Poached fish fillet in tomato sauce

Overview

Boiled fish fillet, also known as boiled live fish, originated in Chongqing and is a type of Sichuan cuisine of the Chongqing style. Sichuan cuisine is fragrant, numb and spicy. Autumn is a season that is easy to get angry. I want to satisfy the taste buds of the tongue and do not want heavy-flavored seasonings. I switched to the tomato sauce method and only used salt for condiments. It did not take more than two hours from the live fish to cooking and serving. There was no chicken essence, MSG and bean paste, but it was still delicious. This article has many steps but it is not troublesome to do. I just want to write it as detailed as possible so that more people can learn it

Tags

• hot dishes
• old man
• sichuan cuisine
• winter recipes
• lunch
• cooking wine
• coriander
• dried chili pepper
• egg white
• fragrant lettuce
• garlic
• onions
• starch
• zanthoxylum bungeanum
• ginger
• grass carp
• salt
• tomatoes

Ingredients

Steps

1. 1 Remove the head from the grass carp, cut it in half, remove the bones, and cut the fish into thin slices. This process is too bloody, so I won’t show the picture. You can ask the merchant to help you cut it when you buy the fish. Marinate the fish head and fish bones with cooking wine and a little salt to add flavor

   

2. 2 Catch the fish fillets evenly with egg white and starch, and slurry

   

3. 3 Gently make a cross cut on the tomatoes and blanch them in boiling water for a few seconds

   

4. 4 Peel off the skin easily and discard the skin. Cut the peeled tomatoes into 1cm square dices, as small as possible but not too big

   

5. 5 Peel the lettuce and cut into sections diagonally

   

6. 6 Small paragraphs stand up

   

7. 7 Cut it into a diamond shape. This kind of knife technique can be used to cook root vegetables. A simple dish will instantly look good

   

8. 8 Spread the cut lettuce on the bottom of the bowl. If it is other vegetables, cook them half-cooked first and then spread them out. You can replace them with bean sprouts, tofu, kelp, radish, potatoes, etc. As long as it is what your family likes to eat, lettuce is a delicate vegetable. Any excess processing will destroy its nutrition and deliciousness, so spread it raw

   

9. 9 Heat oil in a pan, add diced tomatoes and fry until well done

   

10. 10 Add ginger slices, minced garlic, and a small amount of pepper and stir-fry until fragrant

    

11. 11 Add appropriate amount of water and boil

    

12. 12 Put the fish fillet in a colander and heat it until it changes color, then take it out. The editor's colander seems to be a little too small. It needs to be drained three times. It doesn't matter if you don't have a colander. Just pour the fish fillet in for a few seconds and if it turns slightly white, take it out. Place it in a clean container and set it aside for later use. I forgot to take a picture of this step

    

13. 13 Pour the fish head and fish bones into the soup and cook over high heat. It doesn’t need to be stewed for a long time, just a few minutes. At the same time, add some salt to taste

    

14. 14 Pour the soup with fish heads and fish bones on the lettuce, and then put the fish fillets on top

    

15. 15 Prepare Sichuan peppercorns and dried red peppers for frying in red oil. If you like spicy food, you can choose a spicier one. If you don’t like spicy food, you can choose peppers specially fried in red oil. The taste is not very spicy

    

16. 16 Pour more oil, heat the oil pan, then turn off the heat. When the oil cools down to a point where it is not so hot, pour in the chili and Sichuan peppercorns. Do not do it too early or too late. If it is too early, the chili will turn black. If it is too late, the red oil will not come out

    

17. 17 Pour the oil and chili pepper over the fish fillets

    

18. 18 Sprinkle with chopped chives and coriander and it will be fragrant

    

19. 19 Fragrance