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Preparation
10 minutes
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Cooking
25 minutes
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Difficulty
Easy
Fried grouper with tomato sauce is an fried dish that is appealing, with a unique combination resulting in an irresistible delicious outcome. Let’s cook this delightful dish with sister Kim Minh right away! Guaranteed your family meal will be more classy.
Ingredients for Tomato Sauce Grouper Serves 2 people
Grouper 400 gr Tomatoes 3 pieces Green onions 3 stalks Shallots 1 bulb Fish sauce 1/2 tablespoon Cooking oil 3 tablespoons Common seasoning a little (salt/ sugar/ monosodium glutamate/ ground pepper)
How to choose fresh ingredients
How to choose fresh barramundi fish
For whole barramundi:
- You should choose barramundi that are still lively, swimming actively, with a soft body that is easy to bend and has dark, shiny skin.
- For barramundi, you should select those with red eyes, light yellow skin under the mouth, bright white belly skin, and fins firmly attached to the body.
- You should limit buying frozen barramundi because you won’t be able to know when the fish was frozen; additionally, barramundi that has been frozen for a long time tends to be dry and bland, making it less enjoyable to eat.
For pre-sliced barramundi:
- You should choose pieces of fish that have a pink flesh color, bright red blood, thick flesh, and when you press your finger into it, you will feel a certain degree of elasticity.
- Do not choose fish that are pale or have turned white, show signs of bruising, have loose flesh, and if pressed, leave a dent.
- Finally, wild barramundi usually has a fishier smell than farmed barramundi, so you need to sniff carefully to distinguish between the natural fishy smell and the smell of fish that has gone bad.
How to choose fresh and delicious tomatoes
- Based on color: You should choose tomatoes with bright red skin, with evenly distributed small specks and firm texture. When cut in half, you will see the juicy red flesh and yellow seeds instead of green.
- Based on aroma: Naturally ripened tomatoes usually have a mild fragrance that can be easily detected when sniffed. In contrast, those that are artificially ripened have no aroma at all.
- Based on the stem: Naturally ripened tomatoes often still have a fresh green stem attached firmly to the fruit. Therefore, when buying, you can gently pull to see if the stem comes off easily; if not, you can choose to buy it.
How to cook Grouper in Tomato Sauce
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Prepare the ingredients
After purchasing grouper, slice it thinly about 1/2 – 1 finger length, then use a little salt to rub for about 5 minutes before rinsing with clean water and draining.
Tips to remove the fishy smell of grouper:
- Use rice washing water: After cutting the fish into pieces, soak it in rice washing water for about 15 – 20 minutes, then rinse with clean water before cooking.
- Use vinegar or alcohol: When preparing the fish, you can mix a few tablespoons of vinegar or white alcohol with water and soak the fish for about 5 minutes.
- Use ginger: You can crush and finely chop a piece of ginger, then soak it in water with the fish for about 10 minutes.
See details: 7 tips to easily and effectively remove the fishy smell of fish
Tomatoes bought should be removed from the stem, washed clean, and then cut into wedges.
Green onions should have withered leaves removed, roots discarded, washed clean, and then chopped finely while setting aside the white part of the green onion.
For red onions, peel them clean, rinse briefly with water, then chop finely along with the white part of the green onions.
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Fry the fish
Place a pan on the stove, add 2 tablespoons of cooking oil, heat over medium flame. Wait for the oil to heat, then add the fish and fry until cooked and golden brown on both sides for about 10 minutes, then remove the fish to a plate.
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Make tomato sauce
Using the frying pan from earlier, add 1 tablespoon of cooking oil, when the oil is hot, add the mixture of chopped green onions and minced shallots and sauté until fragrant.
Then add the tomatoes to the pan and stir-fry over medium heat for about 4 – 5 minutes, adding 1 bowl of water to prevent the tomato sauce from becoming too thick.
Continue to add 1/2 tablespoon of fish sauce, 1/2 teaspoon of ground pepper, 1/2 teaspoon of sugar, and 1 teaspoon of monosodium glutamate, then mix well, reduce the heat and stir continuously until the tomatoes are cooked and thickened.
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Fry the fish with tomato sauce
When the sauce starts to boil and thickens, add the fried grouper to the pan, simmer on low heat for about 5 – 7 minutes until the tomato sauce coats the fish evenly. Taste and adjust seasoning if necessary, finally add the chopped green onions and mix well, then turn off the heat.
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Final Product
Place the fish on a plate, garnishing with a few pieces of green onion on top for an appealing presentation. The snapper in tomato sauce has a very enticing aroma. The fish meat is tender but still retains its sweet and chewy texture, blended with the sweet and sour tomato sauce that is full of flavor, making it very delicious. Eating it with hot rice is perfect.
Just with simple steps, you can successfully prepare a flavorful dish of snapper in tomato sauce, which is sure to enhance the quality of your meal. Refer to the recipe shared by TasteVN to make this delicious dish!
See details: How to make delicious fried snapper in rich tomato sauce
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So TasteVN has helped you complete the dish baked grouper with tomato sauce that is extremely delicious, rich, and attractive yet very simple. You can refer to it and refresh your family’s fish menu. Wishing you success in your cooking!
