Step 1: Basa fish defrosted, sliced into thin fillets, as for how thin, it is up to your own knife work to decide it. Basa fish doesn't have much thick meat anyway, right?
Step 2: Marinate the balsa. Marinate with sea salt, black pepper, cooking wine and water starch to remove the fishy odor.
Step 3: Cut the tomatoes. Take 4 tomatoes, roll them in free water, lift them out of the water and remove the skin, then dice them. Cut the remaining 1 tomato into hobnail pieces and set aside.
Step 4: Stir fry the tomato juice. Heat the oil in a hot pan, add onion, ginger and garlic, put in the diced tomatoes, reduce the heat to medium-low and stir-fry to melt the diced tomatoes into the tomato sauce. When the tomatoes are basically melted into water, add the appropriate cool white water, boil, down into the tomatoes cut into hobnail pieces, sprinkle a little salt.
Step 5: When the tomato sauce in the pot boils again, put the marinated balsa fish fillet into it slowly, push it carefully with a spatula, and the fish meat turns from transparent to all white, then it can be out of the pot.
Sprinkle a handful of small scallions, fragrant homemade tomato balsa fish, can be served. The tomato sauce is rich and fragrant, and the fish is tender and melting in the mouth, without a lot of spices, even as a staple food is perfectly fine, delicious and healthy, do not hurry to try!