Ingredients/Seasoning: 1 snakehead, 2 tomatoes, 1 egg, 1 tablespoon cooking wine, 1 tablespoon tomato sauce, a little starch, a little onion and ginger, a little cooked white sesame seeds and a little salt.

1. Wash the snakehead and slice it. Add a little salt, 1 tablespoon cooking wine, 1 egg white and a little starch, mix well, marinate for 20 minutes, and cut fish bones and heads for later use.

2. Put oil in a hot pan, then add fish head, fish bones and a few slices of ginger, and fry over medium heat until golden brown.

3. Pour in the right amount of water and onion knots, boil over high fire and simmer for 30 minutes. Discard the fish head and bones and use the fish soup for later use.

4. Peel two tomatoes and cut them into small pieces for later use. Cut a knife on the top, put it into a pot and pour boiling water from the top, then simmer for 30 seconds, take it out and tear off the skin.

5, take a casserole, hot pot cold oil, add 1 spoon tomato sauce and stir-fry red oil, add tomato pieces and stir-fry until thick, add a little salt to taste, and then pour fish soup to boil.

6. After the marinated fish fillets are cooked, turn off the fire. Sprinkle a little white sesame and chopped green onion and the tomato fish will be ready!