spicy grilled fish
Today's highlight is this super spicy grilled whole fish. Other dishes are paired around it, and we mainly eat it. Come and pay attention, the taste will never let you down!
Recipe Recommendations
- grass carp a
- cauliflower appropriate amount
- color pepper appropriate amount
- onion appropriate amount
- green bamboo shoots appropriate amount
- carrots appropriate amount
- Pleurotus appropriate amount
- celery appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- cooking wine appropriate amount
- cumin powder appropriate amount
- chili powder appropriate amount
- dried chili appropriate amount
- Pi County bean paste appropriate amount
- the pepper appropriate amount
Steps for spicy grilled fish
1
Chop the ginger and garlic, add salt, soy sauce, oyster sauce, pepper powder, cumin powder, cooking wine, and chili powder, mix well into pickled fish sauce.
2
Remove the head and tail of the grass carp, remove the fish fishy lines and abdominal wall black membrane, and cut them into two pieces without cutting (place them at both ends before roasting the head and tail and roasting together).
3
Turn over the fish body and make a few cuts on the fish body.
4
Spread the mixed juice evenly on the fish and on the knife edge. Put ginger slices and spring onions slices into the knife edge, and put spring onions and ginger slices on the bottom of the container to marinate the fish for 40 minutes to a few hours.
5
Brush the marinated fish with soy sauce and oil, place it in the oven and bake at 200 degrees for 25 minutes. Remove.
6
Cut the prepared side dishes into slices and cut them into strips for later use.
7
Put the oil into the pan, heat the oil, add the bean paste, dried peppers, and sesame peppers, stir-fry until fragrant.
8
Add appropriate amount of water, garlic cloves until the water boils, add the side dishes in turn and cook them. Put the uncooked roots and roots vegetables first, and add the easily cooked vegetables such as colored peppers and onions later. Pour the cooked vegetables into the roasted fish with the soup and vegetables.
9
Finally, add some dried chili strips and sesame pepper ingredients to the fish, and pour on it with hot oil to burst out the fragrance, which improves the brightness and increases the aroma.