Grilled fish with bean paste

Overview

Mr. Dongpo said: It is better to eat without meat than to live without bamboo. The gentleman who created Dongpo Pork actually loved bamboo so much that he gave up meat. However, the little girl who admired his literary talents was a common girl who not only loved meat, but also loved vegetables and fish. Especially, it’s hard to leave out the deliciousness of the fish. In recent years, grilled fish has become very popular in Anshan, but most of it is heavy with oil and spicy. I only ate there once with my friends. I ordered a large bowl of boiling water to rinse it before eating. It was still so spicy that I stuck my tongue out. I traveled to Wuhan on May Day this year and went to the famous Xiao Zhang Grilled Fish in Hubu Lane. No wonder it is so famous. The grilled fish is not spicy at all and is very delicious. The fish meat has a fresh and sweet feeling. After coming back, I was thinking about it and always wanted to make it myself, but I didn't know the recipe and I was not sure about the temperature. A few days ago, I was lucky enough to buy the latest oven PE5359WT from Petrus. The most surprising thing is that it comes with a food temperature measuring needle, so you can easily know whether the grilled fish or meat is cooked or not. After I got it, I thought about trying grilled fish, and I studied the seasonings and preparation methods. This is the first time I made it, and it actually tastes good. It's not spicy at all, the seasoning is accurate, salty and slightly sweet, it's delicious, the soup is delicious, and it goes very well with rice. I don’t know what the difference is between this and Xiao Zhang’s grilled fish method, but I am very satisfied with making it at home. It is better to live without bamboo than to eat without fish. This is the foodie girl’s declaration~~

Ingredients

Steps

Remove the scales and clean the internal organs of the fish, cut off the fins, wash and drain the water, and cut the fish in half along the spine. Make several cuts on the back of the fish, apply an appropriate amount of salt, cooking wine, and 10 grams of shredded ginger on both sides, spread evenly, and marinate for 20 minutes.
Shred the onion, shred the ginger, and slice the garlic.
Cut the dry tofu into strips, wash the bean sprouts, remove the roots of the fungus and tear it into pieces.
Put cumin powder, pepper powder, and ginger powder in a small bowl, pour in an appropriate amount of oil, and stir well to form a mixed oil.
Dip both sides of the marinated fish with some starch and spread evenly.
Heat oil in a pan, add fish, and fry over medium-low heat until both sides are brown.
Line a baking sheet with tin foil, brush both sides of the fish with the mixed oil, place the fish with its back up on the tin foil, place it in the second-to-last layer from the bottom of an oven preheated to 180 degrees, and bake for about 15 minutes.
Put oil in the wok. When the oil temperature rises, add onions, 10 grams of shredded ginger, garlic slices, pepper, aniseed, and red pepper. Stir-fry until fragrant. Add dried tofu, bean sprouts, and fungus, and stir-fry.
Add bean paste, light soy sauce, dark soy sauce, sugar, salt, pour in boiling water and cook for about 2 minutes.
Take the grilled fish out with the baking pan, take out the vegetables and place them on both sides of the fish, and finally pour the vegetable soup onto the fish body and vegetables.
Insert one end of the food probe into the socket in the oven, plunge the end of the needle into the fish, and bake for about 10 minutes until the temperature of the probe reaches around 70 degrees.
After taking it out of the oven, sprinkle with white sesame seeds and coriander and serve.

Overview

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Ingredients

Steps