How to cut fish for grilling? What materials are needed to grill fish over charcoal?

Grilled fish is a dish. The main ingredients are fish, potatoes, tofu, etc. It refers to a method of cooking fish after it is grilled. This cooking method realizes "one grilling and two stewing". Grilled fish, a special delicacy originated in Wuxi County, Chongqing, and developed in Wanzhou. During the process of spreading, it combines the three cooking techniques of pickling, grilling and stewing, and fully draws on the characteristics of traditional Chongqing cuisine and Chongqing hot pot ingredients. It is a delicious snack with unique taste and rich nutrition. So how to cut grilled fish? What materials do you need to prepare for charcoal grilled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to cut fish for grilling

2. What materials are needed to make charcoal grilled fish?

3. How to cook grilled fish

4. How to cook tinfoil grilled fish

5. How to make grilled fish soup

How to cut fish for grilling

Method: 1. First, remove the scales of the fish, cut the fish from the back to split it into two halves, and make a pattern cut;

2. Add water to a vegetable bowl, add appropriate amount of minced ginger, minced garlic, salt, cooking wine, and soy sauce, and soak the cut fish in it for 30 minutes to absorb the flavor;

3. Hold the soaked fish with a fish tongs, place it on the fish grill and slowly roast it. Don't overheat it. Apply some oil and the water used for soaking the fish on the fish and roast it for 20 minutes. After roasting, place it on a tray.

4. Put the spicy fish seasoning, chopped raw chili pepper, ginger and minced garlic in a proper amount of oil and boil for one to two minutes;

5. Pour the prepared ingredients over the fish, and sprinkle with chopped green onions, coriander, purple crisps, mint leaves, and peanuts. The fish is ready.

What materials are needed to make charcoal grilled fish

Ingredients: fresh fish, salt, scallion segments, ginger slices, chicken powder, beer, cumin powder, chili powder, charcoal stove, charcoal, fish grill, and fish tongs.

practice:

1. Stun the fish, cut the fish body and head from the back into a continuous piece, remove the internal organs, rinse, remove the middle bone, and make a straight cut on both sides of the fish body;

2. Add salt, scallion, ginger, chicken powder and a little beer to marinate;

3. Use the charcoal stove to ignite the charcoal, and put the burning charcoal into each charcoal grid of the charcoal grilled fish stove one by one. Open the top air outlet for 15 minutes to allow the charcoal to burn fully, and close the air outlet for about 15 minutes to quickly heat the furnace to 350 degrees.

4. Put the marinated fish into the fish oven and bake for 6 to 10 minutes.

5. After the fish is out of the oven, place it directly into the prepared fish baking pan and wait for the ingredients to be added;

6. Sprinkle appropriate amount of cumin powder and chili powder according to taste.

How to make grilled fish

1. Cut the fish from the back, then cut some cuts on the fish to make it more flavorful, then sprinkle salt, ginger, and cooking wine, and marinate for 20 minutes;

2. Use the fish clips to put the fish on the grill and start grilling. After one side is heated, switch to the other side. After both sides are heated, brush oil on both sides. Brush oil several times.

3. After brushing with oil, bake it again. After baking it a few more times, the fish skin will become crispy and yellow. Then spray cooking wine and soy sauce on both sides and inside. Finally, sprinkle with five-spice powder and grill it again. The grilled fish is done.

How to make tinfoil grilled fish

How to bake fish in tin foil:

1. Clean the sea bass in advance, drain the water and set aside. Slice the white mushrooms, cut the onion into shreds, cut the red pepper into sections, cut the ginger into small slices and set aside. Wash the coriander.

2. Score the sea bass on both sides with a knife, apply a little salt and marinate for 10 minutes.

3. Tear larger pieces of tin foil and spread them on the baking tray for later use.

4. Add oil to the wok and heat it up. Add a few slices of ginger and stir-fry briefly. Then put the sea bass into the wok and fry until both sides are browned. Remove from the pan and place in the center of the tin foil.

5. Heat some oil in a wok, add ginger slices and fermented black beans and stir-fry for a few times, add onions and small red pepper segments and stir-fry until fragrant, then add white mushroom slices, salt and light soy sauce, stir-fry evenly, when the mushrooms become soft and water is released, add pepper powder, stir well and turn off the heat.

6. Pour the fried seasonings and soup on the sea bass, wrap it with tin foil, roll up the edges and press it tightly.

7. Preheat the oven to 200 degrees. After preheating, put the tin foil bag together with the baking tray into the middle layer of the oven and bake for about 25 minutes. Take out, cut open the paper bag, sprinkle with coriander and serve.

How to make grilled fish soup

raw material:

One fresh fish, 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, 150 grams of peanuts, 100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili, 20 grams of coriander, 50 grams of minced cheese, some salt, a little pepper, 50 grams of butter, 50 grams of sugar, some MSG, 2 grams of pepper, 100 grams of aniseed, 50 grams of coriander, 100 grams of secret oil, cauliflower, lotus root, cucumber, bean sprouts, konjac, carrot, and celery.

practice:

1. Wash the fish, cut it into two pieces, and marinate it with salt, cooking wine and five-spice powder;

2. Marinate the fish for a while, apply oil to the baking tray, put the fish on it, put it in the middle layer of the oven, and bake at 200 degrees for 15 minutes;

3. Wash and slice or dice the side dishes;

4. After the fish is baked for the first time, place onions or cabbage under the baking tray. Then stir-fry the other ingredients with Pixian hot sauce. It doesn’t need to be fried for too long, as it will still be baked. Then pour it on top of the fish and cabbage;

5. In another pan, sauté the scallion, ginger and lantern pepper until fragrant, then pour over the side dishes in the baking tray;

6. Put the baking tray back into the oven (put it one layer lower, otherwise the top will easily get burnt), bake at 200 degrees for 20 minutes, and sprinkle with coriander.