Wushan Grilled Fish (oven Version)

Wushan Grilled Fish (oven Version)

by Breeder of little whales

5.0 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

I'll check my homework~
Don't just talk about it~

Will choose interesting comments to reply yo

Grilled fish ingredients: one carp, parsley, enoki mushroom, lotus root, shiitake mushrooms, dried tofu skin, sweet potatoes, potatoes, etc. The amount of side dishes you like.
Scallion, ginger, garlic, dried chili, pepper, soy sauce appropriate amount, Pixian bean paste (personally think it is indispensable), three spoons, appropriate amount of salt and sugar, 250ml stock (can be replaced with white water or soaked shiitake mushroom water.

Marinated fish seasoning: green onion, ginger, salt, cumin, five-spice powder, cooking wine, chopped pepper.

Grilled fish
1. Wash the slaughtered fish, cut off the fins and tails, cut off the fish belly, take out the internal organs, cut off the teeth and gills, divide the fish into two halves, connect the back of the fish, and pull out the tendons on both sides (don’t remove The tendons will become fishy) [❗The position of the fish tendons, see the recipe map], put a knife on the fish body, use a large spoonful of cooking wine, salt (less salt for those with light mouth), cumin powder or five-spice powder to smear the fish body (front and back) On both sides), stuff the sliced green onion and ginger into the mouth of the flower knife (as shown in the picture below) and marinate for 20 minutes.

2. Put oil in the pot, heat it up, add garlic and stir fry until fragrant, Pixian bean paste and fry until fragrant, add a little broth and soy sauce, and boil it into a slightly thick sauce. Start to preheat the oven to 230°C. (The warm-up time refers to about ten minutes)

3. Spread the baking tray with tin foil (oil paper and baking paper are not acceptable), and evenly spread the sweet potato chips on the top (remember to brush the oil if you don’t spread the sweet potatoes~), put the marinated fish on it, and put it as you For the shape you like, remove the green onion and ginger and put it in the baking dish, and pour the sauce in step two (pour it accurately in the flower knife, so that it is more flavorful and the fish skin will not be soft), and brush on the fish body Soy sauce and oil, sprinkle with chili noodles, pepper noodles, cumin powder and other powders you like, put them in the preheated oven, middle layer, and bake at 200℃ for 20 minutes. (If you want the fish skin to be crispy, you can improve it. Fire temperature, you can take it out in the middle and brush the soy sauce and oil again.)

4. Cut ginger into ginger shreds, garlic into garlic cloves, and then process the side dishes, various vegetables, mushrooms, lotus root, potatoes, yam and other easily oxidized vegetables, don't forget to soak in water after cutting.

5. Put oil in the wok, heat it to 50% heat, add minced ginger, minced garlic and fry until fragrant, add Pixian bean paste, chili, and Chinese pepper, fry until fragrant, add appropriate amount of broth (or white water, or mushroom water), add soy sauce, Salt, wait for the seasoning, and don’t put too much stock if you don’t want to eat boiled fish.

6. Add the prepared side dishes, turn off the heat after it is cut off, ❗❗ (Do not fry (cook) the side dishes for too long, unless you want to eat the vegetable paste) Stir fry until the soup is slightly thick. Don't be too dry.

7. Take the grilled fish out of the oven. If there is more fish soup in the grill pan at this time, pour out some, and then spread the fried side dishes and the soup on the grilled fish. (If there is too much juice, please be sure to collect the juice separately before pouring it~) ps: If you want the fish skin to be crispy and spread on both sides, you have to learn to be flexible, friends!

8. Put the grilled fish with side dishes into the upper middle of the oven and bake at 200°C for 5-10 minutes.

9. Take a large stainless steel soup spoon (you can use it directly if you don’t worry about washing the pot or the soup spoon is not big enough), add a proper amount of oil, and heat it to 50% of the heat, add dried chili and Chinese pepper to boil fragrant (note Don't boil it), pour it on the grilled fish while it is hot, decorate the grilled fish with coriander and serve.

[⭕ Spilling oil is to make the fish skin more crispy and taste more fragrant, but if you are losing weight or are afraid of greasy friends, you can omit the oil splashing step and just put the parsley on the table. Fang’s little whale never splashes oil . 】

Don't forget to read the tips🎈🎈

The recipe comes from Fang's cute little @鯨滚滚

Ingredients

Wushan Grilled Fish (oven Version)

1. In view of the fact that you always leave a message saying where the fish tendon is and how it cramps, the fish tendon is the fishy line on both sides of the fish's body. I temporarily searched for a picture of a netizen with Baidu id "ok Cheng Xiaoxiao" on Baidu Know ) Cut a knife diagonally behind the gills, and you can see the white lines in the fish. This is the fish tendon.

Wushan Grilled Fish (oven Version) recipe

2. It is still the picture of "ok Cheng Xiaoxiao" (picture invaded and deleted). Find the fishing line and pick out the head, then slowly pull it out. The action should be light.

Wushan Grilled Fish (oven Version) recipe

3. Processed fish, marinated

Wushan Grilled Fish (oven Version) recipe

4. Take out the seasoning and put it in the oven

Wushan Grilled Fish (oven Version) recipe

5. Prepare side dishes

Wushan Grilled Fish (oven Version) recipe

6. Eat, eat, eat! (I did this)

Wushan Grilled Fish (oven Version) recipe

7. This is made by a little whale, there are crabs in it, hahaha, so cute

Wushan Grilled Fish (oven Version) recipe

8. This is also made by the little whale, and it is more delicious with the sauce!

Wushan Grilled Fish (oven Version) recipe

Tips:

1. If you want to take a good-looking photo, you don't need to remove the fish tail. After applying oil, wrap the tail in tin foil. (In fact, it’s not much different from after cutting it out_by @小鲸鱼) (Hahaha, I just want to spit out, you look at the last step diagram, which is @小鲸鱼 cut the tail of the fish, ugly, cute, ugly, ugly Haha (˙̆⚇˙̆ )_by this recipe master)

2. To pursue the effect of crispy fish skin, brush some oil before roasting.

3. If you can't eat spicy, you can replace the sauce with ordinary bean paste, Korean sweet chili sauce, curry, etc. The same way~, chili noodles or dried chilies can also be replaced with five-spice powder and Chinese pepper, but the taste will be different.

4. There is no fixed type of fish. If the cooking skill is good, the sea fish will be delicious when grilled.

5. Grilled fish with fried peanuts will be more attractive than ordinary grilled fish.

6. There is no need to cover the tin foil on the whole grilled fish

7. Those who don’t like to eat sweet potatoes can replace them with potatoes without telling them

Comments

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