Spicy grilled fish

Spicy grilled fish

　　Ingredients list

　　　　Materials:

　　1 grass carp (other fish such as carp are also fine, about 1.5 lbs), 50g celery, 1 stem of stem lettuce, 1 stem of loofah (side ingredients can be lotus root, dried tofu, cucumber, potato, etc., according to your preference)

　　20g ginger, 100g garlic, 100g dried chili peppers, 20g pickled chili, 15g Sichuan peppercorns, 2 tablespoons (30ml) Pixian bean paste, 1 tablespoon (15ml) fermented black beans sauce, 1 tablespoon (15ml) soy sauce, appropriate amount of salt, 1 teaspoon (5g) sugar, a pinch of chicken essence, 250ml fresh broth, oil

　　Fish marinating seasoning: green onions, ginger slices, salt, cooking wine, chili powder, Sichuan pepper powder, cumin powder, soy sauce, oil

　　Preparation steps

　　　　1. Clean the freshly slaughtered grass carp, trim the fins, make flower cuts on both sides of the fish with a knife, then partially separate the fish along the spine so that the fish is split in half but the back remains connected. Rub the fish evenly with green onion segments, ginger slices, 1 tablespoon (5ml) cooking wine, and 1 teaspoon (5g) salt. Marinate for 10 minutes.

　　2. Place the marinated fish on a baking tray lined with parchment paper, cushion with green onion segments and ginger slices. Brush the fish with oil and soy sauce, sprinkle with chili powder, Sichuan pepper powder, and cumin powder. Bake in a preheated oven at 220°C for 20 minutes under both upper and lower heat (you can take it out halfway to brush more soy sauce and oil).

　　3. Finely chop the ginger, dice the garlic, wash and slice the celery after removing old leaves. Mince the Pixian bean paste and pickled chili, peel and dice the stem lettuce into chunks, and peel and dice the loofah into chunks.

　　4. Heat 50g of oil in a wok until it reaches medium heat, sauté the chopped ginger and diced garlic until fragrant. Add the minced Pixian bean paste, pickled chili, and fermented black beans sauce, stir-fry until fragrant.

　　5. Add the dried chili peppers and Sichuan peppercorns, stir-fry until fragrant, pour in the fresh broth and bring to a boil, season with soy sauce, salt, sugar, and chicken essence.

　　6. Add the stem lettuce and celery, cook until just tender, then add the loofah and turn off the heat.

　　7. Remove the ginger and green onions from the baked fish and place it in a deep bowl (you could also have placed it in the deep bowl from the beginning). Pour the side ingredients over the fish.

　　8. Place the fish with side ingredients in the oven and bake at 200°C for 5 minutes.

　　9. Clean and heat the wok, heat 2 tablespoons (30ml) of oil until it reaches medium heat, add an appropriate amount of dried chili peppers and Sichuan peppercorns, stir-fry until fragrant (be careful not to burn the Sichuan peppercorns and chili peppers). Pour the hot mixture over the baked fish while still hot, garnish with coriander, and it's ready to serve.