Spicy Tempeh Grilled Fish

Name: Spicy Tempeh Grilled Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some fish; Some potato; Some garlic; Some Green bamboo shoots; Some Lotus root; Some Enoki mushroom; Some Sliced ginger; Some Green onion; Some Pixian Doubanjiang; Some Bay leaf; Some Soy sauce; Some Laoganma tempeh sauce; Some pepper; Some Sesame pepper; Some Aniseed; Some Sugar; Some Vinegar; Some salt; Some beer

by Peanut

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

My favorite way to make fish is to grill the fish! ! !
Because my least favorite process of frying fish can be omitted~
25B Changdi, original grill pan, one and a half catty fish at a time is just right! !
Choose some side dishes that are not easy to produce water well. I recommend potatoes and lettuce. They are really delicious~~"

Spicy Tempeh Grilled Fish

1. I used a catty and a half of grass carp today. Ask the vendor to clean the scales; separate the fish from below with special kitchen scissors (the fish head should also be separated); I will use scissors to cut the meat on both sides of the fish's spine, so that the fish can be easily flattened The cooking wine, a little salt and ginger slices are prepared in advance for a while.

2. Cut potatoes, green bamboo shoots and lotus root slices into strips, minus the roots of enoki mushrooms.

3. Shred the onions and green onions; you can prepare more garlic, which is also delicious when grilled as a side dish.

4. Spread the marinated fish on a baking tray with shredded green onions, brush it with a layer of oil, and pre-bake at 200 degrees (about 5 minutes); when you see water coming out of the baking tray, you must pour out the water.