Thai spice roasted dragonfish
By VicentaLakin
It's so tender, it's so sweet, it's so sweet。
Recipe Recommendations
- Longli fish meat 150 grams
- asparagus
- bitter chrysanthemum 1 small
- grapefruit 1/3
- red onion one
- cherry radish of 3
- green lemon 2 tablets
- millet pepper one
- olive oil 10 ml
- lemon juice 20 ml
- salt 2 grams
- pepper 2 grams
- ginger 5 grams
- turmeric powder 5 grams
- fish sauce 20 ml
- coconut water 30 ml
- hot and sour
- roast
- several hours
- simple
Steps for Thai spice roasted dragonfish
1
(b) The availability of key materials
2
First pickled pickles, a small piece of ginger cuttorium, little pepper cut, red onions cut silk
3
Sliced ginger, rice peppers, onions with ginger butter, lemonade, olive oil, fish troughs, coconut water to be broken in the mixer, salt and pepper shredded sauce
4
(b) Cut the lobster into two equal pieces, covered with pickles and covered with membranes for two hours
5
Picked up the lobster, wrap it up in oil and put it on the grill
6
The oven is preheated to 170 degrees and the dragonfish is placed above the middle of the oven and set on fire for 30 minutes
7
During roasted fish, salad is mixed with olive oil, lemonade, salt and pepper
8
After the fish is cooked, put a proper amount of salad on the plate, put a piece of roasted fish, cut the oil paper, put a lemon tablet on the roasted lobster surface, and put some yoghurt on it。Thai spice roasted dragonfish Make Tips
1. If you don't have shallots, you can use onions instead;
2. Millet chilies are very spicy, so don't use too much;
3. Baking wrapped in parchment paper helps retain the fish's moisture and keeps it tender without being dry; paired with a refreshing salad, the overall taste is lighter and has more distinct layers.