Smoked fish in tomato sauce
Smoked fish, most people like to eat it fried in oil. But many people, like me, will have heartburn after eating smoked fish, and many people will find it too salty and unhealthy. This smoked fish in tomato sauce can reduce its salty taste, but the addition of tomato juice can help digestion, so it will no longer cause heartburn after eating it. Easy to do, ten minutes to finish.
Recipe Recommendations
- onion appropriate amount
- garlic 2 cloves
- cooked white sesame seeds appropriate amount
- ketchup appropriate amount
- sugar 2 tablespoons
- vinegar 2 tablespoons
Steps for Smoked fish in tomato sauce
1
Cut the smoked fish into large pieces, beat the garlic into pieces, and chop the onions into pieces.
2
Put the smoked fish into the pan, and add water to the pan to cover the fish pieces. Add white sugar and vinegar and cook until boiling.
3
During the cooking process, the salt in the smoked fish itself will be greatly reduced.
4
Cook for a period of time, remove the smoked fish after it has been cooked thoroughly, and add ketchup to the remaining soup in the pot and cook.
5
If you don't like sweet and sour flavors and like spicy food, you can also replace ketchup with Korean hot sauce.
6
Add shredded onions and minced garlic when the soup thickens and shrinks.
7
Pour the sauce on the smoked fish, then sprinkle with some cooked white sesame seeds to garnish. White sesame seeds can not only taste and color.Smoked fish in tomato sauce Make Tips
The vinegar I use is Shanxi aged vinegar, which is prepared by adding rock sugar on the day of the Laba Festival, boiling it, cooling it down, and then combining it with washed and dried garlic cloves. This vinegar can be used directly to dress cold dishes, serve as a dipping sauce for dumplings, or for everyday stir-frying. It has a rich, mellow, and fragrant flavor; if you have indigestion or prefer a plain taste, you can even drink a spoonful of it.