Chinese-style tomato stewed rockfish
I used rockfish this time, but you can also substitute other fish. It is recommended to use a whole fish, but fillets, oh, or small fish are fine.
How to make it
1
Rockfish remove gills, fins and remove internal organs. Make cuts on the surface at about 2cm intervals.
2
Place a frying pan with salad oil over high heat and grill both sides of the rockfish.
3
Add shredded pork belly and add chopped ginger, white green onions and garlic.
4
Add the seasonings from [A] and bring to a boil, then add the thinly sliced onions, cubed tomatoes, and tomato juice.
5
Cover and simmer for about 15 minutes. When the juices start to run out, pour in sesame oil to finish off and remove from the heat.
6
Serve in a bowl and topped with shredded shiso leaves if desired.
Ingredients for 3 people
-
- Mebald
- 1 fish (approximately 200g)
-
- Onion
- 30g
-
- Pork belly
- 40g
-
- tomato
- 100g
-
- Tomato juice
- 100cc
-
- Salad oil
- 1 tablespoon
-
- ginger
- 2 tbsp
-
- White leek
- 2 tbsp
-
- garlic
- 2 tbsp
-
[A]
- soy sauce
- 3 tablespoons
-
- Shaoxing wine
- 2 tbsp
-
- Chinese soup
- 200cc
-
- sugar
- 4 tbsp
-
- For finishing sesame oil
- 1 tablespoon
-
- For toppings with shiso leaves
- 2
[PR]
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