How to make grilled fish What ingredients are needed

Before cooking, prepare the ingredients, a grass carp, seasoning ginger, onions, garlic, pepper.

Wait. Wash all the ingredients, handle the fish, take out the internal organs, wash them several times with clean water, and set them aside for later use. Add some light soy sauce.

Marinate the cooking wine and pepper for about 30 minutes, and then you can bake it. When marinating, it is best to stir well with your hands, which will make it more flavorful.

It is better to put it in tin foil.

On top, pour some sauce over the fish, wrap it and bake it in the oven. But preheat it 5 minutes in advance, bake it at 200 degrees, about 30 minutes, take it out, turn it over to the other side, brush with some oil, and continue to bake for 5 minutes. When it's cooked, take it out, sprinkle some pepper and chopped green onions, and you're ready to eat, it's very delicious and has a good taste.

It is also very nourishing, and if you eat it regularly, you will have a better physique, better immunity, and less sickness. It is very low in calories, even if you eat too much, it is not easy to gain weight, it is very suitable for some obese people to eat, and the figure will be slimmer.

There is another recipe that is also very delicious and very simple. Before cooking, prepare the ingredients, crucian carp, straw mushrooms, etc., and seasoning bean paste.

Onions, garlic, etc. Wash all the ingredients, remove the internal organs of the fish and wash them several times with water. Cut a few knives on the surface of it, put some cooking wine, salt, and pepper in it and marinate it.

In the process of pickling, it is necessary to massage a few times, which will be more flavorful and have a better taste. You can also put some green onions and ginger in the belly of the fish to remove its fishy smell and the taste will be better. Then use plastic wrap.

Seal it well and put it in the refrigerator to freeze it for about two hours, and it will taste better. While marinating, prepare some other ingredients, chop them into small pieces and set them aside for later use. If some ingredients are more difficult to cook, such as carrots, you should cut them small and blanch them in boiling water, which will be easier to cook and taste better.

Put the fish on top of the foil, add some soy sauce, wrap it, and start grilling. Before baking, it should be preheated 5 minutes in advance, bake at a temperature of 200 degrees, bake for two hours, and when cooked, you can take it out and eat. If the fish is large, it can be grilled for a longer period of time to taste better.

If it's still not cooked after taking it out, you can turn it over to the other side and continue to bake in the oven for a few minutes. When roasting, brush some oil on its surface, it will not be so easy to burn, and the taste will be better.

Grilled fish is a dish. The main raw materials for production are fish, mushrooms, tomatoes, etc. It refers to a method in which fish is grilled and then cooked, and this cooking method achieves "one roast and two stews".

Home-cooked grilled fish. Ingredients: a fish, a half section of lotus root, a green bamboo shoot, an appropriate amount of fungus, cabbage, onion, wide flour (various shabu-shabu can be added according to personal taste).

Excipients: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, green onion, ginger, coriander.

1.First, wash the fish, cut it into two pieces with a flower knife, and marinate it with salt, cooking wine and five-spice powder.

2.Marinate the fish for a while, grease a baking dish, put the fish on top and bake in the middle of the oven at 200 degrees for 15 minutes.

3.Wash and slice or dice the garnish.

4.After the fish is grilled for the first time, spread the onion or cabbage under the baking sheet. Then fry the other ingredients with Pixian hot sauce, don't fry for too long, and bake them. Then pour over the fish and cabbage.

5.In a separate pan, sauté the green onion and ginger and bell pepper until fragrant, and pour over the garnish in the baking dish.

6.Put the baking tray in the oven again (put a layer down, or it will be easy to paste on top), bake at 200 degrees for 20 minutes, sprinkle with coriander, and serve.

Teach you how to grill fish in a simple and delicious way.

Grilled fish detailed teaching, come and learn together, remember to collect!

Grilled fish is no worse than the outside.

The correct way to make the home version of grilled fish tells you in detail how to make grilled fish at home and how to put the ingredients.

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Grilled fish needs those ingredients.

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Ingredients. Ingredients: 1000g of grass carp, 100g of cucumber, 50g of celery, 200g of lotus root, 80g of shiitake mushroom, appropriate amount of auxiliary oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of white pepper powder, appropriate amount of five-spice powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of coriander.

Steps. 1.A grass carp is 1 catty, please take it back and wash it after cutting it. Scrape the black membrane on the belly of the fish, divide the fish into two pieces from the back, and drain the water.

2.Make some cuts in the fish and spread salt evenly on both sides, which can be slightly more than usual. Then pour light soy sauce, cooking wine, sprinkle with pepper, five-spice powder, put ginger slices, shallots, mix well, and marinate for 2-3 hours.

3.During the pickling process, you can prepare side dishes, I put celery, cucumbers, lotus root slices and shiitake mushrooms.

