Grilled Wuchang Fish

Name: Grilled Wuchang Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; Some ginger; 2 tablespoons Cooking Wine; a little Savory sauce; 1/2 a teaspoon Chili powder; 1/2 a teaspoon Cumin powder; 1/2 a teaspoon pepper powder; 1 tsp salt; Some Cooking oil

by Huaer's gourmet kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

What I want to share with you today is about what you would do if you had a fresh fish. The lazy version can be steamed; if you are not afraid of time-consuming, you can make hand-made fish balls; the meal version can be sliced with fish to make boiled fish; but if you have a small wine at home and do not want to eat the staple food, a grilled fish is the most suitable. of. Grilled fish with small wine is very comfortable.

Ingredients

1 piece Wuchang Fish
Some Ginger
2 tablespoons Cooking Wine
a little Savory Sauce
1/2 a teaspoon Chili Powder
1/2 a teaspoon Cumin Powder
1/2 a teaspoon Pepper Powder
1 tsp Salt
Some Cooking Oil

Grilled Wuchang Fish

1. Wash the Wuchang fish to remove the internal organs and the black membrane in the fish belly.

2. Double-sided cutting knife, marinate with cooking wine, ginger slices, and umami juice for half an hour. During the period, turn the fish body several times to make every side taste delicious.

3. Spread tin foil on both sides of the fish, and be sure to brush a little more, otherwise the fish skin will stick to the tin foil, and the skin of the grilled fish is the best. So when the oil penetrates into the fish, you can apply another layer.

4. Wrap the fish body completely with tin foil and place it on a baking tray lined with greased paper (or tin foil). Be sure to spread things, otherwise the juice left over after high temperature carbonization will be too difficult to wash off. Believe me, you really don’t try to be able to Wash it up. Preheat the oven to 200 degrees and bake for 20 minutes.

5. Using this time, let's make the seasoning for the fish. I use a food processor to grind dried chili. I like the slightly coarse-grained chili noodles, mixed with pepper powder (just before I made carrot rolls and made a lot of salt and pepper, this time I used it) and cumin powder. You can see the dosage by yourself. As shown in the picture, I like cumin, so I put more cumin powder.

6. After 20 minutes, take it out and open the tin foil, brush the oil again, sprinkle the seasoning, turn it over and smear it, wrap it in tin foil, and bake it for 10 minutes.

7. When 10 minutes are good, turn the fish over and continue to bake for another 10 minutes. It takes 40 minutes for a fish, and the time is short.

8. From a nutritional point of view, eating grilled fish must be paired with a la carte. For example, you can go with a cold dish or a soft-boiled vegetable dish. I blanched some soybean sprouts in hot water. After the fish was roasted, I opened the tin foil and laid the bean sprouts next to the fish. At this time, the tin foil was turned on and let's bake it for another 5 minutes. The purpose is to make the fish skin crispy, crispy and more delicious than wet.