Baked Grilled Fish with Pickled Peppers and Basil
1.
Let the seller handle the grilled skin fish in the market for you, wash it at home, and marinate it with salt and cooking wine for 5 minutes
2.
Ingredients: chopped pepper, yellow pepper sauce for seafood, ginger, basil, pepper, Pixian watercress
3.
Put shredded ginger and pepper in the pot to fragrant, and then add a teaspoon of Sichuan Pixian Douban for coloring. Do not add too much. Both peppers are salty. Then add the seafood with chili sauce and red pickled peppers
4.
Stir it well and let it stand to cool
5.
Basil leaves and chopped
6.
The grilled fish is neatly placed on the tin foil, with the shiny side of the tin foil facing up
7.
Top with pickled pepper sauce
8.
Top with basil leaves
9.
Double-fold on three sides and seal it up. Preheat the oven 220 for 5 minutes, put it in, and heat it up and down at 220 degrees for 15 minutes until it is cooked, take it out with kitchen gloves, and cut it from the middle. The fish is smooth and smooth. The aroma of basil fills the nose, and the pickled peppers are strong. It's still a good dish to treat at home
Tips:
It is better to marinate the fish for 5 minutes, and it must be wrapped in tin foil to avoid air leakage.
