Spicy Grilled Fish with Tempeh
1.
Prepare a sea bass, plan the belly, remove the intestines, and remove the scales. Clean it. From the belly of the fish, it is attached to the fish bone slices and becomes connected to the back. Spread it flat on the plate; put salt on the fish, put in the cooking wine, and cut a section. Shredded green onions, 2 slices of ginger, pickled for flavor, pickled for 30 minutes to an hour
2.
Prepared vegetables; wash all vegetables, cut into long strips, slice ginger, and shred the remaining green onions
3.
The oven uses steaming and grilling mode, the temperature is set to 200 degrees to preheat; the fish is put into the preheated oven, 18 minutes
4.
While grilling the fish, prepare the vegetables; put vegetable oil in the wok, add the tempeh hot sauce and stir fry to create a fragrance, add green onion, ginger, star anise, and pepper to continue to fry the fragrance
5.
Add carrot sticks and stir fry until the carrots are soft
6.
Add the rest of the vegetables and stir-fry evenly, add sugar and salt and stir-fry evenly
7.
Put in half a bowl of water, simmer for a while, turn off the heat
8.
Oven time to take out the baking pan
9.
Spread all the fried vegetables on the fish, and pour the soup into the roasting pan
10.
Put the bakeware in the oven again, set the temperature to 200 degrees, steaming mode, time 10 minutes
11.
Take out the baking tray after 10 minutes and serve while it is hot
Tips:
The finished product in the steaming and grilling mode, the fish is tender and juicy, without coke drying, the taste is like steamed, and the side dishes are randomly matched. The bakeware I use is non-stick, easy to clean, if not non-stick, you need to spread tin foil
