Aimu’s Northeastern Tomato Fish

Overview

Fish is a food rich in eggs, and its nutritional value is high, so everyone knows that you should eat fish regularly. Especially sea fish. In most places in the Northeast that are not close to the sea, there is not much fresh sea fish to eat. The plump carp from Songhua Lake in our hometown have become our first choice. Braised in soy sauce, steamed glutinous rice, and the Qingcen live fish that also increased the value of Artemisia rakeii... I really had enough, and I was tired of it. Every time I cook fish dishes, I don’t take it very seriously anymore. The fish with sauce on the second day of the Lunar New Year made everyone laugh non-stop. Some said it was not crispy and some said the sauce was insufficient. I made some more juice and poured it on top. They are all homemade, and they make jokes while eating, making everyone laugh non-stop. One day, I made a grilled fish, and my child made some sushi rolls. I took a risk and made this tomato-based fish stew and didn’t expect the fire. The thick tomato sauce coated the soft and fragrant fish fillet, which was neither salty nor bland. Everyone bit into it and ate the two full soup bowls. Just stick to the tomato trick, okay? Even the fish meat on the fish head and backbone is washed clean. Recommended, highly recommended!

Tags

• hot dishes
• northeastern cuisine
• carp
• chicken essence
• cooking wine
• fresh ginger
• onion
• thirteen incense
• tomato sauce
• garlic
• salt
• tomatoes
• white pepper

Ingredients

Steps

1. 1 Clean the carp and dry the surface. Cut off the fish head and split it into two pieces. Split the fish into two bone-in halves along the spine, cut off the fish meat with a sharp blade, and cut the fish diagonally into multiple small fish fillets. Put the remaining fish bones and fish heads together, put the fish meat in another pot, marinate with ginger slices, garlic slices, onion, white pepper, salt, chicken essence, cooking wine, etc. for at least 30 minutes.

   

2. 2 Cut tomatoes into small pieces and set aside

   

3. 3 Add a few slices of chives, garlic and ginger to the wok, add the tomatoes and stir-fry until they become like sauce, then add half a bottle of tomato sauce and continue to stir-fry for about two minutes.

   

4. 4 Add the fish heads and bones to the wok and continue frying for a few minutes, then pour into a small pot (preferably a casserole). Add fresh soup or boiled water.

   

5. 5 After simmering for twenty minutes, add the marinated fish fillets and continue simmering over low heat for 10 minutes.