Garlic-crusted turbot
Overview
Garlic-crusted turbot is the most suitable dish for holiday family dinners. Not only does it look beautiful, it also tastes delicious and fragrant with garlic. Drawing on Cantonese cooking techniques and incorporating barbecue-heavy garlic cooking into it, it is a great dish suitable for Shaanxi people. The fish cooked in this way is more delicious, tender and nutritious, and is suitable for all ages. Spread the whole fish out and sprinkle it with gold and silver garlic sauce, garnished with red peppers and green onions. The appearance is gorgeous without losing the taste, and it is very simple to make. Even a novice foodie can easily show it off! Please pay attention to Meidianmeal for detailed production videos
Tags
Ingredients
Steps
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Remove the head and tail of the turbot, cut it in the middle, and cut the fish into finger-wide strips. Add oyster sauce, cooking wine, sugar, cornstarch, and soy sauce, stir evenly, and marinate.
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Crush the garlic and cut into fine pieces. Add salad oil to the pot, heat to 60% heat, add half of the minced garlic, fry for about 5 minutes, until the minced garlic turns golden brown, remove from the pot and spread on absorbent paper.
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Add a small amount of garlic oil and butter to the pot, stir-fry until hot, add the other half of the minced garlic, and stir-fry until cooked. Turn off the heat and pour in the fried golden garlic, add chicken essence, salt and sugar, stir evenly, and remove from the pan.
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Take a casserole, add the garlic oil that has just fried the garlic, add the garlic cloves, ginger slices, and green onion segments and saute until fragrant. Spread the bamboo net, arrange the marinated fish neatly on top, and bake for two minutes. Then add the prepared golden and silver garlic sauce, and add some cooking wine to increase the aroma. Cover, bake over low heat for eight minutes, add green onions, bell peppers, and coriander to garnish, and you’re ready to eat!
