Home-cooked grilled fish

Prepare the ingredients (and carrots)

Prepare the sauce

Wash the edamame, cut the green onion, celery and leek into sections, slice the ginger, slice the cucumber, shred the pepper and onion and set aside

Remove the guts from the fish, wash it, and make a few diagonal cuts on both sides of the fish

Then add salt, green onions, ginger and cooking wine and marinate for 20 minutes

Place tin foil on a baking sheet, smear both sides of the marinated fish with about 45 grams (3 teaspoons) of steamed fish soy sauce, about 5 grams each of pepper powder, cumin powder, and chili powder, and then brush with cooking oil, brushing both sides

Preheat the oven to 220 degrees and bake on the middle rack for about 25 minutes (take it out and brush with oil again halfway through)

The roasting time is just right for stir-frying. Pour oil into the pan and heat it. Saute onions, ginger, garlic and pickled peppers

Add about 30 grams (2 teaspoons) of Pixian bean paste and stir-fry

Then add 15 grams of light soy sauce (1 teaspoon) and 30 grams of Laoganma soy sauce (2 teaspoons) and stir-fry evenly

Add edamame, lotus root slices, celery and carrot and stir-fry evenly

After 5 minutes, add pepper, cucumber, and mushrooms, stir-fry

Add 15 grams (1 teaspoon) of sugar and bring 2 small bowls of water to a boil

Finally add 5 grams of chicken essence, about 3 grams of salt, and 5 grams of sesame oil

Place the fried vegetables at the bottom of the baking pan and the cooked fish on top. Pour about 100 grams of oil into the pan and heat it. Pour the hot oil on the fish and sprinkle with coriander

Serve hot and eat

Finished product pictures

Finished product pictures

Overview

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Ingredients

Steps