Chinese-style tomato stewed rockfish
I used rockfish this time, but you can use other fish instead. I recommend using a whole fish, but fillets, bones, or small fish are also fine
How to make it
1
Remove the gills and fins from the rockfish and dispose of the internal organs. Make slits on the surface at intervals of about 2 cm
2
Heat a frying pan with salad oil over high heat and cook the rockfish on both sides
3
Add the shredded pork belly, chopped ginger, white onion and garlic
4
Add the seasonings (A) and bring to a boil, then add the thinly sliced onions, diced tomatoes, and tomato juice
5
Cover and simmer for about 15 minutes. When the liquid has evaporated, drizzle with sesame oil and remove from heat
6
Serve in a bowl and top with shredded shiso leaves to taste
Ingredientsfor 3 people
-
- Rockfish
- 1 fish (about 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
-
- sesame oil For finishing with
- 1 tablespoon
-
- shiso leaf topping
- 2
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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