Grilled fish
Overview
On weekdays, I eat more meat, and on weekends I eat more aquatic products, because fish and meat are a little different. Braised meat tastes better when it's cooled down, and fish still has a fishy smell after it's hot, so I eat more meat at different times during the week. On weekends, the family eats more aquatic products together, and freshwater fish is mostly steamed. Today I changed the taste - grilled, with the addition of mushrooms that Geng loves, and bean sprouts that Geng loves. I prefer louver, lively, plain and happy!
Tags
Ingredients
Steps
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Prepare the ingredients.
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First, clean the sea bass, make a cut on the back of the fish, add salt, cooking wine, green onion and ginger, massage for tens of seconds, and marinate for a quarter of an hour.
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All side dishes are cleaned and ready for use.
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Rinse the marinated fish and brush with a layer of oil.
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After preheating the oven to 200 degrees, put the fish into the oven and bake on the middle rack for 20 minutes.
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At this time, you can stir-fry the sauce, heat the pan with cold oil, add green onions, shredded ginger, all spices, hoisin sauce, Pixian bean paste and stir-fry over low heat until fragrant.
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Add some water, light soy sauce, and sugar to a boil, boil for another two minutes, and filter to leave only the soup.
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Add the filtered soup to the louver and cook for two minutes.
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Add bean sprouts and bring to a boil.
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Line a baking sheet with tin foil, and place shredded onions, cucumber strips, and mushroom slices on the bottom.
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Top with grilled fish.
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Add the cooked louver bean sprout soup and put it into the oven at 200 degrees for 10 minutes on the middle level.
