Homemade recipe for grilled fish with black bean sauce

Overview

Grilled fish is a special delicacy that originated in Wuxi County, Chongqing and developed in Wanzhou. In the process of spreading, it combines the three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of traditional Sichuan cuisine and Sichuan hot pot ingredients. It is a snack with unique taste and rich nutrition. I prefer to eat grilled fish, so for the sake of convenience, I learned to cook it myself.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• sichuan cuisine
• dinner with friends
• autumn recipes
• dinner
• celery
• cooking wine
• dried chili pepper
• fungus
• ginger and garlic
• green onions
• hot pot base
• light soy sauce
• onions
• pixian douban
• tempeh
• zanthoxylum bungeanum
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 After cleaning up the grass carp, wash it with clean water, split it in half from the abdomen to the back (without splitting it), make a few oblique cuts on both sides of the fish body to facilitate the flavoring, drain the water or completely dry the fish with kitchen towels. Then put 1/2 teaspoon of salt, pepper, a small amount of sugar, cooking wine, and ginger slices evenly on the inside and outside of the fish, and marinate for 20 minutes. While the fish is marinating, we can cut the other side dishes and preheat the oven to 230 degrees.

   

2. 2 When marinating the fish, brush the grilled fish with oil and fry it well. Pour oil into the pot and heat over high heat, add Sichuan peppercorns and dried chili peppers, and fry until burnt red and fragrant (do not add the chili peppers too early, otherwise they will burn). Place the marinated fish on a baking sheet lined with tin foil, then use a brush dipped in the fried oil to brush on the surface of the fish, brushing as much oil as possible. After brushing, place in the middle rack of a preheated oven at 230°C and bake for about 20 minutes.

   

3. 3 Pour the remaining oil from brushing the fish into a pot and heat it up over high heat. Add the peeled garlic cloves and fry until golden. Then add ginger slices, peppercorns, and Pixian watercress. Stir-fry for a few times. Add black beans and the chili that you just poured out and continue to stir-fry. Then add some hot pot ingredients.

   

4. 4 After smelling the aroma, pour various vegetables into the pot and stir-fry until soft, then add light soy sauce and stir-fry evenly.

   

5. 5 Then add water, just enough to cover the side dishes. After boiling, cover and cook for another 2 minutes. Add pepper, chicken essence, and salt to taste.

   

6. 6 After the fish is baked, take it out of the oven and lower the oven temperature to 165°C (there is a lot of water in the baked fish, so be sure to pour it out, otherwise it will taste fishy). Then pour the cooked side dishes on the fish, paying special attention to pouring the soup on the knife edge of the fish body so that the flavor of the soup can penetrate into the fish. Return the baking sheet to the middle shelf of the oven and bake at 165°C for another 8 minutes. The grilled fish is ready. After roasting, sprinkle some celery leaves and it's done.