How to cook grilled fish at home

The home cooking method of grilled fish is as follows:

Main ingredients: grass carp, onions, celery, tofu skin, and soybean sprouts.

Accessories: hot pot base, bean paste, salt, sugar, dark soy sauce, light soy sauce, green onion, ginger, dried chili pepper, and Sichuan peppercorns.

1. For a piece of grass carp, ask the store to clean it when you buy it. Then cut the fish from the belly or back, clean it and drain it.

2. Cut off the fish head and tail, add salt, cooking wine, green onions, and ginger and spread evenly. Marinate for 1 to 2 hours if time allows.

3. Also prepare some soybean sprouts, celery, onions and tofu skin, process them all and set aside.

4. Heat a frying pan, pour a little oil, put the marinated fish in when the oil is hot, and fry over high heat until both sides are golden brown. If you like the fish skin to be more charred, you can fry it for a while. The fish head and tail should also be fried.

5. Take out the fried fish, add a little oil to the pot, then add onions and ginger and stir-fry until fragrant. Then add hot pot base ingredients and bean paste according to personal taste and stir-fry until red oil is produced. Add 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, appropriate amount of salt and a little sugar and stir-fry until the flavor is fresh. Pour in the soybean sprouts and celery, increase the heat to maximum, and stir-fry evenly.

6. Add onion shreds and tofu skin, then add water, cover the pot, and bring to a boil over high heat.

7. Put the fried fish in, cover the pot, and cook over high heat for 2 minutes. Then add dried chili peppers and Sichuan peppercorns, and then pour in hot oil to bring out the aroma.

8. Finally, sprinkle some coriander to add flavor and color and it’s ready.

Notes on grilled fish

1. Choose fresh fish: choose live fish or fresh chilled fish. The appearance should be smooth, odorless, and the scales intact. The eyes should be bright and the gills should be red.

2. Clean the fish body: Rinse the fish with clean water and remove the internal organs and internal organ residues. Use a scale scraper to remove scales from fish. Care is taken to maintain the integrity of the fish during handling.

3. Add flavor: You can cut a few cuts on the fish to make it easier to taste. You can sprinkle salt, pepper, minced garlic and other seasonings to make the fish more delicious.

4. Grilling tools: Choose a suitable baking pan or grill to prevent the fish from sticking and being burned. You can line the baking sheet with tin foil for easy cleaning.

5. Control the heat: Preheat the oven or charcoal stove to ensure the temperature is appropriate. The oven is recommended to use a medium-high temperature of 180-200 degrees Celsius. The baking time depends on the size and type of fish, about 15-20 minutes.

6. Pay attention to flipping: Be careful when flipping the fish body to prevent the fish from falling apart or sticking to the baking sheet. You can use a spatula or tongs to turn the fish over to avoid ruining its appearance and texture.