-
1
Wash the seabass, remove the scales and internal organs, remove the bones with a knife, and cut it into two pieces crosswise. -
2
Cut the two pieces of fish into equal small pieces, add 1 egg yolk, 1 spoon of cooking wine and half a spoon of salt, and appropriate amount of pepper to evenly combine. -
3
Prepare 3 tablespoons of flour in a bowl. Place the fish pieces covered with egg yolk and coat them with a layer of dry flour. -
4
Place the pan in advance, pour about 200 ml of cooking oil to heat, and fry the fish pieces covered in flour until golden brown and take them out. -
5
Place all the fried fish pieces on a plate and set aside. -
6
Take a small bowl, add 3 tablespoons of tomato paste, 1 tablespoon of sugar and 1 tablespoon of water and mix well to form a sauce. -
7
Wash and cut the pineapple and green and red peppers in advance. -
8
Put it into the pot again, add a spoonful of oil, add the prepared spices, and cook until the soup is slightly thick. -
9
Add green pepper and red pepper and stir-fry until cooked. -
10
Finally, add the fish pieces and pineapple, stir-fry evenly, and turn off the heat immediately after coating with the sauce. -
11
Finished product, enjoy while hot.
Tips
The amount of salt depends on the size of the fish, adjust the amount appropriately. The bass I bought weighed less than a pound.
The pineapple and fish pieces added at the end should not be fried for too long. Stir-fry them for a few times to coat them with fragrant juice and then turn off the heat. Otherwise, the pineapple will be too sour and affect the taste.