Salmon with tomato sauce

I live in Germany so there are not many types of fish to choose from. Most of the fish here is relatively friable, mainly filet fish used for frying or breaded. At the Asian counter, there are some kinds of Vietnamese fish sold but they are a bit far so I cannot afford to buy them often. That's why I decided to use salmon in Vietnamese dishes like soup, braised pork or sauce. Salmon meat is fragrant, soft, not friable, the fiber is similar to mackerel at home, delicious and nutritious, especially brain vitamins 😁 the price is a bit expensive compared to other types, but the money is like that. I also have to eat to replenish my studies.

RESOURCES:

• Salmon 350gr
• about 2 tbsp delicious fish sauce
• 3 tbsp cooking oil
• 1 tsp wiper
• 2 ripe tomatoes
• 1/3 cup water (rice bowl)
• 1 pinch of pepper
• 1-2 cloves of leek (garlic we 3-5 cloves)
• 1 tbsp minced onion

MAKING

1. Salmon washed under a small tap. Use a blotting paper to dry or drain. Cut the fish into bite-sized pieces
2. Put the oil in the pan. Wait for the hot pan to fry fish in medium heat. There is no need to over-fry the meat, as the fish is easily dried. Frying the skin a little carefully will make it more chewy and aromatic
   
3. Tomato minced. Those who like to leave their intestines should quit. Minced garlic. Ripe fish then use paper to absorb oil in the pan. Then fry garlic and minced onion in a corner. When the yellow onion garlic we put the tomatoes. Put on medium low heat
4. Water mixed with sugar and fish sauce. Then sprinkle on the fish. Set low heat and cover. Turn over the fish sometimes. Those who like to eat chili, then put in. Season to taste again
   
5. When the water thickens, turn off the heat. Sprinkle some pepper. Take out the plate and enjoy 🙂