A few simple ways to bake fish

1. Spicy grilled fish

Raw material: 500g grass carp, dried pepper, Chinese prickly ash, five-spice powder, chicken essence, sesame oil, garlic, onion, onion, cilantro, salt, edible oil each amount.

How do you make spicy grilled fish

1. Kill grass carp, shave scales, remove viscera and clean them.

2. Then marinate the grass carp with chicken essence and salt for about 20 minutes.

3. Put the marinated grass carp on the oven rack, turn it over and bake until it turns golden and put it into the fish plate.

4. Boil other raw materials with cooking oil and pour them on the fish.

Nutritional efficacy: Grass carp has anti - aging, beauty effect.

Tip: Put a charcoal fire under the fish dish and grill it to keep it hot and spicy.

2. Chargrilled Peeled Oxfish

Skinned ox fish is a kind of fish, the meat is bony less, the meat is hard, Chaozhou cuisine is used.

Chargrilled peeled oxfish

Raw MATERIAL: 1 PIECE OF PEELED OX fish, salt, monosodium glutamate, chicken essence, pepper, CORIander, celery juice, dark soy sauce, sugar, lemon butter, roast gravy, brandy.

The chargrilled, skinned oxfish

1, peel the skin of the fish, wash, dry, cut on the knife.

2. Then add salt, monosodium glutamate, chicken essence, pepper, coriander, celery juice and sugar to marinate the peeled oxfish.

3. Rub the seasoning evenly on the fish body by hand and air dry for 1 hour before use.

4. Mix dark soy sauce, lemon butter, braising gravy and brandy well and cover the fish body. Turn the heat to low for 15 minutes.

Nutritional efficacy: Nourish and strengthen the body, coordinate physiological function.

3. The yellow croaker

Ingredients: 1 yellow croaker, 12g salt, 5g cumin powder and chilli powder each, 10g pepper powder, 8ml brandy and sauce each.

How to roast yellow croaker

1. Cut the yellow croaker from the back, wash and air dry for 2 hours.

2. Mix salt, cumin powder, pepper and cayenne pepper together.

3. Marinate yellow croaker with brandy for 20 minutes, then put it in the oven with the skin on the fire for 15 minutes.

4, turn the fish upside down, make the meat up, sprinkle the seasoning powder has been mixed and cook for 8 minutes.

5, then turn the fish upside down, sweep the fish skin on the cooking juice, turn the fire to high fire, cook until cooked.

Nutritional efficacy: yellow croaker can strengthen the spleen and stomach, calm the mind and stop dysentery.

Tip: Fresh yellow croaker has raised eyeballs and is black and white.

4. Broiled crucian carp with herbs

Raw materials: crucian carp 500g, green pepper, fragrant grass, salt, chili oil, cooking wine, pepper powder, onion, ginger, chicken essence, light soy sauce, green onion, red pepper, cilantro each amount.

The practice of broiling crucian carp with herbs

1, crucian carp wash.

2. Wash the spring onion and ginger and cut into small pieces.

3. Wash green chilli and dice.

4, diced green pepper, chopped green onion, ginger add wine, light soy sauce, salt, pepper, chicken essence, chili oil stir, put in crucian carp marinated for 15 minutes.

5, with the carassian grass wrapped around the fish bundle, into the oven barbecue until cooked.

6. Sprinkle with shredded green onion, red pepper and cilantro.

Nutritional effect: carp has and appetizer, blood circulation and collaterals, spleen and dampness effect.

Tip: Lemongrass has a natural lemon flavor.

5. Salt-braised autumn knife fish

Ingredients: 1 blade fish, 8 grams salt, 20 ml lemon juice, cooking oil.

The method of braising autumn knife fish in salt

1. Clip the autumn knife fish with a fishnet clip and roast it over medium heat for 7 to 10 minutes.

2. Sprinkle salt on the fish first.

3, roast to half cooked, and then apply the right amount of cooking oil.

4. Bake for another 5 to 6 minutes until cooked. Add lemon juice.

Nutritional efficacy: Autumn knifefish has the effect of inhibiting hypertension, myocardial infarction and arteriosclerosis.

Tip: The body is rich in protein, fatty acids, the general population can eat.

6. Baked bass in tin foil

Raw materials: 1 sea bass, Thai hot and sour sauce, edible oil each amount, 1 piece of tinfoil.

The recipe for baked sea bass in tin foil

1. Scale the bass, remove the viscera, and wash.

2. Fry the prepared sea bass in hot cooking oil until it is medium well done. Drain the oil and set aside.

3. Place the sea bass on the tinfoil and pour in the Thai sauce.

4. Wrap the bass and roast it on the stove for 3 to 4 minutes.

Nutritional effect: perch can nourish liver and kidney, spleen and stomach.

Tip: Don't eat bass with cheese.