Sauce-flavored grilled fish

Overview

Grilled fish, of course, has the most classic spicy flavor, but if you want the elders and children in the family to enjoy the delicious food together, the soy sauce flavor is indispensable. The sauce I made myself has a rich yet mild aroma. My adults and children couldn’t stop eating it◕‿◕

Tags

• home cooking
• seafood
• autumn recipes
• lunch
• dinner
• students
• bean sprouts
• celery
• cinnamon
• dried chili pepper
• dried fungus
• dried shiitake mushrooms
• enoki mushroom
• fresh fish
• fresh kelp
• fried potatoes
• garlic
• onions
• peanuts
• sauce
• star anise
• tofu skin
• water starch
• zanthoxylum bungeanum
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 piece of fresh fish (any kind of fish can be used, a blind tank is used here), rinse well, and use kitchen paper towels to dry the surface water

   

2. 2 Cut the fish's back into two halves with a knife, leaving only the back connected

   

3. 3 Sprinkle 1 spoon of ginger powder, 3 spoons of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce and 1 spoon of salt, spread evenly on both sides, add ginger slices and garlic slices, marinate for more than 1 hour in advance

   

4. 4 Have side dishes ready. Dried mushrooms and dried fungus need to be soaked in advance

   

5. 5 Prepare seasonings

   

6. 6 Dissolve 2 tablespoons of starch with water. The key is to prepare a bowl of soy sauce ~ My recipe is 3 spoons of light soy sauce, 3 spoons of oyster sauce, 2 spoons of tomato sauce, 2 spoons of cooking wine, 1 spoon of white wine, 2 spoons of teriyaki sauce, 1 spoon of sweet noodle sauce, 1 spoon of soybean paste, 1 spoon of garlic chili sauce, 1 spoon of mushroom sauce, 1 spoon of salt, add appropriate amount of water and mix well

   

7. 7 Preheat the oven ahead of time. Spread oil on a baking sheet with tin foil, put the marinated fish on it, drizzle more oil on the fish, put it in the middle of the oven, and bake at 200° for 25 minutes. After about 10 minutes, pour oil on the fish again

   

8. 8 Take a large deep baking pan and place easy-to-cook ingredients directly on the bottom of the baking pan, such as bean sprouts, enoki mushrooms and fried potato cubes. Set aside

   

9. 9 Add cold oil to the wok and pour peanuts

   

10. 10 After the oil temperature rises, fry over medium heat for 1 to 2 minutes. Drain when the color changes slightly (be careful of burning) and set aside

    

11. 11 Leave oil at the bottom of the pot, add half of the onions and garlic and sauté until fragrant

    

12. 12 First pour in the hard-to-cook ingredients, such as mushrooms, celery and fungus, add 1 spoon of pepper powder, stir-fry over high heat until cooked

    

13. 13 Then pour in tofu skin, kelp and onion shreds, add 1 spoon of cooking wine, 1 spoon of light soy sauce and appropriate amount of salt, stir-fry for 2 minutes

    

14. 14 Stir-fry all the ingredients until they are cooked through and the flavor is basically absorbed

    

15. 15 Spread the fried vegetables evenly on the baking sheet and set aside

    

16. 16 Heat oil in a pan, add star anise, bay leaves, cinnamon and peppercorns and stir-fry over medium heat until the five-spice oil comes out. Be careful not to overcook them. Drain all seasonings and discard, leaving oil at the bottom of the pot

    

17. 17 Pour in the onion, ginger, garlic and dried chili and sauté over high heat

    

18. 18 Pour in 1 bowl of prepared sauce, then add 1 bowl of water, and bring to a boil

    

19. 19 Pour in the water starch while stirring quickly to prevent clumping, and cook over medium heat until thickened. Season with salt and chicken powder as needed

    

20. 20 Transfer the grilled fish flat to a deep baking pan, working carefully. Pour in the freshly fried sauce, put it in the middle of the oven, and bake at 200° for another 10 minutes

    

21. 21 Remove from the oven, sprinkle peanuts and coriander around the fish, and drizzle with a little sesame oil. Complete~

    

22. 22 Finished product pictures