Grilled Fish with Black Bean Sauce
1.
After the grass carp is cleaned up, wash it with water. Split halfway from the abdomen to the back (not split)
2.
Make a few diagonal cuts on both sides of the fish body to make it easier to taste. Use kitchen paper towels to dry the fish thoroughly
3.
Spread 1/2 teaspoon of salt evenly on the inside and outside of the fish, and gently massage for a while. Then marinate for 15 minutes (at this time, the oven is preheated up and down to 230°C)
4.
Pour oil into the pot and heat it over high heat, add pepper, dried chili and aniseed. Deep fry until burnt red, the fragrance wafts out
5.
After frying, filter out the seasonings, leaving only the fried oil. The fried oil has a strong flavor of pepper aniseed (hereinafter referred to as raw oil)
6.
The marinated fish is placed on a baking tray lined with tarp (or tin foil). Use a brush dipped in oil to brush on the surface of the fish, using as much oil as possible. After brushing, put it into the middle layer of the preheated oven at 230℃, and bake for about 15 minutes
7.
Fry the side dishes while grilling the fish. Peel and cut lettuce into slices, slice carrots, and tear fresh mushrooms into small pieces (this step needs to be prepared in advance)
8.
Pour the remaining oil into the pot and heat it on high heat, first add the peeled garlic cloves and fry until golden, then add the ginger, green onion, and Pixian watercress, stir fry a few times, add the tempeh and continue to stir fry
9.
Pour lettuce, carrots, fresh mushrooms, etc. into the pot and stir fry for 3 minutes
10.
Stir-fry until soft, add oyster sauce, light soy sauce and stir-fry evenly
11.
Pour 250 grams of water
12.
After boiling, cover and cook for another 3 minutes, add pepper and serve. Because tempeh, Pixian watercress, light soy sauce, etc. all have salty taste, no additional salt is added. After cooking, you can taste the saltiness and decide whether to add salt according to personal taste
13.
After the fish is cooked, take it out of the oven, and the oven temperature drops to 165°C
14.
Pour the cooked side dishes on the fish immediately. Pay special attention to pouring the soup on the knife edge of the fish body, so that the taste of the soup can penetrate into the fish. Put the baking tray back in the middle of the oven and bake at 165°C for another 8 minutes, and the fish is ready
Tips:
1. When buying fish, the fish seller usually helps clean up the fish. The first step (splitting the fish in half) requires a certain degree of skill. If you feel that you are causing trouble, you can also ask the fish seller to help you cut it.
2. Before pickling the fish, the water on the fish must be wiped clean as much as possible. If there is too much water on the fish, it will be difficult to get the crispy skin on the surface during subsequent roasting. Similarly, when brushing the oil, try to brush as much as possible, and brush a bit thicker, the grilled fish skin will be more delicious.
3. If you like to eat spicy children's shoes, you can increase the dried red pepper in the oil ingredients according to your own taste.
4. When grilling fish, you need to spread tin foil or tarp, otherwise, the soup will be carbonized on the baking tray, but it is difficult to clean!
5. The type of side dishes can be selected according to your own preferences. In addition to the few mentioned in the recipe, cauliflower, lotus root slices, celery, potato chips, etc. are all very suitable.
6. When pour the side dishes into the baking dish, try to pour more soup on the fish, so that the fish can absorb the soup and add more flavor when it is grilled.
7. Frying the fragrant oil is one of the keys to the deliciousness of this fish. A sufficient amount of oil can create a delicious taste, but this is contrary to our concept of low fat and health. For children's shoes who want to eat lower calories and are willing to sacrifice the taste, the amount of vegetable oil can be halved.
