Steps of making seabass in tomato sauce

1

Wash the fish, cut off the head and remove two pieces of fish meat.

2

Cut off the sides of the fish belly, leaving a boneless fillet.

3

Slice the fish fillet diagonally starting from the tail.

4

Do not cut the first three cuts, but cut with the fourth cut. Cut all the fish meat in this way.

5

Then cut the fish fillets into strips with a knife, but do not cut them.

6

Marinate the cut fish fillets, fish heads and other parts with marinade for 5 minutes. Then coat evenly with cornstarch.

7

Put it into a 70-80% hot oil pan and fry until golden brown.

8

Place the dishes in order from beginning to end.

9

Bring the sauce to a boil in a hot pot, stir until thickened, pour it over the fish on the plate.