1. The main materials are ready;
2. First adjust the marinade of the marinated fish, mince a small piece of ginger, slightly chop the millet pepper, and shred the red onion;
3. Add slightly chopped ginger, millet pepper, red onion, turmeric powder, lemon juice, olive oil, fish sauce, and coconut water into a food processor to smash, add appropriate amount of salt and pepper to taste and adjust the marinade;
4. Cut the dragon fish into two equal pieces, soak in marinade, wrap in plastic wrap and marinate for 2 hours;
5. Take out the marinated longli fish, wrap it in oil paper, and place it on the baking tray;
6. Preheat the oven to 170 degrees, put the dragon fish on the middle level of the oven and cook for 30 minutes;
7. While grilling the fish, mix the asparagus, bitter chrysanthemum, grapefruit, shallots, and cherry radish with olive oil, lemon juice, salt and pepper to mix fruit and vegetable salad;
8. After the fish is grilled, put an appropriate amount of salad on the plate, put a piece of grilled fish, cut the oil paper, and put lime slices on the surface of the grilled dragon fish, and put some Thai style with a little yogurt on the surface. Sweet chili sauce is fine.
Tips:1. If there is no shallot, you can use onion instead;
2. Millet pepper is very spicy, don't put too much;
3. Wrap the grilled with oiled paper, which will retain the moisture of the fish and the tender but not woody taste. The refreshing salad tastes more refreshing and distinct.
