Grilled Fish with Bean Sauce

Name: Grilled Fish with Bean Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1250g grass carp; 180g Soy sprouts; 70g Dried Tofu; 50g Water hair fungus; 5g White sesame; 10g parsley; Some oil; Some salt; 1 tablespoon Cooking Wine; 20g ginger; 50g onion; 10g garlic; 2 tsp Cumin powder; 1 tsp pepper powder; 1/2 spoon Ginger powder; Some starch; 1g pepper; 1g Aniseed; 1 piece Red pepper; 1 tablespoon Doubanjiang; Some Soy sauce; Some Sugar

by Shangshizhiwen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Mr. Dongpo said: I would rather eat without meat than live without bamboo. The man who created Dongpo meat actually loved bamboo so much that he could abandon meat, but the little girl who admired his literary talent was a vulgar girl, not only loving meat, but also vegetables and fish. Especially, it is difficult to give up the deliciousness of fish.

In recent years, grilled fish is very popular in Anshan, but it is mostly heavy oil and spicy. I only went to eat with friends once, and ordered a large bowl of boiling water before eating. It was still spicy enough to stick out my tongue.

I traveled to Wuhan on May Day this year and went to the famous Xiao Zhang grilled fish in Hubu Alley. No wonder people have a reputation. The grilled fish that is not spicy at all are very delicious, and the fish has a sweetness. After I came back, I thought about it and wanted to do it myself, but I didn't know the recipe, and I wasn't sure about the temperature.

However, when the foodie was thinking about something, he couldn't help but want to try it, so he pondered and studied the seasoning and production methods for himself.

The first time I made it, it was really nice, the taste was not spicy at all, the seasoning was more accurate, the salty and slightly sweet, it was delicious, the soup was delicious, and it was very good for dinner. I don’t know the difference between this and Xiao Zhang’s method of grilling fish, but I’m very satisfied with making it at home.

It is better to live without bamboo than to eat without fish. This is the declaration of foodies~~

Grilled Fish with Bean Sauce

1. Descale and clean the internal organs of the fish, cut off the fins, rinse and drain the water, and cut it in half along the ridge of the fish. Make a few strokes on the fish's back. Spread an appropriate amount of salt, cooking wine, and 10 grams of shredded ginger on both sides. Spread well and marinate for 20 minutes.
Shred the onion, shred the ginger, and slice the garlic.
Cut the dried tofu into strips, wash the bean sprouts, remove the roots of the fungus with water and tear them into pieces.
Put cumin powder, pepper powder, and ginger powder in a small bowl, pour in an appropriate amount of oil, and stir to form a mixed oil.

2. Dip some starch on both sides of the marinated fish and spread it evenly.
Heat the pan with cool oil, add the fish, and fry on medium-low heat until both sides are colored.
Spread tin foil on the baking tray, brush both sides of the fish with mixed oil, put the back on top of the tin foil, put it into the second-to-last layer at the bottom of the oven that has been preheated to 180 degrees, and bake for about 15 minutes.
Put oil in the wok, when the oil temperature rises, add onion, 10 grams of ginger, garlic slices, Chinese pepper, aniseed, red hot pepper, and fry until the aroma is released, then add dried tofu, bean sprouts, fungus, and stir fry .

3. Add bean paste, light soy sauce, dark soy sauce, sugar, salt, pour in boiling water and cook for about 2 minutes.
Take out the grilled fish with the grill pan, remove the vegetables first and place them on both sides of the fish, and finally pour the soup on the fish body and the vegetables.
Insert one end of the food probe into the socket in the oven, stick one end of the needle to the fish, and bake it for about 10 minutes, depending on the temperature of the probe at about 70 degrees.
Garnish with white sesame seeds and coriander after baking, ready to eat.

Tips:
1. Please pay attention to the choice of fish according to the size of your oven. Your own 35L, two and a half catties of fish can be put down.
2. The baking time and temperature also need to be adjusted according to the temper of the own oven.