Spicy grilled fish (oven version)
Overview
How to cook Spicy grilled fish (oven version) at home
Tags
Ingredients
Steps
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Clean the fish body (Huh? Where is the fish head? Because the fish was too big, I steamed the fish head with pickled cabbage and ate it. For the specific method, please refer to my recipe "Sauerkraut Fish Head")
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Break the fish in half
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Add a little salt, minced ginger and cooking wine and marinate for 15 minutes
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Then smear the fish all over with chili sauce and marinate for 10 minutes. At this time, preheat the oven to 200 degrees
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Line a baking sheet with tin foil, place the fish skin on top and place it into the baking sheet
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Place in the preheated oven and set timer for 20 minutes
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Now let’s prepare the side dishes. Peel the green root and cut into thick slices (you can adjust it yourself if you don’t want too many side dishes)
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Wash the water-coated fungus and cut into equal sizes
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Half sliced lotus root
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Peel and slice potatoes
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Soak the kelp shreds in clean water several times in advance to remove salt stains
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Cut green and red peppers and set aside
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Start the oil pan
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When the oil is hot, add sauerkraut and chili sauce and stir-fry until fragrant
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Add a little water to boil, add lotus root and potatoes and stir-fry
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Then add the green bamboo shoots, fungus and kelp shreds, stir well
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Now it’s time to bake the fish, cover the fish evenly with the mixed side dishes
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(There are guests at home today who don’t eat onions and garlic, so I didn’t add them throughout the process)
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Return the lined baking sheet to the oven and bake for another 10 minutes
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After the fish is grilled, sprinkle with cumin seeds and white sesame seeds. Friends who can eat onions and garlic can add some onions and garlic chips. Heat the oil in the pan, add green and red pepper rings, and stir-fry until fragrant. Turn off the heat and immediately pour it on top. You can hear the sound of the oil sizzling
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Finished product pictures
