Squirrel Pangasius

Overview

Generally, grass carp is used to make squirrel fish. The pangasius fish I used this time has no thorns. It is suitable for all ages and is easy to eat. It is crunchy in the mouth and tender on the inside. It has a bit of sour and sweet taste from tomato sauce, which is very refreshing.

Tags

• hot dishes
• home cooking
• corn flour
• pangasius
• ketchup

Ingredients

Steps

1. 1 First cut the basa fish pieces into small pieces with a knife.

2. 2 Squeeze in lemon juice to remove the fishy smell, add salt and cooking wine to taste.

3. 3 Put cornstarch (can also be sweet potato starch) into a plastic bag and put the fish pieces in it. Pick up the bag and shake it a few times to coat every shredded fish with starch. This will prevent it from sticking to your hands and prevent starch from flying everywhere.

4. 4 The fish pieces wrapped in starch are in such a loose state!

5. 5 After the oil is 50% hot, add the fish pieces. Remember to put the fish skin side up. Let the fish meat enter the oil pan first to shape, which will make the fish shreds looser.

6. 6 Flip and fry again until golden brown in color. If you like the caramel aroma, you can fry it more times. The fish will be cooked easily!

7. 7 Take out the pot and prepare the sauce. The fish pieces you have now can also be eaten! I secretly ate a piece! Crunchy and so fragrant!

8. 8 Put a little oil, pour in 50 grams of tomato sauce, add a little water, and when the tomato sauce is thickened, pour it onto the fish on the plate.

9. 9 After serving, sprinkle some white sesame seeds for a nice look! It's crispy in the mouth and tender on the inside, with a bit of sour and sweet tomato sauce, which is very refreshing.