4.After the fish is marinated, apply a layer of oil to the bottom of the baking tray and put celery and lotus root slices on the bottom to prevent it from getting on the batter.

5.Grease the marinated fish on both sides, inside side up, and bake in a preheated 220 degree oven for 20 minutes.

6.When the grilled fish is taken out, there is some browning on the surface, which means that it is almost baked.

7.Turn the fish over and continue to bake for 5 minutes.

8.In the process of roasting, prepare side dishes. Heat a pan, heat the oil, add 4 tablespoons of chopped chili peppers and stir-fry.

9.Pour in the prepared side dishes, add 3 tablespoons of salt and stir-fry for a moment.

10.When the water starts to get hot, add a little MSG and put it out.

11.Pour over the grilled fish and bake in the oven for 5 minutes. Take it out and sprinkle with coriander. You can eat it beautifully!

Tips: 1.When marinating the fish, there is a little more salt than the usual fish, and the marinating time is longer before the flavor is absorbed.

2.The soup for the side dish also has a little more salt in it.

3.Don't cook the side dishes for too long, put them in the oven for 5 minutes and they will cook through.

Ingredients: 1 sea bass, 1 small section of lotus root, 100 grams of enoki mushroom, appropriate amount of shredded bean skin, half an onion, 1 green pepper, 3 millet peppers, appropriate amount of dried chili peppers, appropriate amount of ginger and garlic.

Excipients: 2 tablespoons of light soy sauce, appropriate amount of salt, appropriate amount of cooking wine, 2 tablespoons of Pixian bean paste, a little white pepper, appropriate amount of chives, appropriate amount of oil.

1. Clean and lay the sea bass after buying it.

2. Cut a few knives on the fish and marinate in cooking wine, salt and white pepper for half an hour.

3. Drain the water after marinating and blot it with kitchen paper.

4. Take a piece of tin foil and brush it with oil.

5. The fish is also brushed with oil.

6. Place the fish skin side down on the tin foil.

7. Cover it with a piece of tin foil.

8. Fold each edge inward around and prick a few holes in the tin foil with a toothpick.

9. Put the fish in a frying pan and bake over medium-low heat for about 15 minutes.

10. Remove the roots of enoki mushrooms and wash them.

11. Peel and slice the lotus root.

12. Wash the bean skin after soaking.

13. Cut half an onion into small cubes.

14. Cut the green and red peppers into small pieces.

15. Heat the pan with cold oil, add 2 tablespoons of Pixian bean paste and fry the red oil.

16. Add ginger and garlic and stir-fry until fragrant.

17. After boiling, add enoki mushrooms, lotus root and shredded bean skin.

18. Cook over medium heat for about 5 minutes, then add the grilled sea bass.

19. Simmer for 5 minutes and add green and red peppers.

20. Spicy grilled fish products.

Spicy grilled fish. Ingredients: 1 sea bass, 2 lotus roots, 2 garlic sprouts, 1 coriander, 1 celery, half a green onion, 5 slices of ginger, 1 star anise, appropriate amount of fennel seeds, 6 dried chili peppers, a small handful of Sichuan peppercorns, 1 tablespoon of bean paste, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of salad oil.

1. Cut the sea bass and slice the green onions diagonally. Ginger slices. Cut the garlic sprouts, celery and coriander into sections.

2. Heat a frying pan, add oil, and fry the sea bass over medium heat.

3. Slice and cook the lotus root, spread the lotus root on the bottom, and put the fried fish.

4. In the pot of frying fish, enlarge green onions, ginger, garlic sprouts, coriander, celery, Pixian bean paste, dried chili, star anise, cumin and stir-fry until fragrant, add light soy sauce, cooking wine, sugar and salt to taste.

5. Pour the fried sauce into a container, spread it around the fish, bake in the container at 200 degrees in the oven for 10 to 15 minutes, and sprinkle the reserved coriander leaves on the oven.

Assorted grilled fish.

Ingredients: 500 grams of fish, 1 potato, 1 carrot, 1/2 onion, appropriate amount of coriander, appropriate amount of barbecue sauce, appropriate amount of chili powder, appropriate amount of vegetable oil

1. Cut the potatoes, onion slices and carrots into cubes, put them in a basin, pour the barbecue sauce and mix well, and marinate.

2. Cut the fish from the belly, spread the barbecue sauce and marinate for 30 minutes.

3. Spread the baking tray with tin foil, put the marinated fish in the baking tray, and put the potato cubes, carrot cubes, and onion slices on the fish.

4. Put the baking tray in the oven at 190 degrees for 20 minutes, pour oil after baking, sprinkle pepper noodles, send it to the oven to bake for 5 minutes, and sprinkle with chopped coriander after baking.

