Mandarin Fish in Tomato Juice
live mandarin fish 250g
100g tomato ketchup
- Clean the fish and cut into long slices, score the two sides, steep in scallion and ginger sauce and cooking wine for 30 minutes.
- Then coat the fish slices with dried cornstarch, deep-fry in 8-fold hot oil till golden brown and look like grapes, transfer to a plate.
- Scald green cabbage leaves, cut into grape-leaf-like patterns and place beside the fish "grapes".
- Pour tomato ketchup into hot oil, stir well, pour over the fish.