Sweet and sour fish
Overview
Flatfish, namely flatfish and high-eyed sole, is a general name for the bony fishes of the order Plaiceiformes, including fishes of the family Soleidae, Soleidae, Plaiceidae, Soleidae, and Glossulidae. The body of the fish is flat, and its eyes gradually move to one side of its head as it grows, lying flat on the seabed. The meat is delicious and rich in protein. It is one of the objects to be raised in Hong Kong. The high-eye plaice is small, flat and thin, and is often fried. The deep-fried side is a common dish in small restaurants in the island city. High-eye plaice is a cold-water economic fish with tender meat, delicious taste and few small spines. It is especially suitable for the elderly and children.
Tags
Ingredients
Steps
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Prepare the internal organs of the partial-mouthed fish, cut into strips from the front and back, and cut to the fish bones. Do not cut into sections, cut both sides.
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Use a larger container, pour half a small bowl of cooking wine, add shredded onion, ginger and a small spoonful of salt and marinate for a while to remove the smell.
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Heat oil in a pan, it is best to cover the fish. Dry the marinated fish with kitchen paper and put it in the hot oil pan.
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Place the fish in the pot over high heat to set, then reduce the heat to low and fry until cooked through. Don't turn it over randomly to avoid shaking the pot. Fry until the surface is dry and hard, take it out and put it on a plate. I feel a little bit explosive😄
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In a separate non-stick pan, pour a little oil.
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Add two spoons of tomato paste and one spoon of sugar and stir-fry over low heat
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Put a spoonful of white vinegar and a little water and boil until small bubbles form. Add a little salt and turn off the heat.
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Just pour the cooked sweet and sour sauce over the fish
