Pomfret in tomato sauce

Pomfret in tomato sauce

Introduction:

"One day I saw this pomfret is very fresh in the market, so I brought one back. Now tomatoes are in the market, and they are very fresh. They are used to make vegetables sour, sweet and appetizing."

Production steps:

Step 1: peel the tomato and cut it into cubes. Cut the onion into shreds. After heating, put the garlic and onion into the frying pan. Stir fry the cubes together. According to your taste, add salt, sugar and white vinegar. While frying, crush the cubes with a shovel. Then add a bowl of water, close the lid, turn to medium heat and bring the tomato soup to a boil.

Step 2: after washing pomfret, cut it six or seven times on the back, put some salt in both sides and belly of pomfret for 10 minutes. Drain the salted fish, put some onion and shredded ginger in the stomach, and pat the dried cornmeal on both sides of the fish.

Step 3: pour the oil into the pan, heat it up, fry both sides of the fish until half cooked, shovel up and set aside.

Step 4: make tomato juice according to the method in (1). When the tomato soup is just boiling, put the Fried Pomfret into the same stew for 5 minutes. When the tomato soup thickens, the fish is cooked. Sprinkle with scallions and serve.

Materials required:

Pomfret: one (500g)

Tomatoes: 2 (350g)

Onion: two

Onion: 1 / 4

Note: another method is to fry pomfret until it is well done, put it on the plate, then pour the tomato juice directly on the fish, and then sprinkle with scallion

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: Original