1. Clean up the perch and change the back of the fish to a knife.
2. Put it in a boiling water pot and cook for 6 minutes. Pour out the excess juice and place it on the tin foil on the baking sheet.
3. Cut the lemon, squeeze half of the lemon juice out of the lemon, and cut the other half into three slices.
4. Stir the minced ginger garlic, green onion and chili rings into the lemon juice and stir well.
5. Add a little oil to the pot, add the green onion and minced ginger garlic until fragrant, pour it into a bowl of lemon juice, add a little salt and mix well.
6. Add light soy sauce, oyster sauce and a little water to the crude oil pot and simmer it into a sauce.
7. Move the steamed fish to a baking tray lined with tin foil.
8. Pour the sauce on the steamed fish, pour in the lemon juice and add the sliced lemon.
9. Preheat the oven to 160°C and bake for 10 minutes.
Tips:The choice of fish-The authentic Thai-style lemon grilled fish is tilapia, but the home-cooked version uses sea bass!
