The meat of balsa fish is very tender, boiled out tender and delicious, easy to do and delicious. However, if you think that it is used to do boiled fish directly into the pot to cook on the line, that can be wrong. Ba Sha fish is a freshwater fish, there is a relatively heavy fishy flavor, and because it is tender meat, directly into the pot to cook if it is easy to break down, so Ba Sha fish to do a good job, in the cooking is the need for some skills.

Today we share with you a delicious tomato balsa fish, easy to do, only need to add a common side dish, made out of particularly fragrant and fresh, the whole dish is fresh and salty and slightly acidic, light and flavorful, the fish is tender and tasty, the side dish is soft and fragrant, and even the broth is also very good, cook a bowl of noodles, pouring the broth, on the fish and the side dish, nutritious and tasty.

Tomato parmesan with fresh flavor:

Materials

Parmesan fillet, tomato, celery

Seasoning

Ginger, wine, soy sauce, pepper, salt

Directions

1, the parmesan is taken out of the refrigerator in advance, and placed at room temperature to thaw naturally. Balsa is a kind of farmed freshwater fish, usually frozen into balsa fish fillet to sell, the fish meat is very tender, thawing time must be room temperature natural thawing, do not put in warm or hot water in the extreme thawing, otherwise the fish meat is easy to become soft and rotten.

2, tomatoes with boiling water, peeled, cut off the tip and cut into small pieces. Tomatoes in this dish that is a side dish, but also one of the most important seasoning, cut into small pieces easier to fully fried fried soup, the taste of the dish is better.

3, celery leaves, wash the sediment, cut into inch sections.

4, thawed balsa fish along the spine position from the center cut in half, and then cut diagonally into thick slices. Don't slice too thin, because the flesh of the balsa is very tender, and it will easily crumble during the cooking process if you slice it too thin.

5. Put the fish in a bowl, pour in the right amount of pepper, salt and cooking wine and mix well, marinate for 30 minutes. The marinade is not simply to remove the fishy flavor, there is a more important reason: to prevent cooking broken. Balsa is extremely tender, so it's easy for it to fall apart when cooked directly. Salting the fish ahead of time allows it to be flavored and solidifies the proteins in the fish, so that it stays well intact when it's put back in the pot.

6, the pot pour appropriate amount of water to boil, pour into the fish blanching. Gently push the fish to prevent sticking. After boiling again, skim the surface of the white foam, fish out.

7, reboot the pan, hot, pour a moderate amount of vegetable oil, oil hot into the ginger stir fry, and then pour into the tomato pieces, add a moderate amount of salt and stir fry, frying side of the total spatula pressure, to help tomatoes quickly fried soft and rotten.

8, fried to tomatoes soft fried soup after pouring into the celery stir fry. Celery is also a side dish, but also a seasoning. The fragrance of celery will make this dish taste more fresh and fragrant, more rich layers of flavor, can be said to be a soul spice. In fact, celery is particularly suitable for cooking some meat as a spice, will make the flavor of the dish a lot of color, such as doing boiled meat, fried chicken and other meat dishes, you can try to put a few celery, the effect will really make you amazing, truly recommend that we try.

9, stir fry for a few moments after pouring into the right amount of boiling water, high heat and boil again, and then pour into the balsa fish slices. Add appropriate amount of soy sauce, salt seasoning, cooing two or three minutes to the balsa fish fully flavored can turn off the fire.

Salt and soy sauce can be a little, not too salty, this dish focuses on fresh. The fish has been salted in advance, there is a base flavor, so the soup can be moderate saltiness.

Tomato balsa fish tips summary:

1, balsa fish meat is very tender, thawing time must be room temperature natural thawing, do not put in warm water or hot water in the extreme thawing, otherwise the fish is easy to become rotten.

2, balsa fish must be marinated in advance, there are three roles: one is to fishy. Ba Sha fish is a freshwater fish, itself has a relatively heavy fishy flavor, with wine marinade can go fishy. Secondly, the flavor. The soup of this dish is fresh, salty and slightly acidic flavor, relatively light, if not in advance to the fish into some of the bottom of the flavor, do out of the fish is not enough flavor. Third, to prevent the fish from cooking. Balsa fish meat is extremely tender, directly into the pot is very easy to crumble. Salting the fish in advance will solidify the proteins in the fish and make it firm, and then it will stay intact well in the pot.

3, celery is a soulful seasoning. The fresh aroma of celery will make this dish taste more fresh and aromatic, and the layers of flavor are richer. In cooking some meat can add a few celery into the spice, will make the flavor of the dish add a lot of color, such as doing boiled meat, fried chicken and other meat dishes, you can try to put a few celery, the effect will really make you amazing, truly recommend that we try.

4, the flavor of the whole dish is fresh, so seasoning can not be too salty.