Tomato Sauce Grass Carp Slices

Name: Tomato Sauce Grass Carp Slices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 500 g Grass carp meat (select fresh, cut into 1 cm thick slices); 50 g Tomato sauce; Citric acid (dissolved in an appropriate amount of water), a pinch; 10 g Shaoxing wine; 2.5 g Refined salt; 20 g White sugar; 0.5 g MSG; 50 g Fresh broth; 750 g Cooked vegetable oil (for frying the fish slices; plus 50 g for stir-frying the sauce)

A traditional dish from Northeast China. Grass carp fillets are fried until golden, then coated in a glossy tomato sauce, giving the dish its bright red color and a sweet-and-sour flavor.

35 min

Easy

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Ingredients

Grass carp meat (select fresh, cut into 1 cm thick slices) 500 g

Tomato sauce 50 g

Citric acid (dissolved in an appropriate amount of water) a pinch

Shaoxing wine 10 g

Refined salt 2.5 g

White sugar 20 g

MSG 0.5 g

Fresh broth 50 g

Cooked vegetable oil (for frying the fish slices; plus 50 g for stir-frying the sauce) 750 g

Instructions

Marinate the fish slices

Select fresh grass carp meat and slice into 1 cm thick pieces. Mix with Shaoxing wine and refined salt. Dissolve the citric acid in an appropriate amount of water, add it to the mixture, and marinate.

Fry the fish slices

Heat the oil in a wok to 60% hot. Add the fish and fry until it turns yellow, then remove and drain the oil.

Coat with tomato sauce

Place a wok over medium heat, add 50 g of cooked vegetable oil, and heat to 30% hot. Add the tomato sauce and stir-fry until fragrant and the oil turns red. Add the white sugar, citric acid, and fresh broth, and mix well. Add the fish slices and coat evenly with the tomato sauce, then plate and serve.