Sliced Fish with Tomato Sauce

Sliced fish with Tomato Sauce is a delicious dish. These Fish is Shiny red in color. Nothing beats good old fish & chips for dinner & this recipe just gives it that little something extra.

As we have talked before, we prefer to choose the freshwater fishes. In Chinese cuisines, Freshwater fishes from lakes, rivers and ponds have always been preferred over ocean fishes, as the freshwater varieties are thought to have a more delicate texture. If freshwater fishes are hard to come by, fine-textured ocean fish such as perch, grouper or snapper can be substituted.

Recipe: Sliced Fish with Tomato Sauce

Taste: Sweet, with a sour touch.

Features: Shiny red in color.

Ingredients for Sliced Fish with Tomato Sauce recipe:

1 chunk of 350 grams (0.77 lb) of freshwater fish with the skin on
1500 grams (3 cups) oil (only 100 g or 7 tbsp to be consumed)
150 grams (12 tbsp) sugar
100 grams (5 1/2 tbsp) tomato sauce
2 grams (l/3 tsp) salt
50 grams (3 tbsp) water
5 grams (1 tsp) cooking wine
10 grams (1/3 oz) mashed garlic
80 grams (6 tbsp) dry cornstarch

Directions to cook Sliced Fish with Tomato Sauce:

1, Place the fish on a chopping board with the skin side down. Cut the meat deep all the way to the skin and, with the next cut, remove a section of fish. Repeat this process to cut the whole fish away from the skin. Marinate for 1 minute with the cooking wine and salt. Dust on the dry cornstarch and shake off the excess cornstarch.

2, Add the sugar, 1 g (l/6 tsp) of salt, tomato sauce and water in a bowl to make a sauce.

3, Heat the oil in a wok to about 200-220℃(390-430℉). Deep-fry the fish chunks and bring them out to drain off the oil when they are golden yellow in color.

4, Keep 5 grams (1 tsp)of oil in the wok and stir-fry the mashed garlic until it produces a distinctive aroma, Pour in the sauce and stir. Then put in the fish to allow the fish chunks to become evenly coated with the sauce.

5, Now fish is ready to serve. Enjoy your own Sliced Fish with Tomato Sauce recipe.