︎Roasted Golden Pomfret~Tender and Juicy︎Home Edition Oven Recipe
Broken thoughts: It’s delicious, so fresh, and tender and juicy. I was worried that it would be fishy, but I used a variety of ways to get rid of the fishy smell. It turns out that my worries are superfluous. There are no small thorns. For me who can spit thorns, it is very friendly. The layer of garlic under the fish is sweet after roasting, and the soft fufu has no spicy taste at all.
Ingredients: 1 golden pomfret, 2 spoons of cooking wine, 2 spoons of soy sauce, appropriate amount of salt and pepper, ginger slices, shallots, corn oil, garlic cloves, spicy barbecue ingredients
step:
1️⃣Rinse and clean the fish, use kitchen paper to dry up the water in the fish body and stomach, use a flower knife on the surface, and put it in a deeper container
2️⃣ Pour in salt and pepper, cooking wine and soy sauce, grab evenly and smear the fish body repeatedly, stuff ginger slices and scallions into the fish maw, put ginger slices on the surface of the fish body, cover with plastic wrap, marinate for 1-2 hours, halfway through turn over once
3️⃣ Preheat the oven to 200 degrees
4️⃣ Spread oil paper on a baking tray, put garlic cloves, drain the marinated fish again, put it on the garlic cloves, wrap the fish tail in tin foil, brush the surface of the fish with a layer of oil, sprinkle with spicy barbecue ingredients, put in preheated oven at 180 degrees for 20 minutes
5️⃣ Take it out, turn it over, sprinkle another layer of spicy barbecue ingredients, put it back in the oven and bake at 180 degrees for 20 minutes, and then bake at 200 degrees for 5 minutes
6️⃣ Garnish with chopped green onion, white sesame and millet on the surface
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Small tips:
①Flip the fish during the marinating process to evenly taste
②If you want to have a crispy texture on both sides, you can grill the fish on a grill, place the fish on the grill, and place a grill underneath to catch the dripping juices
③Because the tail of the fish is relatively thin, wrapping it in tinfoil is not easy to burn.