Ingredients
bass
1 item
Big red tomato
5g
ketchup
2 scoops
White wine or cooking wine
3 capsules
Freshly ground Sichuan peppercorns
3
ginger slices
Five pieces
None
1 serving
None
Several
Recipe for Steampot Tomato and Sea Bass
- Remove the internal organs, fins, tail, and scales of sea bass
- Cut into large pieces, add five grams of salt, and mix well
- Pour in water, wash with your hands for one minute, remove the blood, and see if the blood comes out when you wash! This way of handling fish doesn’t have a fishy smell! Clean with clean water again!
- Control the water to dryness, add a spoonful of salt, white wine, crushed Sichuan peppercorns, ginger slices, and scallions. Use a knife to pat and knead until they taste. Put them in and mix well. Marinate for more than half an hour!
- Peel the tomatoes and cut them into pieces for later use. If you don’t have homemade spaghetti sauce, you can skip it. Adding it will enhance the flavor and make it taste better. Alternatively, if you have Italian mixed herbs on hand, just add them directly! Tomato sauce should be chosen for direct cooking!
- Add an appropriate amount of oil to a flat bottomed pan and fry the marinated fish until both sides turn slightly yellow! You can also put it in without frying, but frying it will make it more fragrant 😁！ After frying the fish, there is no need to wash the pan. Simply put in the tomato chunks, leaving a quarter of them here, and finally put them in. Stir fry in the pan until red oil comes out. Pour in homemade spaghetti sauce and tomato sauce, stir fry until fragrant. If it is too dry, add a little water. If no spaghetti sauce is added, add a small amount of salt for seasoning
- Pour the cooked tomatoes into the pot, place the fried sea bass chunks on top, use chopsticks to press the fish into the tomatoes, and place the remaining quarter tomato chunks on top for decoration
- Bring to a boil on high heat, then simmer on low heat for one and a half to two hours! Until the soup reaches a satisfactory level!
- When the soup is satisfactory, sprinkle chopped scallions on the surface and heat two tablespoons of oil over high heat until the oil starts to smoke. Quickly pour it on top of the chopped scallions. If you don’t like it too oily, you can skip this step, but it will reduce the scallion aroma! Each has its own advantages and disadvantages!
- Next, let’s eat 😍😍😍😍😍 The delicious tongue is about to bite off
- The soup is incredibly delicious
