Spicy Grilled Fish with Black Bean Sauce
Overview
I have eaten grilled fish in a restaurant. It felt like it had been fried and the fish skin was dry. I cooked it in the oven's steam-grilling mode. The meat was tender and juicy. The addition of tempeh was very spicy to avoid eating too much fat. In the end, I didn't need to pour hot chili oil on it, and the taste was not bad.
Tags
Ingredients
Steps
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Prepare a sea bass, remove the intestines and scales, clean it, cut the belly from the fish bones, connect it to the back, and spread it flat on the plate; rub the fish with salt, add cooking wine, add a section of shredded green onions, 2 slices of ginger and marinate for flavor, marinate for 30 minutes to an hour
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Prepared vegetables; wash all the vegetables, cut into long strips, slice the ginger, and cut the remaining green onions into shreds
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Use the steaming mode in the oven and set the temperature to 200 degrees to preheat; put the fish in the preheated oven for 18 minutes
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While grilling the fish, prepare the vegetables; put vegetable oil in the wok, add black bean chili sauce and stir-fry until fragrant, add onion, ginger, star anise, and Sichuan peppercorns and continue to stir-fry until fragrant
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Add carrot sticks and stir-fry until carrots become soft
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Add the remaining vegetables and stir-fry evenly, add sugar and salt and stir-fry evenly
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Add half a bowl of water, simmer for a while, then turn off the heat
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When the oven time is up, take out the baking pan
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Place all the fried vegetables on the fish, and pour the soup into the baking pan
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Put the baking sheet into the oven again, set the temperature to 200 degrees, steam mode, and time for 10 minutes
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After 10 minutes, take out the baking pan and serve while hot
