1. Prepare the ingredients, cut the green onion into sections, slice the ginger, smash the garlic, and peel.
2. Make a knife on both sides of the fish, put salt on it, and stuff a little green onion and ginger inside to remove the fishy smell. Marinate for 10 minutes.
3. Wash the pepper and cut into small pieces for later use.
4. Cover the baking tray with tin foil and brush with some oil to prevent stickiness.
5. The marinated fish takes out the ginger slices and green onions from the belly, puts them in a baking tray, and smears a little cumin powder on both sides.
6. Put it in the oven and heat it up and down 180 degrees, 30 minutes is enough.
7. Put oil in the pot, heat to six minutes, now the onion, sliced ginger, garlic, and pepper are sautéed for a fragrant flavor.
8. Put a spoonful of watercress and sauté until fragrant.
9. Add a spoonful of garlic chili sauce, pour in white wine, and continue to fry until fragrant.
10. Add sugar, stir-fry for a while and start the pan. Spread on the grilled fish, put it in the oven and continue to bake for 10 minutes.
11. That's it! Sprinkle a little chili noodles and cumin powder, and the spicy and tangy grilled fish is ready! !
Tips:There is no need to add salt during the whole process, and the watercress and garlic chili sauce are both salty.
