Home-cooked grilled fish

Overview

This dish is fresh, fragrant, numb, spicy and crispy. And it’s a home-cooked delicacy that can be easily prepared using only a frying pan or a wok without using an oven.

Ingredients

Steps

Wash the soybean sprouts, cut the tofu skin into strips, and cut the onion into shreds.
Heat the wok, add a little base oil, add Sichuan peppercorns and dried chilies and stir-fry until fragrant.
Add soybean sprouts, shredded onions, and tofu strips and stir-fry until cooked through. Add a little salt to add flavor.
Pour into a container and base. (The baking pan I used)
Clean the tilapia or seabass and make an incision from the back, connect the abdomen, and cut the flowers on both sides.
Sprinkle with salt and marinate for 5 minutes.
Spread a layer of cornstarch on both sides.
Heat a wok or frying pan, add a little more oil, heat the fish, put the fish skin side down into the pan and fry over low heat.
Fry until golden brown, flip over and continue to fry the other side over low heat.
While frying the fish, start another pot, add base oil and heat it up. Add Sichuan peppercorns, dried red pepper segments, onion segments, ginger slices, pressed garlic cloves, garlic chili sauce and Laoganma black bean (a little more) over low heat and stir-fry until fragrant.
Add sesame oil, salt, sugar, a little water and red pepper rings to make a sauce.
After the fish is fried, take it out and put it on the base dish. (To identify whether the fish meat is mature, use chopsticks to pierce the surface of the fish. It will suffice if it can penetrate easily.)
Sprinkle baby celery around and return to the fire to continue heating.
After the sauce is fragrant, turn off the heat and pour in a little sesame oil.
Pour it over the heated fish while it's hot, and sprinkle with coriander and cooked peanuts.
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures
Finished product pictures

Overview

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Ingredients

Steps