Tomato fish
Overview
A dish suitable for all ages, the fresh and tender Longli fish, coupled with delicious tomato juice, is delicious! There are no fish bones in the Longli fish, so you don’t have to worry about children getting stuck in their throats. The rice with the soup is also great!
Tags
Ingredients
Steps
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Remove the roots of the enoki mushrooms, break them into pieces and clean them.
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Defrost the longli fish and cut it into slightly thicker fillets with a slanted blade.
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Add a spoonful of cooking wine, a little pepper, a little salt, and half an egg white to the fish fillets, mix well, and marinate for fifteen minutes.
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Cut the tomatoes with a cross-cut knife and blanch them in boiling water for ten minutes (or cook them directly in the pot) to facilitate peeling.
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Peel the tomatoes and chop into small pieces and set aside.
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Chop some green onions and minced garlic.
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Heat the oil in a pan and stir-fry the minced onion and garlic until fragrant.
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Add tomatoes and stir-fry to release juice.
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You can have another spoonful of tomato sauce.
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Add appropriate amount of water and bring to boil.
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Add a spoonful of oyster sauce, a pinch of pepper, and a spoonful of salt to taste.
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Pour in the prepared enoki mushrooms.
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When the enoki mushrooms are cooked, remove them with a slotted spoon and put them on a plate.
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Add the fish fillets one by one over low heat and cook over high heat for 20 seconds.
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Remove the fish fillets, pour in the soup, and sprinkle with chopped green onion.
