Grilled Fish with Pickled Pepper and Basil
Overview
The basil leaves grown at home are growing. This herb is very popular. It has a lighter taste than fennel. It is a bit similar to the wood ginger seeds added when cooking fish in Sichuan. It is the best for cooking fish. Today I used it to grill the fish with pickled peppers, wrapped it in tin foil and put it in the oven. It tasted very good!
Tags
Ingredients
Steps
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Ask the seller to handle the skinned fish at the market, wash it at home, and marinate it with salt and cooking wine for 5 minutes
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Ingredients: chopped pepper, special yellow chili sauce for seafood, ginger, basil, Sichuan peppercorns
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First add shredded ginger and Sichuan peppercorns to the pot and sauté until fragrant, then add a teaspoon of Sichuan Pixian bean paste to improve color. Don’t add too much, as both peppers are salty. Then add seafood with chili sauce and red pickled pepper
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Stir well and let it cool down
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Take only the leaves from basil and chop them into small pieces
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Place the skinned fish neatly on the foil, with the shiny side of the foil facing up
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Spread the pickled pepper juice
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Then put basil leaves
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Double fold on three sides and seal. Preheat the oven to 220 degrees for 5 minutes, then put it in and heat it up and down to 220 degrees for 15 minutes
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Warm carefully, remove with kitchen gloves and cut in the middle.
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The fish meat is smooth. The aroma of basil fills the nose, and the pickled pepper is strong
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It’s a very good dish to treat at home during the holidays
