1. Do not coat too much cornstarch on the fish fillet, otherwise, it can affect the mouthfeel of the meat.
2. The ratio of sugar and vinegar should be 2:1.
3. After adding cornstarch water, bring to a boil. Pour on the fish ASAP so that the sauce can stick on the fish. Serve hot to have a better taste.
Wash and clean kale. Blanch into boiling water until cooked. Cut into an oval shape and place on a plate.
Use a bowl. add bone soup, salt, vinegar, sugar and tomato sauce. Stir well to make it as a sauce. Set aside.
Cut bass fish into small pieces. Remove fish head and tail. Remove bones and cut into fish fillet.
Cut the fish fillet into 3 pieces and make a cross-cut on it. Coat fish fillet with cornstarch.
Add oil into a pot. Preheat the pot and fry fish until cooked. Remove from heat and drain oil.
Use the remaining heat to cook the sauce. Bring to a boil. Mix cornstarch with water and pour into the pot. Continue to cook until soup thickened. Pour on the fish fillet. Serve.