Name: Chongqing Grilled Fish
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 880g Bream; 100g celery; 150g Loofah; 50g Bamboo shoots; 50g oil; 3g pepper; 20g Pixian Doubanjiang; 5g ginger; 20g garlic; 10g Dried chili; 5g Pickled peppers; 10g Tempeh; 30g Cooking Wine; 10g Green onions; 3g Chili powder; 2g Cumin powder; a little White sesame

Chongqing Grilled Fish

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Chongqing grilled fish, spicy and delicious, delicious. The grass carp sold here is too big for more than 3 catties, so I picked a bream. It’s been a long time since I challenged the spicy and trembling lips. When I ate it today, my lips were still a little trembling. It feels so enjoyable. After this meal with meat and vegetables, other dishes have been laid off

Chongqing Grilled Fish

1. Wash the live-killed bream and squeeze out the water

2. Pick celery cleanly and cut, bamboo shoots sliced, loofah peeled and cut into strips

3. Prepare all the spices

4. Pour the cooking wine into the bream, marinate half of the onion, ginger and garlic for 10 minutes

5. Then pick it up and put it in a baking dish lined with tin foil, brush with oil, soy sauce and add chili powder and cumin

6. After preheating the oven at 200 degrees, add it to the baking tray and bake for 20 minutes

7. When the roasting time is 5 minutes left, start the pan, add the green onion, ginger, garlic, bean paste, tempeh, and pickled peppers in warm oil and stir fry for a fragrant flavor.