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Braised Fish With Tomato Sauce

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Braised Fish With Tomato Sauce is a filling and tasty fish preparation. The combined flavors of the ingredients of this yummy dish is irresistible! Try this brilliant Braised Fish With Tomato Sauce recipe!
Ingredients
  Whole fish 1 1⁄2 Pound (Such As Trout, Carp, Whitefish/ Perch)
  Salt 1⁄2 Teaspoon
  Cornstarch 3 Tablespoon
  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)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Chicken broth 2 Tablespoon
  Water 6 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Fish

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