Smoked fish in tomato sauce
By HoseaKuvalis
I like to eat smoked fish, but I have never cooked it, mainly because I want to fry it. I think the kitchen is full of oil smoke. The recipe is five-spice smoked fish, but my husband doesn't like these spices, so I have to use ketchup. My daughter likes it too. I don't know why it's called smoked fish. It's obviously fried. After I changed it, I don't know if it can still be called smoked fish. Let's just call it that way, haha!
Recipe Recommendations
- fish pieces appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- ketchup appropriate amount
- water starch appropriate amount
- chicken essence appropriate amount
- sweet and sour
- smoked
- half an hour
- ordinary
Steps for Smoked fish in tomato sauce
1
Cut the fish into slices.
2
Marinate the fish pieces with salt, cooking wine, ginger, and spring onions for 30 minutes to facilitate the taste.
3
Put proper amount of oil in the pan.
4
Gradually fry the marinated fish pieces in the oil pan.
5
Remove for later use when the surface is hard and crisp.
6
Use a small amount of oil in a clean pan while frying the fish.
7
Stir the onions and ginger until fragrant.
8
Put a large spoonful of ketchup.
9
Put a small amount of boiling water to boil, add appropriate amount of sugar and chicken essence, and use water starch to hook up a thin layer of juice.
10
Put the fried fish hot into the ketchup sauce, stir fry well, and serve on a plate.