Braised Mackerel & Tomato Recipe (Chinese Style Recipe)

Braised Mackerel & Tomato Recipe (Chinese Style Recipe)

Welcome to Chinese Cooking. My name is Xiao Wei, even at a early age I have always had a strong passion for Cooking. My family still live in northern Chinese, where I visit each year and pick-up new Asian/Chinese recipes.

800g Mackerels
350g Tomatoes
40g Tomato Puree
1 Whole Star Anise
10g Ginger
3 Cloves Garlic
1 Spring Onion
20g Sugar
2 Tbsp light Soy Sauce
10ml Rice wine
Salt To Taste

1. Cut a shallow cross on the top of each tomato
2. Place tomato into a bowl, add boiling water and leave aside for 10 minutes – ensure the water level covers tomatoes
3. Meanwhile, finely chop the ginger, garlic and spring onion
4. Remove the heads and intestines from mackerels, and then clean with cold water
5. Dry the mackerel with kitchen roll and leave aside for later
6. Remove skin from tomatoes, and then finely dice them
7. Heat 4 Tbsp oil in a frying pan on medium heat
8. Place mackerel into frying pan and fry for 2-3 minutes each side or till light brown
9. Remove the mackerel from pan
10.Heat 2 Tbsp oil in a wok – you can use the oil from frying the fish with
11.Add ginger, garlic and spring onion and star anise into the pan, fry for a few seconds
12.Add the tomato and soy sauce, fry for 2 minutes
13.Add the tomato puree, cooking wine, salt and sugar, stir well
14.Add the mackerel and water – ensure the water level is just cover the fish
15.Cover the wok and cook for 1 to 1½ hours on medium heat – gently stir occasionally to avoid sticking
16.Remove cover from wok, turn heat to high and continue to cook till liquid is reduced
17.Transfer into a dish, garnish and serve

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