1. First, remove the internal organs of the hairtail, clean it, and cut it into evenly-sized pieces
2. Add salt, white pepper, and barbecue sauce to the octopus, and mix well
3. Cut a quarter of shredded green onion and some shredded ginger, add to the octopus, mix well, marinate for about an hour
4. Shred the remaining shallots and ginger, and chop the chives and coriander separately
5. Spread tin foil on the baking tray, spread the shallots and ginger shreds on the bottom, brush a layer of oil with an oil brush, sprinkle a layer of chopped shallots and coriander, and finally sprinkle a spoonful of cumin powder
6. Put the octopus evenly, pour the remaining soup on top, and sprinkle a layer of chopped chives and coriander at the end
7. Preheat the oven to 150 degrees from the top and bottom in advance, put the baking pan in the middle of the oven and bake for 20 minutes
8. Take out the baking pan and brush a layer of oil with an oil brush
9. Preheat the oven to 180 degrees, put it in the middle and bake for 5 minutes
10. The fragrant grilled fish tastes delicious when eaten hot
Tips:1. Adding the right amount of shallots when marinating can remove the fishy and flavor. Adding the onions under the grilled fish can also absorb the oil and will not be greasy.
2. When the oven starts to bake, the temperature should not be too high, so that the meat is cooked, and finally the temperature is increased appropriately for coloring.
This recipe uses a Midea smart electric oven, the model is T7-L382B second generation, the capacity is 38L, the power is 1800W, please adjust the heating time appropriately according to the power and temperature difference of your own oven.
