Spicy grilled fish
Winter is here, and it is the best time for the carp to be at its fattest. There is a folk proverb: "Winter carp and summer carp". The meat of crucian carp is tender, sweet and has high nutritional value. Every 100 grams of meat contains 13 grams of protein, 11 grams of fat, and contains a large amount of calcium, phosphorus, iron and other minerals. Crucian carp has extremely high medicinal value. It is sweet, flat and warm in nature. It enters the stomach and kidneys. It has the effects of harmonizing the middle and replenishing the deficiency, removing dampness and promoting water, replenishing the deficiency and winning, warming the stomach for eating, and replenishing the vitality. In the chilly wind, it is such a great enjoyment to have a plate of steaming, spicy and refreshing grilled crucian carp!
Recipe Recommendations
- crucian carp 500 grams
- celery 100 grams
- cauliflower 100 grams
- Pleurotus eryngii one
- potatoes one
- tomato one
- onion 1/4 and a half
- garlic 10 grams
- Qingcangduan 10 grams
- oyster sauce 1 tablespoon
- steamed fish oyster sauce 1 tablespoon
- garlic 5-merous
- ginger 1 tablet
- red pepper one
- peppercorns 10 to 15 capsules
- bean paste 2 tablespoons
- chopped pepper 1 tablespoon
- garlic 1 piece
- coriander 2 pieces
- liquor 1 tablespoon
- super spicy
- roast
- three-quarters of an hour
- ordinary
Steps for Spicy grilled fish
1
Wash fresh crucian carp after removing scales, gills, internal organs and impurities. Dry the surface with kitchen paper.
2
Hold the fish head in your left hand and the knife in your right hand. Use the knife to draw the knife deeply on the back of the fish's front fin to the midbone position.
3
Gently open the cut seam with your hand, and you will see a white white point similar to a thread (as shown in the picture). This is the fishy thread.
4
Gently pinch the white point with the thumb and index finger of the left hand, hold the knife in the right hand, gently tap the fish with the back of the knife, and slowly and gently pull out the fishy line with the left hand.
5
There are fishy strands on both sides of the fish, and steps 2, 3, and 4 are repeated on the other side to remove the fishy strands.
6
After taking out the fishy thread, hold the fish body in your left hand and the knife in your right hand, tilt it at an angle of about 45~60 degrees, and draw several oblique knives on the fish.
7
Place the processed fish in a large basin.
8
Put the fish marinade (10g garlic, 10g ginger, 10g spring onion), oyster sauce (1tbsp), steamed fish soy sauce (1tbsp), soy sauce (1tbsp), garlic sauce (1tbsp), chilli powder (1tbsp) and white wine (1tbsp) in a bowl and mix to make marinade.
9
Spread the marinade evenly on both sides of the fish, cover it with plastic wrap, and place it in the refrigerator and marinate overnight to taste.
10
Put the oil in the pan, add pepper grains, garlic, and ginger slices and saute until fragrant.
11
Cut fresh red peppers into small pieces and add them to the pan and saute until fragrant.
12
Stir-fried vegetable ingredients added to the seasoning: 5 cloves of garlic, 1 piece of ginger, 1 fresh red pepper, 10 - 15 pepper grains, 2 tablespoons of bean paste, 1 tablespoon of spicy black bean paste, 1 tablespoon of homemade fruity chopped pepper, stir-fry in red oil and stir until fragrant.
13
Dice the onions and stir-fry them in the pan until fragrant.
14
Wash the potatoes, peel them, dice them, add them and stir fry until they become golden brown after absorbing the oil.
15
Wash and dice mushrooms, place them in a pan and stir fry well.
16
Wash the cauliflower, break it into small pieces of cauliflower, and put it into the pan and stir-fry well.
17
Remove the old stems of celery, wash and cut into sections, and place them in the pan and stir-fry well.
18
Wash the tomatoes and dice them, put them into a pan and stir-fry until well to remove the juice, cover and simmer for 10 minutes and turn off the heat.
19
Spread a layer of tin foil on the baking sheet and brush it evenly with a layer of cooking oil.
20
Place the marinated fish on tin foil.
21
Preheat the oven at 200 degrees C, place the baking sheet in the middle layer of the oven, and bake over high heat for 20 minutes.
22
After 20 minutes, remove the baking sheet, spread the fried vegetables on the fish, and pour in the soup. Return to the oven and continue to bake for another 10 minutes.
23
After 10 minutes, remove the baking sheet and sprinkle the coriander and garlic on the fish.Spicy grilled fish Make Tips
[Huixin's Experience and Tips]: 1. When handling the fish, gently scrape off the black membrane on the surface of the fish with a knife. — This is the first step to removing the fishy smell. 2. After cleaning the fish, wipe the surface dry first to prevent the fish from slipping due to water during subsequent steps and avoid injuring your hand. 3. When removing the bloodline, do not pull it out forcefully, or the line will snap. Instead, gently pat the fish body, and the bloodline will easily come out on its own. 4. Make sure to remove the bloodline from both sides; the method is the same. — Removing the bloodline is the second step to removing the fishy smell. 5. When making diagonal cuts on the fish with a knife, pay attention to the angle of the knife; tilting it slightly makes it easier to operate, and be careful not to hurt your hand. 6. When marinating the fish, mix all the marinade ingredients evenly first before applying it to the fish, so the flavor is absorbed more evenly. 7. It is best to use white liquor when marinating the fish, as it is more effective for removing the fishy smell. — Marinating with white liquor is the third step to removing the fishy smell.