Tomato fish

Here are all the ingredients used

Wash and chop onions, ginger, garlic and coriander and set aside

Wash and cut onions and set aside

Wash baby cabbage and set aside

Wash and slice the snakeheaded fish (I cut it directly when I bought it at the market). Put the fish head and fish bones in a bowl. Put the fish fillet in a bowl. Add salt, chicken essence, soy sauce, old wine, and starch, mix well, and set aside

Peel and cut the tomatoes into pieces, put them into a juicer and shake with an ice cream head to make a puree

Pour appropriate amount of oil into the pot

When the oil is hot, add ginger, garlic, and pepper and stir-fry until fragrant

Add onions and stir-fry

Pour in tomato puree and juice and stir-fry, add some salt and chicken essence and stir-fry until red oil comes out

Add appropriate amount of water

After the water boils, add the baby cabbage and cook

Take out the cooked baby cabbage and put it in the bottom of the bowl

Add the fish head and fish bones to the pot and cook for 5-8 minutes

Finally add the fish fillets and cook for about two minutes

The fish meat is ready to be fished out when it turns white

Put a poke of Sichuan peppercorns in the middle of the bowl

Heat the oil in a pan and pour the Sichuan peppercorns on top (this step is to make the fish more fragrant, you can omit it if you don’t like Sichuan peppercorns)

Finally sprinkle with fried sesame seeds, coriander and chopped green onion

The appetizing tomato fish is ready

Fish soup can be soaked in rice, it goes very well with rice

Our little foodie ate a big bowl

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