Mandarin fish with tomato sauce

Overview

For New Year’s Eve dinner, there is fish every year, so it’s perfect to make a delicious, sweet and sour mandarin fish in tomato sauce!

Choose a big, plump mandarin fish! Remove the internal organs and scales and set aside.
Use a rhombus-shaped cutter to avoid cutting too deeply to prevent breakage during frying.
The concave shape looks good when blown up like this.
Place a large mesh curtain (colander) under the fish body, heat the oil and pour it evenly over the fish body with a spoon.
Fry until golden brown, take out and set aside.
Sweet, sour, salt and tomato sauce, set aside.
I added a little pickled pepper juice to the tomato sweet and sour sauce (I made it myself, the specific method is in my recipe), which is sour and slightly spicy, which can remove the fishy smell and improve the fragrance.
Stir constantly to cook evenly.
Add the colored peppercorns prepared in advance to increase the color and look festive (you don’t need to add it if you usually eat it, it can be simplified appropriately)
Thicken the prepared sauce and pour it evenly over the fish. Simply arrange it on the plate and decorate it, and it's ready to serve!