Chrysanthemum Fish in Tomato Sauce

To cook a Chinese cuisine recipe, Chrysanthemum fish in tomato sauce it is better to take carp because it has a dense skin. Clean the fish from scales, cut the abdomen and extract the guts.

Next, cut off the head, tail and milling, cutting the costal bones.

After putting the fish fillet skin down and gently cut the meat with a knife. The meat must be cut across the fillet very thinly, at an angle of 45 degrees, from head to tail, but without cutting through the skin. After three cuts, you need to cut off a piece completely.

The cut off piece will still need to be cut – put a piece of fish with the skin down and make cuts lengthwise to the skin itself, also do not cut the skin, and the knife should be kept at an angle of 90 degrees.

You should get something in the form of a comb.

Salt the fish prepared in this way and sprinkle with starch. All petals must be uniformly sprinkled with starch, otherwise they will not open when frying. After sprinkling starch, the Chrysanthemum fish will look like a garland.

Add vegetable oil, about 5 cm, to a deep frying pan or roasting pan and put on fire. When the oil is warm, wrap a strip of fish around the index finger and gently lower the fish into the oil. You need to fry the fish over high heat and constantly turn it over so that it cooks evenly and quickly. When the fish gets a golden color, put it on a paper towel or in a sieve and let the excess fat drain, and in the meantime prepare the tomato sauce.

Pour water into a stew-pan and put on fire, then pour tomato juice, sugar, 1 tsp. diluted in water starch and soy sauce, mix well and warm for 2-3 minutes, until a liquid jelly.

Put Chrysanthemum fish in a dish, pour over with hot sauce. You can decorate the fish with green peas, finely chopped green onions, ginger and serve.