Tinfoil seabass

Overview

Today I copied a lot of the restaurant’s signature dishes, so don’t miss out on the delicious ones.

Remove the scales and internal organs of the sea bass, wash and drain. Wash and set aside other side dishes.
Slice lotus root, potatoes, red pepper and onion into cubes, celery and carrots.
Put a spoonful of bean paste and a spoonful of black bean paste together, and prepare the other seasonings.
Spread tin foil on a baking sheet.
Boil the potato slices and lotus root slices in boiling water and take them out.
Spread flat on baking sheet.
Cut both sides of the seabass and pat it with a layer of dry starch. This will make the skin crispy.
Heat oil in a pan, add seabass and fry until hot.
Fry until golden brown on both sides.
Remove from the pan and place on potato slices and lotus root slices.
Add bean paste and black bean paste to the remaining oil in the pot and stir-fry until red oil emerges.
Add bay leaves, star anise, and peppercorns and stir-fry until fragrant. Add onion, ginger, and garlic and stir-fry until fragrant.
Add onions, carrots, red peppers, and celery and continue to stir-fry. Add cooking wine, light soy sauce, steamed fish soy sauce, sugar, add a small spoonful of boiling water and bring to a boil.
Pour it into the baking pan. Be careful to spread the vegetables around and not cover the back of the fish. Otherwise, the skin will not be crispy and the soup will be poured onto the fish.
Put it into the preheated oven at 200 degrees for about 20 minutes, then take it out and sprinkle with coriander.