Tomato fillet

Overview

How to cook Tomato fillet at home

Mix the blackened fish fillets with cooking wine, salt, egg white and starch and marinate for 15 minutes.
Blanch tomatoes in hot water, peel and cut into large pieces. Cut green onions into sections.
Put oil in the pot, add the fish fillets and stir-fry gently until white, then remove and set aside.
Add oil to the pot again, add scallions and stir-fry until fragrant, then add tomatoes and stir-fry until red soup comes out.
Put cooking wine, clear soup or water, salt and chicken essence into the pot and bring to a boil.
After the water boils, add the fish fillets and continue cooking for about ten minutes. Add a little water starch to thicken the sauce before serving.
Place the prepared fish fillets on a plate and sprinkle with some chopped chives or coriander according to preference. Finally drizzle some cooked oil over the fish fillets.