I was able to eat tomato blackfish with a friend in a restaurant. I found this dish not difficult to do, so I often made this dish for my family, delicious!
About 1000 grams of black fish (grass, carp can also be),
500 grams of tomato, 1 bottle of tomato sauce, garlic, ginger, a little, a little parsley, cooked a little white sesame,
The black fish is scaled, the internal organs are cleaned, and then the kitchen knife is used to parallel the slices from the fish tail to the fish head.
Pick up the fish head and remove the fish bones (fish heads and fish bones can be used for other dishes, I have thrown them)
Then slice the fish into butterfly pieces
Put the sliced fish fillet in a large bowl, add a little salt, add a few drops of cooking wine, add a little starch and mix gently.
Tomatoes are ready for use
Heat in a wok and pour in about 40 grams of peanut oil
Pour in the tomato and stir well, add some salt, then add about 120 grams of tomato sauce.
Add garlic and ginger, add some water and boil over high heat, then quickly add the fish to the pan.
Look at the fish whitening, add a little MSG to the pot, and then sprinkle some parsley and white sesame,
The fish is smooth and tender, and the fish soup is rich and fragrant.
If you feel that it is more troublesome to kill the fish, you can let the fishmonger kill the fish and make the fish fillet good, then take it home and make the fish within two hours. Otherwise, the freshwater fish will easily deteriorate after being killed.