Grilled Yellow Croaker

Grilled Yellow Croaker

　　Grilled Yellow Croaker —— The yellow croaker, scientifically known as Larimichthys polyactis, is born in the East China Sea. It has two hard stones in its head, hence it is also called "stone-head fish." It is one of China’s major marine economic fish species. Its flesh is delicious, tender, flaky like garlic cloves, and offers appetite-stimulating, qi-invigorating, kidney-nourishing, and diuretic benefits. This product is made from naturally occurring fish in the Yellow and Bohai Seas, carefully cleaned and then grilled at high temperatures while maintaining their original shape. It comes in two flavors: spicy and five-spice, making it especially suitable as a side dish, with drinks, or as a gift for loved ones.

Grilled yellow croaker is crispy on the outside, tender on the inside, spicy and refreshing, with delicious and fresh meat that satisfies cravings and hits the spot. It’s healthier than deep-fried options and more flavorful than steamed ones. It can also be paired with a variety of fresh vegetables, free from fishy smell or greasiness. It’s a favorite dish of my kids, and the whole family never gets tired of it. We make it every few days, and it never gets old. Each time we have to steam lots of rice because it’s never enough.

Cooking Method:

1. Clean the yellow croaker, score the surface, blanch the soybean sprouts, and set aside the tofu skin and green garlic.

2. Chop the green garlic, spring onion, ginger, and garlic, dice the green and red bell peppers, and blanch the tofu skin.

3. Add peanut oil to the pan, sear the yellow croaker over high heat for a while, then remove.

4. Add peanut oil to the pan, then put in Pixian bean paste, garlic, green garlic, spring onion, and ginger, stir-fry until fragrant.

5. Add the blanched soybean sprouts and tofu skin, stir well, and spread them at the bottom of the pan.

6. Add a little water, place the seared yellow croaker on top, and simmer over medium-low heat for about 10 minutes.

7. Season with salt, sprinkle diced green and red bell peppers and chopped spring onion, cover, and let it cook slightly for about 3 minutes before turning off the heat.

Grilling Time:

Preheat the oven to 200°C, then grill for 15–20 minutes. You may or may not flip the fish halfway.