Community post
甜酸番茄煎鱼
今天我要与大家分享的是番茄酱汁配煎鱼的食谱。酸酸甜甜的，吃了可开胃了！
做这道甜酸鱼，大家可用石斑鱼、红曹鱼、七星斑鱼或其它鱼类。鱼已成为大家日常餐桌上的食用美食了。鱼的营养丰富，肉质细嫩洁白。它的低脂肪、高蛋白，因此不少高档宴席上都会提供鱼类菜单作为宾客的选择。
鱼肉含有蛋白质，再加上富含维生素的番茄做配菜，这可是一道营养丰富的食谱啊！番茄有着天然的甜酸味，所以用它来煮酱汁，做出来的甜酸鱼口感自然也不错。并不亚与其他的做法哦！
∼∼ 甜酸番茄煎鱼 ∼∼
食材
鲜鱼 ∼ 1条(500克左右) 番茄 ∼ 250克 老姜 ∼ 30克 辣椒番茄酱 ∼ 2汤匙 白糖 ∼ 1茶匙 清水 ∼ ½杯 盐 ∼ ½小匙 玉米粉 ∼ 1汤匙 食油 ∼ 2汤匙准备工作
1. 首先将鱼清洗干净，沥干备用。 2. 将番茄切成数小块状。 3. 将姜切小片备用。煮法
1. 首先将油倒入锅中以中火烧热。将鲜鱼沾上玉米粉再放入热油中盖上锅盖煎。把鱼的双面煎熟即可，需时大概10至15分钟左右。待鱼煎熟就可取出盘中。-
将盐和姜放入剩余的热油中，再将番茄倒入锅中，翻炒1分钟左右。
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然后就可倒入水焖煮一会儿，再将辣椒番茄酱和白糖倒入锅中调味。最后加入少许玉米粉水搅均即可。
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将番茄和酱汁取出放入煎好的鱼盘上。 一盘香喷喷的甜酸鱼就可端上桌了。
欢迎尝试！
∼∼ @sealion2020 ∼∼
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