1. The live black fish is slaughtered and washed and then sliced along the spine.
2. Cut off all the thorns
3. I only take two pieces of thornless meat. The fish I bought today is very large. A big piece is 600 grams. Just roast one piece today.
4. Cut the fish into two pieces and add the Orleans barbecue ingredients
5. Add a little cooking oil and 1 teaspoon of oyster sauce
6. Spread evenly and knead slightly, then marinate for half an hour
7. Put tin foil on the baking tray, put the marinated fish, and sprinkle a little onion on it
8. Preheat the oven at 220 degrees, put it in the oven and bake for 20 minutes
9. Then sprinkle black pepper on the surface and bake for 5 minutes. My son must add black pepper. It’s okay if you don’t add it. Just bake it for 25 minutes.
10. The grilled fish is juicy. If you like burnt, you can bake it for a while.
Tips:The one I bake is relatively tender, if you like the burnt fragrant, you can bake it for a while
