Seabass with fruity sauce

Kill and wash the bass, remove the head and tail, and cut it in half.

Remove the bones from the fish, leaving only the flesh.

Chop the fish head, tail and fish bones into pieces and set aside.

Slice the fish into thin slices.

Add salt, pepper, egg white and a little sesame oil to the fish fillets, mix well and marinate for 15 minutes.

Pour balsamic vinegar, light soy sauce, chili oil, sugar, a little salt and sesame oil into a bowl to make a sauce.

Chop onions, ginger, garlic, and green and red peppers.

Dice the pineapple and soak it in light salt water for a while, rinse and drain.

Bring water to a boil in a pot, add cooking wine and ginger slices and bring to a boil. Add fish head, tail and fish bones and cook until cooked. Remove. Then add the fish fillets and cook until they change color and turn white.

Place the fish heads and tails on the plate.

Remove the fish and drain.

Arrange on plate.

Pour a little oil into the pot, add onions, ginger, garlic, and green and red peppers and saute until fragrant.

Pour in the prepared sauce and bring to a boil.

Pour in water starch to thicken the gravy.

Pour over the fish fillets and sprinkle with diced pineapple.

Finished product

Finished product

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