Crispy Fish Fillets in Tomato Sauce

Method:

1. 2 pieces of balsa fish washed and dried the surface water, cut into 1cm wide fillets, set aside.

2. Add 2 tablespoons of cooking wine, 2g of white pepper and 2g of salt to the fillets and marinate for 15 minutes.

3. For the batter, mix 90g low gluten flour, 90g cornstarch, 4g baking powder, 1g salt, 15g soy sauce and 150g water in a zigzag pattern, and let stand for 15 minutes.

4. Pour half a pot of oil into a deep fryer and heat to 180 degrees (throw in a pinch of batter to float quickly and you can start frying the meat), dip the fish fillets into the batter so that the batter evenly coats the fillets.

5. Slowly fry the fish fillets over low heat until the surface is lightly browned, then remove from the frying pan. Continue to heat the frying pan to 200 degrees Celsius, and deep-fry the fish fillets over medium heat until the surface is golden, then remove from the frying pan and drain off the oil and set aside.

6. Pour a little oil into the saucepan, 5 tablespoons of tomato sauce (stir fry on medium heat), 3 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of white vinegar, ? a tablespoon of salt, 4 tablespoons of water starch (1:1)

7. Thicken the sauce with a high heat, and pour in the fried fish fillets and stir fry quickly until the sauce is evenly wrapped to keep the fish crispy.

8. Sprinkle the pan with a few cooked white sesame seeds. Crispy fish fillet in eggplant sauce is complete!