How to make grilled fish best

In summer, everyone likes to get together with relatives and friends to eat grilled fish and hot pot. Just thinking about it is satisfying, but everyone knows that the food cooked outside is generally not very clean. If you eat improperly, it may cause gastrointestinal diseases. Therefore, it is best for everyone to eat out less. If you want to eat grilled fish, it is best to do it yourself. Sometimes what you make yourself is really not worse than what you eat outside, with full color, aroma and taste. The following is a detailed introduction to the method of grilled fish.

How to make grilled fish

Main ingredients: One grass carp (because it was my first time making it, so I chose a cheap grass carp to try)

Supplementary ingredients: a pack of Haidilao spicy hot pot ingredients, potatoes, lotus root slices, bamboo shoots, coriander, onions, ginger, garlic, cumin, and chili powder (the side dishes can be increased or decreased according to your favorite taste); in fact, many businesses now offer various semi-finished seasonings, which are really very easy to use, so you might as well try them.

How to make grilled fish at home best? How to make grilled fish at home?

1. Ask the seller to prepare the fish directly, rinse it after you come back, and then split it in the middle with a knife until it can be laid flat; make a few slanted cuts on both sides of the fish to make it more flavorful. Marinate with salt, cooking wine, onion, ginger and peppercorns for 1-2 hours;

2. Deep-fry potato and lotus root slices until browned; blanch the bamboo shoots;

3. Cover the baking tray with tin foil, put the fish on it, and brush with oil, sprinkle with salt, cumin, chili powder, and pepper powder; preheat the oven to 200 degrees, set the upper and lower ovens to bake at the same time, and bake for about 25 minutes (the time can be adjusted according to the baking situation); if you want the fish skin to be burnt, you can use the upper fire alone and bake for another 5 minutes;

4. Heat the pan, add the sea-dish lao seasoning, onion, ginger and garlic (garlic should be whole and not cut), sauté until fragrant, add a little water, thicken with starch, then add potatoes, lotus root slices and green bamboo shoots, stir-fry quickly;

5. Pour the fried vegetables directly on the fish, then bake in the oven for 5 minutes to make it tasty; finally sprinkle with coriander and it is done.

Note: Spicy chili sauce (or Pixian bean paste) and garlic sauce are both very salty sauces, so you don’t need to use salt. The longer the fish is marinated, the more flavorful it will be. When marinating fish, you can add some cooking wine to remove the fishy smell, but I didn’t use it because some of my family members can’t tolerate the taste of cooking wine. Add grilled fish side dishes according to your own preferences. When cooking, I used a lot of oil and didn’t add any water. In the end, I found that it was still a little dry. You can add some water to cook it. Each oven is different, so set the baking time according to your own oven.