The special feature of this grilled fish dish is the use of lemongrass – marinated with fresh lemongrass, bundled with dried lemongrass, covered with freshness, and the resulting dish has a faint lemon aroma that makes people appetize.
Batch prefabrication:
1. 20 crucian carp (about 500 grams / strip) slaughtered and cleaned, cut into two from the abdomen, keep the back connected, remove the large bone, punch a knife on the fish meat, rinse off the blood, drain into the basin, add 600 grams of celery, green pepper segment, red pepper segment, green pepper segment, green onion segment 200 grams each, ginger block (broken) 100 grams, fresh lemongrass 2 roots, put in 100 grams of cooking wine, 50 grams of salt, 40 grams of chicken essence, 25 grams of peppercorns, 20 grams of star anise powder, and pick and marinate for 3 hours.
Crucian carp is marinated with vegetables, fresh lemongrass, salt, cooking wine, etc.
2. Put the pickled crucian carp skin down into the dish, put in the marinating head 20 grams, seafood mushrooms 10 grams (add pepper salt water in advance for 20 minutes to taste), roll up the fish body, bundle the dried lemongrass that was soaked in advance, fry in 70% hot oil for 1 minute until set, drain the oil, put it into the tray, bake in the oven at 200 ° C on the upper and lower heat for 10 minutes, take out and set aside.
The marinated crucian carp is topped with the ingredients used for marinating and the seafood mushrooms soaked in peppercorns and brine.
Roll up the body of the fish from the tail.
Bundled with dried lemongrass for fixation.
Fry the "fish rolls" in 70% hot oil until golden brown.
Serving Process:
Take a roasted crucian carp, brush the surface of the homemade hot sauce 20 grams, put into the baking pan brushed with spice oil into the oven, bake at 200 ° C for 3 minutes, pad the rice dumpling leaves into the tray, sprinkle 8 grams of minced garlic, crushed large-leaf coriander, chopped chives 5 grams each, crushed lemongrass 3 grams, surrounded by bitter chrysanthemum, water radish slices, melon segments embellished, cut the lemongrass after serving, use a knife and fork to divide the fish meat and eat it.
Homemade hot sauce:
1. Heat 1.5 kg of soybean oil into the pot until 50% hot, add 1 kg of minced garlic and stir-fry, pour in 5 kg of fresh tomatoes, 2.5 kg of fresh red pepper crushed and stir-fry for 20 minutes, until the aroma escapes, add 250 grams of sugar and stir well to become garlic hot sauce.
2. In step 1, the homemade garlic hot sauce, Lkum Kee char siu sauce and Knorr Indian flavor cumin hot sauce are mixed according to the ratio of 2:1:1, and 60% hot oil is mixed with stir-fry.