Two chicks in the family, from childhood like to eat fish, a variety of fish with less thorns, almost twice a week to do, whether it is stewed, or braised, eat tirelessly, every time two people have to drink soup. The fish is rich in nutrients and delicious in taste, making it the best delicacy for children and the elderly. Blackfish is my side of the market, the most common fish, it is extremely high nutrition, the method is also diverse, since the restaurant has eaten a tomato sauce fish fillet, daughter changed the taste, fell in love with the sour and delicious eggplant sauce fish fillet, make this dish with the fish fillet, blackfish is the first choice to sting less meat fat, eat it tastes excellent.
Blackfish fillets in eggplant sauce are very simple and easy to use, and can be served at home in up to ten minutes. This dish is mainly the production of fish fillets, my family often eats fish, so each time a buy is 2, the fish fillets are cut well after hanging pulp, frozen preservation, thawed in advance when eating, fried eggplant juice can be directly into the pot, simple and fast. Sour and delicious black fish fillets in eggplant sauce, used to mix rice, the taste is also excellent, sour and refreshing appetizers and rice, the whole family loves to eat.
【Black fish fillet with eggplant sauce】
Ingredients used: 2 tomatoes, 400 grams of blackfish fillets with hanging pulp, 1 green onion, 2 slices of ginger, 3 spoons of tomato paste, 1 spoonful of cooking wine, 2 coriander, a little salt, a little water, vegetable oil to taste
【Preparation Method】:
1, prepare the ingredients used, wash the tomatoes, black fish fillets I directly buy the cut syrup black fish fillets, convenient and convenient.
2: Cross the tomatoes in the middle of a knife, cut the green onion and ginger into strips and set aside.
3: Bring water to a boil in the soup pot, add tomatoes, blanch for 1 minute, blanch the skin of the tomatoes and then fish out, the scalded tomatoes are easier to juice.
4: Add 1 spoonful of cooking wine to the blackfish fillet, grasp well by hand, marinate for a while to taste.
5: Peel the blanched tomatoes, cut into slices and then cut into diced tomatoes, plate and set aside.
6: Heat the wok on high heat, no need to put oil, directly pour in the diced tomatoes, a little salt, and tomato sauce, stir-fry together.
7: While stir-frying, press the diced tomatoes with a spatula, sauté until the moisture is slightly dry, into the state of the soup of eggplant juice, pour into the bowl and set aside.
8: Pour vegetable oil into a wok, add green onion and ginger shredded, stir-fry until fragrant.
9: Pour in the marinated black fish fillets, stir-fry quickly and stir-fry until the color of the black fish fillets turns white.
10: Pour the sautéed tomato sauce into the pot, mix well with the blackfish fillets, add a little hot water, stir-fry together for about 1 minute, and turn off the heat when the blackfish fillets are cooked.
11: Put the sautéed black fish fillets in eggplant sauce, put them together in the soup bowl, add the coriander segments and garnish them, and you can serve them.
Rain Mom Tips:
1, black fish fillets can also be cut by hand, with a sharp knife to remove the main bone, obliquely cut into a thin slice of uniform thickness, with salt, pepper, starch to grasp the paste.
2, blackfish fillets cook quickly, do not fry for too long, fried old taste is not good. If the black fish fillets are stuck together, when you get off the pot, you should separate the fish fillets and then put them into the pot, if they are scattered directly into the pot, quickly fry them.
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