Spicy grilled seabass with fruit tea
Overview
For a person who has lived in a water town since he was a child, he can go without eating meat for a month, but he cannot go without eating fish for three days. The way to eat fish in his hometown is to boil the small fish, stick the pancakes to boil the small fish, and stew the big fish with seasonings, and simmer it in a firewood pot for several hours. I can't help but drool when I think back to it. Now that I have been in Wuhan for more than ten years, there are many ways to eat fish, including steamed, braised, sweet and sour, chopped pepper, and the most common way to eat fish in Wuhan, glutinous rice cake fish, which is also my favorite way to eat it. In recent years, another way to eat fish has emerged, spicy grilled fish! I once ate Xiao Zhang’s grilled fish. It was rumored to be amazing and delicious. Even though I didn’t think it was special after eating it once, it would be my last time. The world of foodies is that as long as you can make delicious food, you want to copy it, buy a fish, mix it with your favorite side dishes and seasonings, and finally add it with homemade fruit tea, and the home-cooked version of spicy grilled fish is served. This meal is super comfortable!
Tags
- hot dishes
- home cooking
- oven dishes
- afternoon tea
- autumn recipes
- students
- apple
- bass
- black tea bag
- chives
- coriander
- corn starch
- cucumber
- cumin powder
- dried chili pepper
- enoki mushroom
- ginger
- green onions
- homemade garlic chili sauce
- kumquat
- lee kum kee pesto chili sauce
- long eggplant
- lotus root
- mango
- millennium cherry tomato
- onions
- passion fruit
- potatoes
- rapeseed oil
- rice wine
- rock sugar
- snow peas
- star anise
- strawberry
- thousands of sheets
- very fresh soy sauce
- white sugar
- zanthoxylum bungeanum
- green pepper
- pepper
- red pepper
- salt
- tomatoes
- water
Ingredients
- Apple 1
- Bass 1 piece (about 550 grams)
- Black tea bag 1
- Chives Appropriate amount
- Coriander Appropriate amount
- Corn starch Appropriate amount
- Cucumber 1 root
- Cumin powder Appropriate amount
- Dried chili pepper Appropriate amount
- Enoki mushroom 1 small handful
- Ginger Appropriate amount
- Green onions Appropriate amount
- Homemade garlic chili sauce 2 tablespoons
- Kumquat 6
- Lee Kum Kee Pesto Chili Sauce 1 spoon
- Long eggplant 1
- Lotus root Half a section
- Mango 1
- Millennium Cherry Tomato 6
- Onions half
- Passion fruit 2
- Potatoes 2
- Rapeseed oil Appropriate amount
- Rice wine Appropriate amount
- Rock sugar Appropriate amount
- Snow peas Appropriate amount
- Star anise 3
- Strawberry 7
- Thousands of sheets 1 piece
- Very fresh soy sauce Appropriate amount
- White sugar Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- green pepper 1
- pepper Appropriate amount
- red pepper 1
- salt Appropriate amount
- tomatoes 1
- water Appropriate amount
Steps
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Slaughter the seabass, remove the internal organs and scales, wash and dry the fish, make a few cuts on both sides, marinate with rice wine, salt and ginger slices for half an hour.
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Wash the side dishes and cut them with knives. Soak potatoes, lotus roots and eggplants in water to prevent oxidation.
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Various condiments are ready.
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After the fish is marinated, remove the ginger slices and apply corn starch on both sides
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Add oil to the pan and fry the fish over medium heat until golden brown on both sides.
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Place the fish in a baking pan, brush both sides of the fish with oil, and bake in the middle rack of the preheated oven at 200 degrees for 15 minutes.
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While the fish is grilled, let's stir-fry the side dishes. In the remaining oil in the pot, add Sichuan peppercorns, dried chili peppers, star anise, ginger slices, and green onion segments and stir-fry over low heat until fragrant.
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Add the three sauces and continue to stir-fry over low heat.
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Stir-fry the red oil and release the fragrance.
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Add onion pieces and stir-fry evenly. (All with small fire)
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Then add the green and red pepper pieces and continue to stir-fry evenly.
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Add millennium cherry tomatoes and tomatoes and stir-fry.
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Add lotus root, potatoes and eggplant.
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Sauté each vegetable with the sauce.
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Add enoki mushrooms and snow peas and stir-fry (blanch the remaining snow peas in boiling water).
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After stir-frying, add appropriate amount of salt, sugar, cumin powder, pepper, and soy sauce to taste.
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Add appropriate amount of water and cook until cooked.
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After the fish is baked, take it out, pour the fried side dishes into the baking pan, place a few cut and seeded kumquats, and put it in the oven at 200 degrees for about 25 to 30 minutes on the middle rack.
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After the fish is grilled, take it out, place cucumber slices, blanched snow peas, sprinkle with chopped chives and coriander, and the grilled fish is ready. (I didn’t do the oily part at the end because I didn’t like it being too greasy)
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To prepare fruit tea, wash all the fruits, peel the peeled ones, remove the seeds if necessary, cut them into the shape you like, dig out the passion fruit and put it into a glass bottle.
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First rinse the black tea with boiling water and discard it. Then boil the water in the pot, add rock sugar and tea bag, cover it and let it soak for five minutes until it is warm.
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Put all the fruits into the teapot and cup, pour in the black tea that has been left to warm, and the fruit tea is ready.
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Another cup of fruit tea!
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Spicy grilled seabass with fruit tea, don’t be too delicious!
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures
