What fish is used for paper wrapped fish

Speaking of fish, people are familiar with it. It is the most common seafood food in people's lives, and it is also a very popular food. It is popular not only because of its delicious taste, but mainly because it is rich in protein and other trace elements that are beneficial to the human body. There are many ways to eat fish, and a very trendy way is to wrap fish in paper. What kind of fish is used to make fish wrapped in paper?

It is better to use longli fish or sea bass to make paper-wrapped fish.

How to make fish wrapped in paper

1. Preheat the oven to 475 degrees Fahrenheit (245 degrees Celsius). Prepare 4 sheets of 30 x 30 cm aluminum foil or baking paper. Divide the leafy vegetables into 4 portions and place one in the middle of each piece of aluminum foil. Then put the fish fillets in. Drizzle with orange juice, sprinkle with basil, orange zest, garlic, white wine, olive oil, fennel, carrots, and season with salt and pepper. Roll up the aluminum foil, wrap the fish fillet loosely, and fold up the four sides to leave some air inside so that the ingredients can be steamed easily. Place the wrapped fish fillets on a baking sheet and set aside.

2. Pour the bulgur wheat and 3 cups of water into a large pot, bring to a boil, then lower the heat slightly, cover with a lid and cook for 12 to 15 minutes, until the bulgur wheat is slightly softened. Drain off excess water.

3. While the bulgur is cooking, put the wrapped fish fillets into the oven. After baking for 10 minutes, open one of the foil bags and check whether the fish is cooked through - well-cooked fish will fall apart easily.

4. Fluff the cooked bulgur with a fork, then stir in the olive oil, lemon juice, garlic, basil, cilantro and scallions. Season with salt and pepper. When the dish is served, each person is given a piece of paper-wrapped fish which is then opened when eating and a bowl of bulgur wheat food.

Dishes

Compared with traditional grilled fish, new improvements and changes have been made in the selection of main and auxiliary ingredients, seasoning combinations, and grilling methods. There are five flavors to choose from, including signature garlic flavor, abnormal pickled pepper, hot and sour flavor, spicy and black pepper, and sweet and sour tomato, to meet different needs. Sour, sweet, fresh, spicy, and spicy, the ever-changing blending makes the fish meat transform into a delightful taste experience. After much hesitation, I decided on the grilled Qian fish with garlic. The oil was bubbling under the high temperature. The thin paper contained the fish body but could not lock in the fragrance of the fish. What seeped out from the cracks was a rich but not pungent garlic aroma that whetted one's appetite.

Compared with the common grilled fish, this grilled fish on paper is a subversive improvement and technical training is now provided.

First, the method of processing fish is different;

Second, use special fish baking paper to wrap it;

Third, steam first and then bake instead of fry, no smoke in the whole process;

Fourth, you can cook the side dishes yourself;

Fifth, the taste is oily but not greasy, spicy but not dry;

Sixth, it is nutritious and healthy, suitable for all ages.