Spicy grilled fish with black bean sauce

Raw materials: three scaly carp one, potato, eggplant, pepper each one, pleurotus eryngii a small root, carrot half root, spring onion half, cauliflower, a number of wide powder

Seasonings: cooking wine, salt, steamed fish soy sauce, pepper, scallion, ginger, garlic, Pixian red oil broad bean sauce, spicy black bean sauce, Chinese peppercorns, dry red pepper and salad oil

Garnish: some cilantro

Spicy grilled fish with black bean sauce

1. After the fish is cleaned up, remove the fishy line, cut a few cuts on both sides of the fish, rub salt, cooking wine, steamed fish soy sauce, pepper powder, and rub the fish belly, put scallion, ginger and garlic slices on the top and bottom and the fish belly, and wrap the plastic film to marinate for more than half an hour;

2. Line a baking sheet with tin foil and place a layer of potato chips;

3. Split the marinated fish from the abdomen, without breaking the back, and button it on the potato slices as shown in the picture;

4. Pour in the marinade on the plate, and remember to put some onion, ginger and garlic under the fish;

5. Top with a layer of tinfoil;

6. Preheat the oven to 190 degrees, put the baking tray into the middle layer and bake for about 25 minutes;

7. The process of roasting the fish can be used to make the garnish, eggplant, peppers, pleurotus eryngii, carrots and spring Onions are cut into slices;

8. Soak the wide powder in warm water in advance;

9. When the wok is hot, add an appropriate amount of oil, add two tablespoons of Pixian red oil broad bean sauce and two tablespoons of spicy black bean sauce, and stir-fry the red oil.

10. Pour in all the slices and fry well.

11. Put in the soft wide powder and turn it evenly;

12. Add an appropriate amount of water to the fire and bring to a boil, then turn to small and medium heat and simmer for 3-5 minutes, then turn off the heat;

13. Remove the fish from the oven until it is almost done;

14. Pour the fried garnish into the baking tray and stir well with chopsticks;

15. Cover with tin foil and bake for 15 minutes;

16. Remove and sprinkle with scallion and shallot;

17 wok oil, put pepper and dry red pepper small fire fried fragrance;

18. Pour hot peppercorns and dried red chilies over the grilled fish, garnish with coriander leaves, and serve.

Special note

1 fish pickled in advance will be more flavor, this will do fish all understand;

2. Split the fish and roast it, it can roast more evenly and quickly;

3. Stir-fry the side dishes first in order to taste evenly;

4. If you put eggplant, it is best to cut the piece a little bigger, my small, basically can not see the eggplant after roasting, into mud;

5. The fish was marinated with salt and steamed fish soy sauce before, and both fermented bean paste and fermented bean sauce have a certain salinity, so there is no need to add salt later, and it can be added appropriately when cooking dishes with heavy taste.

6 side dishes can be casually collocation, potato, lotus root, mushroom, asparagus, magic Chinese cabbage what can, this time we northeast on the potato eggplant pepper what proper season, put these, very down-to-earth air ha.

Food Tips

Radish AND GRILLED FISH CAN EAT together: WHEN EATING GRILLED fish, roast, APPROPRIATE and RADish collocation ARE edible, in order to decompose ITS TOXIN, REDUCE VIRulent.