Fried pieces of sole fillet in a tomato sweet and sour sauce
Description
1. In heated oil, sear the fillet pieces in batches until the vigorous bubbling subsides (3–4 minutes per batch). When adding the next batch, leave 3/4 of the oil's surface area free. 2. Place the seared fillet on paper towels to remove excess fat. 3. After frying the fish, inspect the pan; if there is a layer of burnt residue, wash it thoroughly. 4. Heat 2 tablespoons of olive oil. Sauté the onion over medium heat until translucent. 5. Add celery, 1 teaspoon of dried basil, and a pinch of crushed red pepper. Sauté for another 2 minutes. 6. Add the carrots. Sauté until they turn yellowish. 7. Add the garlic. Sauté for just over a minute. 8. Add 2 tablespoons of dry or semi-sweet red grape wine. Allow the alcohol to evaporate. 9. Add tomatoes and sauté for about 2 more minutes. 10. Add tomato paste and broth. Optionally, add 1–2 teaspoons of sesame paste. 11. Bring to a boil and taste. If the vegetables lack sweetness, add sugar to taste (I add half a teaspoon at a time and taste). Instead of salt, it's better to use a mixture of fish sauce and soy sauce, one teaspoon each, adjusting to taste. 12. Add the fish. Allow the flavors to blend, then turn off the heat after a couple of minutes and cover with a lid. Serve as a side dish, for example, with a mixture of cooked rice and beans. If you prefer to serve the side dish separately from the main course, reduce the amount of broth in the recipe to 3/4–1 cup. Serve the sauce with meat, fish, or use it as a salad dressing.