Grilled Spanish Mackerel
1.
A big Spanish mackerel;
2.
Clean the Spanish mackerel, and the blood must be cleaned, otherwise the fishy smell will be heavy;
3.
Take the middle part of the Spanish mackerel, cut into 2 cm thick sections, and spread them in a deep dish;
4.
Sprinkle with green onions and ginger; sprinkle with freshly ground black pepper;
5.
Pour in an appropriate amount of Shaoxing wine, an appropriate amount of extremely fresh soy sauce; sprinkle an appropriate amount of sugar;
6.
Shake the plate a few times to mix the seasonings evenly, and cover with plastic wrap to let it pickle and taste;
7.
After marinating for 2 hours, turn over the sliced Spanish mackerel and continue to marinate. It is better to put it in the refrigerator overnight;
8.
Take a spoonful of honey, add a spoonful of cold boiled water and mix thoroughly;
9.
Take the marinated mackerel cubes, put them in a non-stick baking dish, and drizzle a little honey water on the surface;
10.
The function menu for the oven is set to roast up and down, meat/sweet potato, set the temperature to 220 degrees, and set the time for 30 minutes; it takes 6 minutes for the oven to preheat to the predetermined temperature, and the temperature does not flash at the end of the preheating, and the baking tray is placed in the oven ；
11.
After 10 minutes, take out the baking tray, turn the fish pieces over, and pour a little honey water again;
12.
Continue to put the bakeware back into the oven. When 5 minutes before the end, the lighting in the oven will light up, which is convenient for checking the roasting situation. If you see that the roasting has been colored, take out the bakeware 5 minutes in advance;
13.
The grilled fish is taken out and placed on a plate, with self-grown perilla sprouts, you can start.
Tips:
It is best to use a non-stick baking tray for grilling fish, which is easy to clean; if you don't have it, you need to put tin foil on the baking tray.
