Spicy grilled fish

Three scales (carp) 1060g	Konjac cubes One pack (250g)
Garlic Five petals	Ginger 60g
Scallions 5 pieces	Onion 120g
Parsley 60g	Tofu skin 150g
Lotus root 100g	Dried chili 30g
Green Zanthoxylum bungeanum 10g	Hot water 200ml
Pixian Doubanjiang Three scoops	Light soy sauce Two spoons
Old soy sauce Half spoon	sugar Two small spoons
Chili noodles Three small spoons	Zanthoxylum bungeanum noodles a small spoonful
Cumin noodles Four small spoons	Cooking wine (pickled fish) Two spoons
Salt (kipper) 1.5 tsp	Light soy sauce (kipper) Two spoons
Hot water 200ml

Recipe for spicy grilled fish

Step 1

Prepare some ingredients, cut tofu skin into wide strips, cut celery into sections without leaves, wash konjac and cut into slightly thinner slices for later use.

Step 2

Peel the lotus root and cut into half-circle slices. Add a spoonful of rice vinegar to the basin and soak the lotus root for ten minutes.

Step 3

Cut it like this

Step 4

Wash the fish and cut it from the back

Step 5

Use kitchen scissors and kitchen knives together

Step 6

Cut the fish into pieces like this, remove the internal organs and clean it

Step 7

Two-sided fish carving knife

Step 8

Pickle fish, put the fish into a large basin, add one-third of the shallots, ginger and half of the garlic

Step 9

Add two spoons of cooking wine and two spoons of light soy sauce

Step 10

1.5 teaspoons of salt, spread evenly on both sides, marinate for at least half an hour, and pack the side dishes during this period

Step 11

Bring water to a boil in a pot, blanch tofu skin, konjac, and celery for one minute each, drain and set aside. When blanching celery, add a few drops of oil to the water.

Step 12

Blanch the celery, tofu skin, and konjac and drain, shred the onion, roast the peanuts in advance, break the dried chili peppers and remove the seeds, and wash the coriander. Take the lotus root out after a while and drain the water. Set aside.

Step 13

Line a baking sheet with tin foil, spread all the onions and the remaining half of the ginger slices

Step 14

Marinated fish on the baking sheet

Step 15

Brush the fish with oil and preheat the oven to 210 degrees

Step 16

Mix a bowl of spices, one spoonful of green pepper powder, three spoons of dried chili powder, and four spoons of cumin powder, mix well

Step 17

Mix the flour evenly and sprinkle it on the front and back of the fish body. This photo missed it.

Step 18

At this time, the oven is preheated, put the fish in, and heat the middle shelf of the oven to 210 degrees for 30 minutes. At the same time, turn on the hot air circulation function of the oven.

Step 19

Fish is roasting in the oven

Step 20

When the fish is roasted for twenty minutes, start frying the ingredients. Add more oil to the wok than usual, add the remaining garlic and ginger, and half of the shallots over low heat and stir-fry until fragrant.

Step 21

Add the dried chili peppers and Sichuan peppercorns and stir-fry until the chili peppers turn red and become fragrant. Do not burn them.

Step 22

Add three spoons of Pixian bean paste

Step 23

Fry the red oil

Step 24

Add the drained lotus roots and stir-fry briefly

Step 25

Pour about 200ml hot water

Step 26

Add two spoons of light soy sauce and half a spoon of dark soy sauce

Step 27

Two teaspoons of sugar

Step 28

Add the tofu skin and konjac, stir well, cover the pot and simmer for five minutes until a small amount of soup remains.

Step 29

Add the celery and stir well before turning off the heat.

Step 30

At this time, the oven will tell you that the fish is done. Take it out and see if the skin is charred.

Step 31

Pour the previously fried ingredients and soup onto the fish, spread it out, and try to put as much space around the fish body as possible

Step 32

Continue to bake in the oven at 210 degrees with upper and lower heat for another 10 minutes.

Step 33

After the finished product comes out of the oven, sprinkle with roasted peanuts and remaining chive segments, and top with coriander.

Step 34

Finished product Spicy grilled fish cooking tips

There is no fixed pattern for side dishes, just put whatever you like and what suits your taste is the best.