Spanish mackerel with tomato sauce
Overview
I loved eating herring in tomato sauce when I was a kid. It’s sour and sweet, and you don’t have to spit out the thorns. Now I occasionally buy a can or two at the supermarket to eat at home. This time I made it with Spanish mackerel, and it tastes very good. Students who have electric pressure cookers can use electric pressure cookers to make it, which is more convenient. If you are afraid of pressure cookers like Anna, you can refer to my method
Tags
Ingredients
Steps
-
Tomato sauce, Korean chili sauce, white vinegar, sugar, light soy sauce, white wine and a bowl of water and mix well
-
Peel and dice the tomatoes, cut the onions into shreds, add a little oil to the pan and sauté the onions until fragrant, add the tomatoes and fry until soft
-
Add the fried onions and tomatoes to the tomato juice prepared previously, and add an appropriate amount of salt to taste
-
Put a little more oil in the pot, cut the fish into pieces, wipe off the water, and fry until golden brown on both sides
-
Wipe off the oil from the fried fish pieces, put them into a rice cooker, and pour the tomato sauce on the fish pieces (it will be convenient if you have a pressure cooker, just heat it for 20 minutes). Turn the rice cooker to the cooking setting and cook until it trips, and continue to heat the heat preservation setting for 4-5 hours
-
It is ready to eat. It is recommended to refrigerate it in a crisper overnight for a better taste
