Recently, the weather has gradually become hotter, and the heart that wants to go out to eat grilled fish is also eager to move, and I can't hold back!
The tender taste of grilled fish on the outside is really tempting, and I want to eat it every once in a while, but we can't eat it every day, and the wallet will definitely protest. Or do you make it at home to be affordable, clean and hygienic, whenever you want to eat, you can do it at any time.
The following little sister recommends two home-cooked fish recipes, one is the oven version of grilled fish, one is a pan version of grilled fish, you can choose according to your own kitchen utensils, at home you can achieve grilled fish freedom ~ ~
food
RECIPE
table
1. Grill the fish in the oven
2. Grill the fish in a pan
Grilled fish in the oven
The oven version of grilled fish is really too simple and hassle-free! After the fish is marinated, you can put it in the oven and grill it, and then stack up your favorite vegetables, and when you open the meal, it will definitely fail! Delicious grilled fish, tender skin and tender meat, with a variety of seasonal vegetables, nutritious and delicious, the family eat a light ~
Ingredients
Ingredients: 1 grass carp, 50 grams of peanuts, 200 grams of soybean sprouts, 100 grams of parsley, 1 handful of coriander, 2 garlic seedlings
Accessories: 100 grams of pickled pepper, 15 grams of rice wine juice, 30 grams of bean paste, 30 grams of oil, 5 grams of lard, salt, 2 pieces of fragrant leaves, 1 small piece of ginger, 1 green onion, 1 grass fruit, 5 grams of cooking wine, 5 grams of green peppercorns, 1 star anise, 2 grams of cumin
How to do it
1. Wash the grass carp, cut a knife at the head and tail, and pull out all the tendons of the fish.
2. Break the fish from one side of the belly so that the fish can be laid flat as shown in the picture, not cut in the middle, and then hit the knife on both sides.
3. Spread the salt evenly on the fish, pour cooking wine, add the appropriate amount of green onion and ginger, and marinate for another hour.
4. After brushing the fish with a little oil, put it in a foil-laid baking sheet, put it in a preheated oven, heat up and down, 392 degrees Fahrenheit (200 °C), bake for about 30 minutes, the time of baking depends on the actual situation, the fish is cooked, and the skin is slightly charred.
5. Add an appropriate amount of oil to the pot, heat until slightly smoky, then add the green onion, ginger, fragrant leaves, ginger, grass fruit, star anise, fennel, and fry over low heat.
6. When the spices are fried a little mushy, fish out all the spices. Then add the finely chopped red oil bean paste, add the chopped peppercorns, green peppercorns, and pickled peppers, and stir-fry to bring out the aroma.
7. Then add the rice wine juice, add a bowl of broth, if there is no broth, use boiling water and simmer for a few minutes.
8. After the fish is cooked, remove the fish, add the chopped parsley and garlic sprouts in the baking dish, blanch the soybean sprouts, and drizzle with some of the prepared soup.
9. Place the grilled fish in a baking dish and drizzle in the remaining base broth.
10. Add to the oven, heat up and down, 356 degrees Fahrenheit (180°C), continue to bake for 10 minutes.
11. Sprinkle with fried peanuts, coriander, chives, and stir-fried white sesame seeds. The grilled fish is tender and spicy, and when paired with your favorite side dishes, it is delicious to no friends
Grilled fish in a pan version
Grilled fish made in a pan is no worse than the taste of the oven, the grilled fish is spicy and fragrant, the fish absorbs the soup, the flavor is fresh and fragrant, the fish skin is crisp, and the taste is super amazing
Ingredients: 1 crucian carp, 1 piece of tender tofu, enoki mushrooms to taste
Accessories: 2 bottles of beer, 1 small bowl of hot pot base, 1 and a half spoons of light soy sauce, appropriate amount of sugar, 3 spoons of bean paste, half an onion, 2 green peppers, 2 garlic, 1 small piece of ginger, 5 green onions, a little chopped peppercorns, a little dried chili pepper, a little chicken essence, 20 peppercorns, a little pepper powder, a little cumin powder, an appropriate amount of five-spice powder, 1 spoonful of chili noodles, an appropriate amount of coriander, an appropriate amount of cooking wine
1. Wash the crucian carp, cut open the back, and connect the stomach.
2. Wash the fish.
3. Add cooking wine, pepper, cumin powder, allspice powder, salt, chili noodles, ginger slices and green onion.
4. Continue to sprinkle some on the back of the fish and spread it all out. It is recommended to wear gloves to wipe, otherwise the hands will be hot and painful. Marinate for about half an hour.
5. At the time of marinating, make the ingredients for the soup base. Cut the tender tofu into pieces, remove the roots of the enoki mushrooms, cut the onion into circles, slice the garlic and ginger, and cut the green pepper into slightly larger diagonal segments.
6. Heat the marinated fish in a frying pan and fry until the skin is golden brown.
7. After one side is good, turn over and fry until golden brown.
8. Pour oil in a wok, enlarge garlic, ginger slices, peppercorns, dried chili peppers, green peppers, pour in and stir-fry a few times, finally pour the watercress sauce and hot pot base, and sauté the red oil over low heat.
9. After sautéing the red oil at the bottom of the pan, pour two bottles of beer and simmer for a while until flavorful.
10. Add soy sauce, chicken essence and sugar to the soup base and bring to a boil.
11. Throw in the onion rings, throw in the enoki mushrooms, set them up, and put the fried fish in.
12. Stuff the fish with tofu and enoki mushrooms.
13. You can scoop some of the soup base you just stewed. Sprinkle with chopped garlic, dried red pepper, and a pinch of peppercorns.
14. Heat a little oil in a pot until it smokes, then drizzle over the fish and garnish with a little coriander leaves. The charred fish is dipped in a spicy soup, followed by a mouthful of tofu full of soup, accompanied by your favorite drink, super satisfied