Tomato fillet

Overview

I tried the tomato fish fillet for the first time. I have never done it before. I almost moved our Liaoning version of the Guobao Pork making method to the fish, but the frying time was shortened because the fish is easier to cook. But the texture when it comes out of the pan is crispy on the outside and tender on the inside, so fragrant that it fills your mouth. I don’t want to take pictures anymore and just want to eat it right away. This is the frustration of food photographers, but it doesn’t matter. You don’t have to take pictures when you wait for the New Year’s Eve banquet. You can enjoy the delicious taste of it right out of the pot with your parents. Bright yellow fried fish segments are wrapped in bright red tomato sauce, sprinkled with some eye-catching sesame seeds, and garnished with fruits and vegetables. It will definitely complement your New Year’s Eve dinner table~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• beginning of autumn
• dinner
• cooking wine
• cucumber
• grass carp meat
• oil
• onions
• orange
• starch
• white sugar
• white vinegar
• salt
• tomato sauce
• water
• white pepper

Ingredients

Steps

1. 1 After cleaning the fish, take only two whole pieces of fish.

   

2. 2 Remove fish skin.

   

3. 3 Cut off the dark red fish spine and the thorny parts.

   

4. 4 Cut the remaining boneless part of the fish into strips.

   

5. 5 Add salt, white pepper, and cooking wine, mix well, and let stand for 10 minutes.

   

6. 6 Cut the oranges and cucumbers and arrange on a plate for decoration.

   

7. 7 Wash the onions and cut into small cubes.

   

8. 8 Mix 2 tablespoons of tomato sauce, 2 tablespoons of sugar, 1 tablespoon of white vinegar, 6 tablespoons of water, and 5 grams of starch into a juice.

   

9. 9 Put 110 grams of starch in the basin, add an appropriate amount of cold water in several times, and stir until it feels like a lump when picked up, but it quickly flows downwards after being picked up.

   

10. 10 Add 1/2 spoon of oil and mix well.

    

11. 11 Add the fish fillets and mix well.

    

12. 12 Pour an appropriate amount of oil into the pot over medium heat. When the oil temperature rises to the point where dense bubbles appear when an onion is placed in it, add about one-third of the fish fillet one by one, fry until it is set, and then take it out. Then fry the remaining fish fillets in two batches.

    

13. 13 After the oil temperature rises, add all the fish fillets that have been fried once and fry for about 20 seconds until the color becomes darker.

    

14. 14 Remove the fish fillet and remove excess oil.

    

15. 15 Add an appropriate amount of oil to the wok. When the oil temperature rises, turn to low heat, add onions, stir-fry until fragrant, then add tomato juice, stir-fry evenly, then add 2 tablespoons of tomato sauce, stir-fry evenly.

    

16. 16 Add the fish fillet, a little white vinegar, stir-fry evenly, sprinkle with sesame seeds, remove and serve on a plate.