How to make braised fish with tomatoes

Braised tomato fish is also a common cooking method. Tomato fish is a fish with relatively high nutritional value. It has good nutritional value, tastes very delicious, and has very tender meat. Eating some of it properly is good for the body. It tastes very good when braised, and has a good effect of promoting appetite. It is very suitable for the elderly and children, and has a relatively good tonic effect.

How to make braised fish with tomatoes

Ingredients: 250g black snakehead (slices) Accessories: 1000g tomatoes, 10g starch Seasoning: 20g salad oil, 2g salt, a little ginger, a little garlic, a little cooking wine, some shallots, some sugar

1. Wash the fish fillets, drain the water, add a few drops of cooking wine (don't put too much), dry starch, 1/4 egg white (optional). Mix well with your hands, set aside, and marinate for 15 minutes. 2. Wash the onion, ginger, and garlic, cut them and set aside

3. Peel the tomatoes (the lazy way to peel them: roast them over fire) and cut them into small pieces

5. Turn on high heat and fry the tomatoes to remove the sand and soup, then turn to low heat and simmer for 3 minutes. If you think the soup is too thick, you can add some water at this time. 6. Add ginger slices. (The ginger slices can actually be marinated together with the fish fillets. I forgot before, so I added it in this step)

7. Add the fish fillets and turn off the heat; (suitable for less fish fillets), use a spatula to push the fish fillets apart until the fish fillets completely change color.

8. Remove from the heat and place in a large bowl; sprinkle with some white pepper, and sprinkle the chopped garlic and green onion on the tomato fish.

9. Then pour 80% hot oil on it, making a "sizzling" sound. The tomato fish is ready. Let’s eat now

Cooking tips 1. Make sure to choose tomatoes that are ripe and soft. If they are hard, they may be sour. If they are sour, you can add some white sugar when cooking. If the tomatoes are hard, cut them into small pieces before frying, or use a blender to make a paste before frying; 2. There are three important keys to making this simple tomato fish delicious: Key 1: The fish fillets need to be paste-prepared in advance; After washing the fish fillets, drain the water, then add cooking wine and dry starch to make a paste, and you can also put half an egg white. The fish fillets made in this way have a very tender and smooth taste; Key 2: The time to put them in the pot, we can boil a pot of water, put the fish fillets in, and take them out immediately after they change color, and spread the fish fillets in the tomato soup that has just come out of the pot; or you can put the fish fillets into the tomato soup pot as I do here, then turn off the heat, push the fish fillets with a spatula to make them change color, and then take them out of the pot and put them in a bowl. If there are a large amount of fish fillets, the first method is suitable. If there are not many fish fillets, the second lazy method is suitable. Remember that only a little cooking wine is enough. If you put too much, there will be a wine taste. Key three: "Sizzle!" The sound that determines everything: The sizzle refers to pouring oil. Sprinkle the chopped garlic and green onion on the prepared tomato fish, and then pour 80% hot oil on it, making a "sizzling" sound, and the aroma of green onion and garlic immediately spreads.