Braised Fish With Tomato Sauce
|Whole fish||1 1⁄2 Pound (Such As Trout, Carp, Whitefish/ Perch)|
|Lard/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), diced|
|Tomato||1 Small, peeled and diced|
|Diced mushrooms||1⁄4 Cup (4 tbs) (Fresh/Drained)|
|Carrot||1⁄4 Cup (4 tbs), diced|
|Frozen peas||1⁄4 Cup (4 tbs), thawed|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1⁄2 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Rice vinegar/White vinegar||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Tablespoon|
Clean fish and pat dry with a paper towel.
Score fish several times on each side in a crisscross pattern for faster cooking and easier serving.
Sprinkle fish with salt and let stand 10 minutes.
Pat dry with a paper towel.
Pat cornstarch on both sides of fish.
Heat lard or vegetable oil in a large skillet over medium heat 1 minute.
Carefully place whole fish in skillet.
If fish is too long, carefully cut in 2 pieces.
Cover and cook until bottom of fish is golden brown.
Turn fish carefully and cook until other side is golden brown.
Remove from skillet and keep warm on a platter.
Combine ingredients for seasoning sauce in a small bowl; set aside.
To make Tomato Sauce, add 2 tablespoons oil to skillet.
Stir-fry onion over medium heat 1 minute.
Add tomato, mushrooms, carrot and peas.
Stir-fry 2 minutes.
Add seasoning sauce to vegetables.
Stir-fry until sauce thickens slightly.
Spoon sauce and vegetables over fish.