|1 strip (about two pounds)|
|half of sth|
celery (Apium graveolens)
thirteen jasmine (Cyperus rotundus)
green onions, ginger and garlic
A rookie version of grilled fish
First clean the fish, remove the scales and guts, pull out the line, remove the black membrane from the abdomen, clean it with water, enter the knife from the abdomen and cut in half. Do not cut off, control the moisture. (I have a small baking dish, so I cut the head off, so please ignore my unattractive appearance) Give the fish a full body massage with salt and wine. One to remove the smell, and the other to make the fish more flavorful. Let it rest for at least 30 minutes. During this time, you can prepare a small bowl, add the prepared chili powder cumin and thirteen spices mixed well, and heat oil in a pan (not too much oil) When the oil is 60% hot, pour the oil into the blended ingredients, stir to combine, then use a brush to spread the ingredients evenly over the fish. (Each application is all over inside and outside) Then cut a few slices of onion and ginger and place them on the fish and leave it for another half hour.
Place the fish on a sheet of tin foil, pick up the onion and ginger, brush the fish with salad oil to prevent it drying out, preheat the oven and bake at 220 degrees up and down. 30 minutes. (Observe during this time that the fish skin can be brushed with oil again if you’re worried about it drying out.)
While the fish is baking, prepare the vegetables.
When the oil is hot, add the bean paste and sauté in the red oil, then add the green onions, ginger, garlic, pepper, spices and allspice.
Fry the potato slices in oil.
Then add the lotus root and stir-fry.
Add the celery and stir-fry, then add a little water, season with sugar and turn off the heat when the water is boiling.
Line a baking tray with foil and line it with onion threads.
Pour out the roasted fish stock and transfer the fish to the onions.
Then pour the sautéed vegetables and soup from the pan into the baking dish. Place in the oven at 220 degrees on a low heat and continue to roast for a further 10 minutes.
After 10 minutes, remove from the oven and sprinkle with sesame seeds and coriander.