What to put in grilled fish

When making grilled fish, some side dishes are also needed, and there are relatively many of them. The most common one is onion, which has the effect of removing fishy smell. In addition, peanuts, coriander, cabbage, tofu, etc. are relatively common side dishes. The method of grilled fish is relatively simple. After the fish is marinated, it can be grilled. The grilled fish tastes very delicious, also has a good health-preserving effect, and has a relatively high nutritional value.

What to put in grilled fish

The grilled fish contains fish, cabbage, vermicelli, tofu, coriander, peanuts, onions and other vegetables.

Ingredients for grilled fish:

1. Raw materials

One fresh fish (about 1250 grams), 50 grams of mushrooms, 125 grams of tomatoes, 100 grams of eggs, 75 grams of onions, 500 grams of cooked potatoes, 250 grams of celery, and 150 grams of peanuts.

2. Seasoning

100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili, 20 grams of coriander, and 50 grams of grated cheese. Appropriate amount of fine salt, a little pepper, 50 grams of butter, 50 grams of white sugar, appropriate amount of MSG, 2 grams of pepper, 100 grams of aniseed, 50 grams of coriander, and 100 grams of secret oil.

3. Side dishes

Cauliflower, lotus root, cucumber, bean sprouts, konjac, carrot, celery, etc., add according to personal preference.

Method 2

50 grams of celery, 1 green bamboo shoot, 1 loofah (side dishes can be lotus root, dried tofu, cucumber, potato, etc. according to your preference). 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of soy sauce, some salt, 1 teaspoon (5g) of sugar, a little chicken essence, 250ml of fresh soup, and marinated fish in oil. Seasoning: onion, ginger, salt, cooking wine, chili powder, pepper powder, cumin powder, soy sauce, oil

1. Wash the fresh grass carp, cut off the fins, make cuts on both sides of the fish body with a knife, and then separate the fish along the bones into two halves, with the backs connected. Spread scallion segments, ginger slices, 1 spoon (5 ml) of cooking wine and 1 teaspoon (5 grams) of salt evenly on the fish body and marinate for 10 minutes. 2. Put the marinated fish into a baking tray lined with tin foil, put onion segments and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili powder, pepper powder, and cumin powder, and bake in a preheated 220-degree oven for 20 minutes (you can take it out in the middle and brush it with soy sauce and oil again). 3. Chop the ginger into minced ginger, chop the garlic into large pieces, remove the old leaves of the celery, wash and cut into sections, chop the bean paste and pickled pepper, peel the bamboo shoots and cut into dice, peel the loofah and cut into dice. 4. Pour 50 grams of oil into a wok and heat it to 50% hot. Add minced ginger and garlic and stir-fry until fragrant. Add chopped Pixian bean paste, pickled pepper and fermented black bean sauce and stir-fry until fragrant. 5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant. Add fresh soup and bring to a boil. Add soy sauce, salt, sugar and chicken essence to season. 6. Add bamboo shoots and celery and cook together. When they are cooked, add loofah and turn off the heat. 7. Remove the ginger and scallion from the baked fish and put it in a deep bowl (in fact, you can also put it in this deep bowl from the beginning), and pour the side dishes on the fish. 8. Put the fish with side dishes into the oven and bake at 200 degrees for 5 minutes. 9. Wash and heat the wok, add 2 tablespoons (30ml) of oil and heat until 50% hot, add appropriate amount of dried chili peppers and Sichuan peppercorns and fry until fragrant (be careful not to burn the Sichuan peppercorns and chili peppers), pour over the grilled fish while it is still hot, garnish with coriander and serve

<<: What side dishes are used for boiled fish

>>: The practice and steps of kimchi fish