicious dish is essential. The sweet and sour taste is naturally very good. The crispy outside and tender inside combined with the sweet and sour sauce make it full of color, flavor and aroma. It’s a great home-cooked treat. I am a loyal food lover and often come to Gourmet World to learn from it, whether it is Chinese pastries or Western pastries. Or Korean sushi or bibimbap. . . . . I often cook many different dishes, some learned, some homemade, and some cobbled together. Enriching my foodie career. This is the first time a foodie has posted a recipe. I have learned my experience here for several years, so I am really embarrassed~~ I hope my recipe will bring some help to the foodies.

Tags

• hot dishes
• local cuisine
• chicken essence
• cooking wine
• edible oil
• garlic
• guizhou fish
• heinz ketchup
• onions

Ingredients

Steps

1. 1 First, cut off the fish meat on both sides of the fish body. Hold the knife close to the fish bones and slice from the tail to the head. Try to make the slices as large as possible to keep the fish meat intact.

   

2. 2 Then shape the filleted fish and cut off the excess corners to resemble a bunch of grapes.

   

3. 3 Next, when cutting the fish, you need to remove the grapes one by one. Start from one side of the fish and cut diagonally. The skin cannot be cut off.

   

4. 4 Make cuts every 1.5 to 2 centimeters, and be sure not to cut off the fish skin! Then continue cutting in the same way in the opposite direction.

   

5. 5 As shown in the picture, the cut fish pieces look like grapes and are connected to the fish skin.

   

6. 6 Add a little cooking wine and salt to the cut fish, then add some ginger slices and the egg white of one egg (only egg white), mix well and marinate for about 10 minutes.

   

7. 7 Put the fish meat into the prepared bread crumbs, and evenly coat the fish meat with a layer of bread crumbs, including the gaps between the fish meat, so that the shape and taste of the finished product will be better.

   

8. 8 Heat the oil in a pan, then lift the wrapped fish upside down and shake it gently to separate each piece of fish meat.

   

9. 9 Heat the oil to about 80 degrees, put the fish meat side down and the skin side up into the oil pan and fry slowly over low heat.

   

10. 10 Flip the fish over in about two minutes and fry until golden brown. Take it out of the pan and put it on a plate. Be careful when fishing. The fish is very tender and can break easily.

    

11. 11 Next, start frying the sauce. Heat the oil pan, add onions, ginger and garlic and stir-fry until fragrant. After sauteing until fragrant, use a slotted spoon to remove the onion, ginger and garlic.

    

12. 12 Prepare tomato sauce.

    

13. 13 Put an appropriate amount of tomato paste into the oil pan and stir-fry until fragrant. Fill a small bowl with half a bowl of water, add two spoons of starch and an appropriate amount of salt, chicken essence and white sugar, mix well and pour it into the oil pan. Bring to a boil and then turn off the heat.

    

14. 14 Pour the fried tomato juice over the fried fish and garnish with a little green leaves.

    

15. 15 Sprinkle some ripe sesame seeds on the surface, and our Grape Fish with Tomato Sauce is ready. Doesn’t it look like two bunches of cute grapes?