1. Clean the inner cavity and gills of the fish, without gills and black film;
2. Make a cut on each side of the fish's back;
3. As deep as the knife feels it touches the fish bone, we can see from the picture, the cut is quite deep, because this kind of fish has a thicker back meat;
4. Cut the green onion into long sections and then cut into long shreds, and shred the red pepper and green pepper;
5. Heat the pan a little, without oil, put the fish in the pan and bake until the surface slightly expands, turn it over for ten seconds, and so on on the other side;
6. Pour in hot water and soak half of the fish body, add 1 tbsp fish sauce, 1 tbsp lemon juice, 1.5 tbsp light soy sauce, then pour it on the surface of the fish, use a spoon to pour water from time to time, cook for 8 minutes, when time is up Use chopsticks to pierce the thickest part of the meat to see if you can go through it. If you can, it is fully cooked. Sprinkle about 1/2 teaspoon of pepper before it is out of the pan;
7. Please lift the fish into the plate and keep the soup;
8. Pour the remaining soup into the dish, not too full, set the pot again, add about 2 tablespoons of sesame oil after the pot is hot, pour in the shredded chives and chili, stir fry for a few seconds, about 4-5 mature, close Fire, and then spread it flat on top of the fish, like the finished picture, start it while it's hot.
Tips:1. Put as much lemon juice as you want in the fish sauce when seasoning the soup, 1:1;
2. Use sesame oil to cook the chili and chives, especially fragrant;
3. Do not pour out the soup after eating the fish, it can be used to cook tofu, which has a good fishy taste.
