Tomato grilled fish

Overview

It is the custom of our Lahu people not to use any knife on the first day of the Lunar New Year, which means that all the food for the first day of the Lunar New Year must be prepared on New Year's Eve. It is a custom in our country that every family should eat fish on the 30th of the year, and the Lahu people are no exception. This fish must be eaten from New Year's Eve to the first day of the Lunar New Year to be called surplus every year. Since this fish needs to be eaten for two years, steamed or boiled sticky fish is not suitable. Most people will choose to grill the fish. After frying and then grilling the fish, the cooking sauce will slowly soak into the fish, so it will be more delicious the next day. I have a lot of daughters, and my mother has been cooking this sweet and sour tomato fish since she was a child. In addition to the sweet and sour taste of tomatoes, it also has the spiciness and fragrance of small red peppers. After the fish is eaten, the rice with the sauce is also delicious.

Tags

• hot dishes
• home cooking
• dried chili pepper
• edible oil
• garlic
• msg
• onions
• tilapia
• tomato
• water starch
• white sugar
• ginger
• salt
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 After cleaning the tilapia, cut it twice or three times on the back, rub it with salt and minced ginger and marinate it for half an hour.

   

2. 2 Peel the tomatoes, wash and cut into small cubes. Set aside.

   

3. 3 Cut onion into sections, slice ginger and garlic, and cut pepper into sections and set aside. Cut green onion leaves into slices.

   

4. 4 Heat the wok, pour in cooking oil and heat, add the marinated fish and fry both sides till brown.

   

5. 5 After the fish is fried, take it out, leave a little oil at the bottom of the pot, add dried chili pepper, onion, ginger and garlic and stir-fry until fragrant.

   

6. 6 Add the tomatoes and stir-fry slowly over low heat until the tomatoes soften and release their juices.

   

7. 7 Add salt, soy sauce and a little sugar.

   

8. 8 Add the fried fish, add a spoonful of cooking wine, and simmer over low heat for a few minutes. If your tomatoes don't produce much juice, add a small amount of water.

   

9. 9 Remove the fish to a plate, leaving the tomato juice in the pan. Add red pepper and MSG to taste, and water starch to thicken.

   

10. 10 Pour the thickened tomato sauce over the fish and sprinkle with chopped green onion.