Ingredients
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2 kale
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1 bass fish
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Seasonings
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1 tablespoon bone soup
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1 teaspoon salt
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2 tablespoons vinegar
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4 tablespoons white sugar
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1 tablespoon tomato sauce
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1 tablespoon cornstarch
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3 bowls oil
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1 tablespoon cornstarch
Directions
Tips
1. Do not coat too much cornstarch on the fish fillet, otherwise, it can affect the mouthfeel of the meat.
2. The ratio of sugar and vinegar should be 2:1.
3. After adding cornstarch water, bring to a boil. Pour on the fish ASAP so that the sauce can stick on the fish. Serve hot to have a better taste.
Steps
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1
Done
5 minutes
|
Wash and clean kale. Blanch into boiling water until cooked. Cut into an oval shape and place on a plate. |
|
2
Done
5 minutes
|
Use a bowl. add bone soup, salt, vinegar, sugar and tomato sauce. Stir well to make it as a sauce. Set aside. |
|
3
Done
5 minutes
|
Cut bass fish into small pieces. Remove fish head and tail. Remove bones and cut into fish fillet. |
|
4
Done
5 minutes
|
Cut the fish fillet into 3 pieces and make a cross-cut on it. Coat fish fillet with cornstarch. |
|
5
Done
5 minutes
|
Add oil into a pot. Preheat the pot and fry fish until cooked. Remove from heat and drain oil. |
|
6
Done
5 minutes
|
Use the remaining heat to cook the sauce. Bring to a boil. Mix cornstarch with water and pour into the pot. Continue to cook until soup thickened. Pour on the fish fillet. Serve. |
