Fish fillet with tomato sauce

Overview

I bought the smallest silver carp, weighing more than 3 kilograms, and it took me four ways to finish it. Silver carp has more fish bones, so you should buy a bigger one, but if you buy a big one, it will be too big for one person to eat. I ate several meals of fish, but the taste was different. Fish steaks are fish bones with fish meat. They are not large in quantity and do not have many spines. They are very convenient to eat. Everyone has different opinions on the ratio of sweet and sour. This time I made it according to the ratio of tomato sauce: sugar: vinegar of 2:1:1. Maybe it’s because I don’t like sweet food in the first place, so it feels a little on the sweet side. Everyone can adjust the relevant proportions to their own taste.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chicken essence
• cooking wine
• garlic
• onions
• silver carp steak
• starch
• sugar
• white vinegar
• ginger
• salt
• tomato sauce
• white pepper

Ingredients

Steps

1. 1 Wash and drain the fish fillet, add appropriate amount of salt and stir for a minute or two, then rinse with water repeatedly. (The fish fillets processed in this way are firmer, less brittle, and transparent, which is an important step in making boiled fish, pickled fish, etc.)

   

2. 2 Add white pepper, cooking wine and salt to the drained fish fillets, mix well and marinate for 10 minutes to add flavor, then add an appropriate amount of water starch for sizing. (You can also add an egg, which has the same effect as starch to make the fish smooth and tender.)

   

3. 3 Mix two spoons of cooking wine, two spoons of tomato sauce, one spoon of sugar, one spoon of white vinegar, and an appropriate amount of water to make a sweet and sour sauce. Slice the green onions and finely chop the ginger and garlic.

   

4. 4 Heat a pan with cold oil. When the oil is hot, fry the fish fillets over medium-low heat until golden brown on both sides. Set aside.

   

5. 5 Leave a small amount of base oil in the pot. When the oil is hot, add the onion, ginger, and garlic and stir-fry over low heat until fragrant. Add the sweet and sour sauce and stir-fry until the sweet and sour sauce boils and begins to thicken and turn red.

   

6. 6 Add the fish fillet, stir well, add appropriate amount of salt and bring to the pot.