Grilled Fish with Sauce
1.
1 fresh fish (all kinds of fish can be used, here is a blind trough) rinse, and use a kitchen paper towel to dry the surface water
2.
Change the back of the fish with a knife, cut the fish in half, leaving only the back connected
3.
Sprinkle 1 spoon of ginger powder, 3 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce and 1 spoon of salt. Spread evenly on the front and back, add ginger and garlic slices, and marinate for more than 1 hour in advance
4.
Prepare the side dishes. Dried shiitake mushrooms and dried fungus need to be soaked in advance
5.
Prepare seasonings
6.
Dissolve 2 spoons of starch with water. The point is to adjust 1 bowl of soy sauce~ My recipe is 3 spoons of light soy sauce, 3 spoons of oyster sauce, 2 spoons of ketchup, 2 spoons of cooking wine, 1 spoon of white wine, 2 spoons of teriyaki sauce, 1 spoon of sweet noodle sauce, 1 spoon of soy sauce, 1 tablespoon garlic chili sauce, 1 tablespoon shiitake mushroom sauce, 1 tablespoon salt, add appropriate amount of water and mix thoroughly
7.
Preheat the oven in advance. Cover the baking tray with tin foil and brush the oil, put the marinated fish, pour more oil on the fish, put it into the middle of the oven, and bake on the upper and lower fire at 200° for 25 minutes. After about 10 minutes halfway, pour oil on the fish again
8.
Take a large deep roasting pan and spread the ready-to-cook ingredients directly on the bottom of the roasting pan, such as bean sprouts, enoki mushrooms and fried potato wedges, and set aside
9.
Pour cold oil into the wok and pour peanuts
10.
After the oil temperature rises, deep-fry on medium heat for 1~2 minutes, and drain after a slight discoloration (beware of frying), set aside
11.
Leave the oil in the bottom of the pot, pour half of the onion and garlic and sauté
12.
Pour in hard-to-cook ingredients such as shiitake mushrooms, celery and fungus, add 1 tablespoon of pepper powder, and stir-fry on high heat until it is ripe
13.
Then pour in tofu skin, kelp and shredded onion, add 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce and appropriate amount of salt, stir fry for 2 minutes
14.
Stir-fry all the ingredients until they are cut off and basically tasty
15.
Spread the fried dishes evenly on the baking tray and set aside
16.
Heat oil in a pan, pour in star anise, bay leaves, cinnamon and peppercorns and stir-fry the five-spice oil over medium heat. Be careful not to burn too much. Drain all seasonings and discard, leaving oil at the bottom of the pot
17.
Pour in shallots, ginger, garlic and dried chilies until fragrant
18.
Pour in 1 bowl of soy sauce, then add 1 bowl of water, and boil
19.
Pour the water starch and stir quickly to prevent lumps. Cook on medium heat until thick. Season with salt and chicken powder as needed
20.
Move the grilled fish into the deep grill pan and handle it carefully. Pour in the freshly fried sauce, put it in the middle of the oven, and bake for another 10 minutes at 200°
21.
Remove from the oven, sprinkle peanuts and coriander around the fish, drizzle a little sesame oil. Done~
22.
Finished picture
Tips:
1. If you like a sweeter taste, you can add 1 spoonful of sugar when making the sauce. The tomato sauce I use is very sweet, so it is not needed.
2. The quantity and type of side dishes can be adjusted according to your preference.
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