Some time ago, I suddenly wanted to make Wushan grilled whole fish by myself, so I went to the vegetable market to buy a piece of Qingjiang fish ( 13 yuan a catty, cheaper than I thought!), and I went to the spice shop to find the boss to grab a few basic spices ( I think the ones at home are not good hahaha), after returning home, start with your own feelings: first brush the sauce and grill the fish separately, then pour the sauce and bake again, so that the fish will be more burnt and more fragrant, not just soft If it collapses, there will be an extra layer of sauce on the taste, which is more delicious.
It should be noted that although this recipe uses many kinds of ingredients, all of them are spices and seasonings that are very common in life. The process is also, although it looks a bit complicated, but as long as you follow the steps step by step and try more in the middle, there will be no major problems.
Ingredients (although there are a lot of them, they are basically home-cooked and easy to buy):
fish:
Qingjiang fish, about 2 to 2 and a half catties, 1 piece
Marinade:
1 small bowl of cooking wine
Ginger, sliced diagonally 4 slices
Garlic, cut diagonally into 2 halves and 5 cloves
Onion, diced 1/2
bell pepper, diced 1/2
Celery stalks, cut into 2 stalks
cucumber, sliced 1/2
Grilled Fish Sauce:
2 spoons of bean paste
Steamed fish soy sauce 2 spoons
Garlic, minced 5 cloves
Oil consumption 1 spoon
1/2 tsp sugar
Minced cumin to taste
Chopped chilli to personal taste
Appropriate amount of corn oil
Vegetable base:
Ginger, sliced diagonally 3 slices
Garlic, cut diagonally into 2 halves and 3 cloves
Onion, diced 1/2
bell pepper, diced 1/2
Roots and vegetables: lettuce pieces, lotus root slices, kelp, potato slices, yuba, fungus, etc. in moderation
2 star anise
2 dried chillies
1 bowl of broth
Steamed fish soy sauce 2 spoons
salt to taste
Appropriate amount of corn oil
Topping with sauce:
1 tsp dried chilli
1 tsp bell pepper
3 star anise
10 peppercorns
10 peppercorns
1 segment of cinnamon
3 pieces of fragrant leaves
1 grass fruit
Nutmeg 1
2 cloves
Garlic, cut diagonally into 2 halves 1 head
Celery stalks, cut into 2 stalks
Appropriate amount of steamed fish with soy sauce
Appropriate amount of corn oil
Decorate:
Appropriate amount of parsley leaves
Appropriate amount of white sesame
Practice:
1. Fish body processing and pickling
①When buying fish, please ask the boss to help deal with the fish scales and viscera, and rinse them carefully after returning home to remove the unscraped scales, all viscera, gills and other redundant parts;
②Cut the fish body into two pieces horizontally along the fish bone, and then use a knife to remove the complete fish bone;
③Put a few flower knives obliquely on the skin surface of the fish body to prevent curling during baking and to better taste;
④Put the processed fish into a large basin, pour cooking wine, ginger slices, garlic cloves, bell pepper pieces, onion pieces, cucumber slices, and celery stems, spread evenly with your hands, marinate for a while if you have enough time, if not enough Just prepare other ingredients first, and then do it when you come back.
2. While marinating fish, make grilled fish sauce
①Take a small bowl, mix bean paste, steamed fish soy sauce, oyster sauce, sugar, chopped chili, and cumin, and stir evenly. The salty taste is enough, and basically no need to add salt;
②Heat the frying pan, pour in an appropriate amount of corn base oil, add minced garlic and sauté until fragrant, then pour in the adjusted sauce, stir it with a shovel, simmer on low heat until it thickens slightly, then turn off the heat, and set aside for later use.
3. The first grilled fish
①Preheat the oven to 220°C in advance.
②Use a brush to brush the sauce prepared in step 2 on both sides of the fish body and fish bones. You can also stuff a little bit into the fish body knife edge. At this time, about 2/3 of the sauce is used.
③Put the fish that has been brushed with the sauce on the baking tongs (you can use it if you don’t have it), put it in the middle layer of the oven, heat up and down, and bake for 10 minutes. It is best to place a baking tray with tin foil on the bottom of the oven to avoid dirtying the oven .
④ After 10 minutes, take out the grilled fish, brush with a layer of sauce, turn it over and put it back in the oven (if it is not easy to turn it over, you can not turn it over), and bake it for another 10 minutes.
4. While grilling fish, stew vegetables
① Prepare and handle all ingredients;
②After the frying pan is heated up, pour in an appropriate amount of corn base oil, add ginger slices, garlic cloves, onion pieces, sweet pepper pieces, star anise, and dried chili, and sauté slowly over medium-low heat to prevent burning;
③Pour in the processed vegetables, stir-fry with a shovel, and add steamed fish soy sauce to season properly;
④Pour in a bowl of high soup, cover the lid and simmer for 5~10 minutes on medium heat, be careful not to collect the soup completely;
⑤Prepare a larger baking tray (the one that comes with the oven is fine) , wrap it in tin foil, pour the stewed vegetables into the center of the baking tray;
⑥ At this point, the grilled fish is almost finished, with the fish body facing up and spread on top of the vegetables.
5. Make the topping sauce and re-baking
① Soak dried chilies, bell peppers, cinnamon, bay leaves, grass fruit, nutmeg, and cloves in warm water for a while in advance, and drain the water for later use.
②Heat the frying pan, pour in an appropriate amount of base oil (a little more than usual) , add Chinese prickly ash and sesame pepper, sauté over low heat until fragrant, and use a colander after the fragrance wafts out and changes color slightly.
③Put in other spices (dried chilies, bell peppers, cinnamon, bay leaves, grass fruit, nutmeg, cloves, garlic cloves, parsley, star anise) , and continue to heat on low heat until there is a fragrance, and be careful not to burn it.
④ Pour in an appropriate amount of steamed fish soy sauce (adjust the amount according to the taste of other ingredients, not too salty), heat it slightly, turn off the heat, and pour it on the fish.
⑤ Cover the top with a layer of tin foil (it doesn't have to be completely sealed, it is easy to make the peppers on the top too dark) , put it in the oven, and bake for another 10 minutes to taste.
⑥ Take it out of the oven and sprinkle with crushed white sesame seeds and parsley leaves.
When I made it for the first time, I didn't cover it with tin foil. The color of the chili was too heavy, but it was not to the point of paste.
I covered it with tin foil twice later, and it was fine.
We usually ask for noodles when we eat grilled fish, and it is especially delicious when dipped in soup! ! So I also made some, but I didn't deal with it much due to time constraints, so I cooked it.
Please share this with your family and Friends
0 Comments