Braised mandarinfish with tomato-You Are Foodie

By Bella
33

Braised mandarinfish with tomato

Braised mandarinfish with tomato is not only delicious, but also very appetizing. Especially, it is a kind of unspeakable delicacy to mix rice with fish juice! To learn more about the food making process with pictures and texts, you can follow the wechat official account "Ning Youwei", and new recipes are released every week!

Main Ingredients

Mandarin Fish 500 g

Auxiliary Ingredients

clean water appropriate amount
Chives A moderate amount of
salad oil appropriate amount
Presbyopia appropriate amount
Cooking wine appropriate amount
salt appropriate amount
Garlic appropriate amount
Shredded ginger appropriate amount
Tomatoes 1

Step 1 . Wash the mandarinfish, dissect the belly, take out the internal organs, keep the fish seeds, and draw a flower knife on both sides to drain the water for standby.

Step 2 . Apply an appropriate amount of salt on both sides of the fish for pickling.

Step 3 . Drench with an appropriate amount of cooking wine to remove the fishiness.

Step 4 . Part of the cut shredded ginger is stuffed into the stomach of the fish, and part of it is scattered on the surface, which is also to remove the fishiness.

Step 5 . Sprinkle garlic slices on the fish.

Step 6 . Peel and slice a tomato, wash and cut scallions into sections for standby.

Step 7 . Marinate the fish for about 20 minutes, then cook the oil pan until 80% hot, and then pour an appropriate amount of salad oil.

Step 8 . Add an appropriate amount of shredded ginger and garlic slices to stir fry in the pan.

Step 9 . Put the salted fish into the pot and fry it.

Step 10 . Both sides are fried golden.

Step 11 . Pour the remaining cooking wine, shredded ginger, garlic slices and fish seeds into the pot.

Step 12 . Add an appropriate amount of purified water.

Step 13 . Add tomatoes after the water boils.

Step 14 . Drench with an appropriate amount of soy sauce.

Step 15 . Cover the pot and stew for 10-15 minutes. Turn the fish over once halfway to make the taste of the soup fully penetrate into the fish.

Step 16 . Sprinkle an appropriate amount of scallion fragrance before coming out of the pot.

Step 17 . With a piece of fish, the delicious taste spread on the tip of my tongue. I specially left a lot of soup. The penetration of tomatoes in the soup increased the appetizing feeling. In addition, it was an unspeakable delicacy to pour the fish juice into rice and eat it.

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