**Grilled fish in sauce.

Ingredients: 500 grams of carp, 1 celery, 1 onion, 1 peanut, 1 green onion, appropriate amount of coriander, 20 grams of ginger, 20 grams of garlic, appropriate amount of cumin, appropriate amount of chili powder, 10 grams of pork rib sauce, 45 grams of cooking wine, 20 grams of spicy beef sauce, 15 grams of hoisin sauce, 5 grams of Zhuhou sauce, 5 grams of oyster sauce, 5 grams of chicken juice, 5 grams of tempeh, 5 grams of salt, 10 grams of fermented bean curd (red), 5 grams of sesame oil, 50 grams of spices, 250 grams of clear soup, 2 grams of Sichuan pepper, appropriate amount of fennel, appropriate amount of fragrant sand, appropriate amount of nutmeg, appropriate amount of cardamom, Appropriate amount of cinnamon, appropriate amount of tangerine peel, appropriate amount of bay leaves, appropriate amount of star anise.

1. Remove the scales of the fish, sprinkle with cooking wine and salt, and marinate for 20 minutes.

2. Cut the green onions, onions and celery, slice the ginger and garlic, wash and cut the coriander, and crush the peanuts into pieces.

3. Preheat the oven to 230 degrees, put the marinated fish on the greased grill and bake for 5 minutes.

4. Brush with sesame oil and sprinkle cumin powder and chili powder. Adjust the dosage to your taste. Place in the oven and bake for 10 to 15 minutes.

5. Heat the homemade spice oil on the wok on the fire, stir-fry the ginger, garlic and shallots, stir-fry the sauce until fragrant, then put the beef spicy sauce and tempeh and stir-fry until fragrant, spray cooking wine, let go of the water, put the chicken juice and oyster sauce, celery and sesame oil.

6. Put the grilled fish on a baking tray covered with onions, pour the roasted juice over the fish, and sprinkle with coriander and peanuts.

No one on the internet will tell you the real recipe because it's something that people eat

The ingredients needed for grilled fish are: green onions, ginger slices, salt, cooking wine, peppercorn noodles, cumin powder, soy sauce, cooking oil, etc. Grilled fish originated from the special cuisine of Wuxi County, Chongqing, and in the process of circulation, it integrates three cooking techniques: pickling, grilling and stewing, and is a flavor snack with wonderful taste and rich nutrition.

Preparation of grilled fish:

1. Wash the slaughtered fresh grass carp, cut off the fins, use a knife to open the knife on both sides of the fish body, and then separate the fish part along the fish bone, so that the fish is divided into two halves, the fish back is connected, wipe the fish body with green onions, ginger slices, 1 spoon (5ml) of cooking wine and 1 teaspoon (5 grams) of salt, and marinate for 20 minutes.

2. Put the marinated fish into a baking tray lined with tin foil, put green onions and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili noodles, pepper noodles and cumin powder, and bake in a preheated 230 degree oven for 20 minutes (you can take out the soy sauce and oil in the middle and brush it again).

3. Cut the ginger into minced ginger, cut the garlic into large pieces, remove the old leaves of the celery and wash and cut into sections, peel and cut the green bamboo shoots and lotus root slices into thick slices, wash the mushrooms and divide the petals, and cut the tofu skin into wide strips.

4. Put oil in the wok, boil until 5 is hot, add minced ginger and garlic cloves and stir-fry until fragrant, add Pixian bean paste, chili pepper and Sichuan pepper and stir-fry until fragrant.

5. Add fresh soup (plain water is also acceptable) to bring to a boil, add soy sauce, salt, sugar, and chicken essence to taste.

Recipe: Mix 1 kg of wine, 5 grams of pepper, 50 grams of salt, 10 grams of chicken powder, 5 grams of pepper and 200 grams of green onion and ginger juice.

Formula: 10 grams of pork white soup paste, cooking wine, salt, 8 grams of chicken white soup paste, double wing seasoning powder, monosodium glutamate, sweet potato starch and fish sauce, 6 grams of sesame paste, sugar and sand tea sauce, 9 grams of peanut butter, 3 grams of pork rib sauce, 5 grams of oyster sauce, 20 grams of water, 5 grams of wolfberry wine, 20 grams of salad oil.

Method: Put 25g of salad oil in a pot, heat 50% of the juice, add all the ingredients in turn, and fry them together for 20 minutes.

Seasoning: Ingredient A (5g each of Angelica, Shashen, and Codonopsis, 3g of Poria cocos, Chuanxiong, Shengdi, Atractylodes, and Yam), Ingredient B (5g of wolfberry, 6g of jujube, 10g of salt, secret fish sauce, 20g of monosodium glutamate, chicken essence, 5g of Sichuan pepper), 5g of ginger and garlic.