How to grill seabass

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  1.Prepare a seabass of about one pound, wash and drain the water, make two cuts on the upper and lower parts of the fish, marinate it with an appropriate amount of ginger, salt and cooking wine for an hour (you can add more salt, and it will be fried later) No need to add salt)

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  2.All materials are ready

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  3. When marinating the fish, cut half an onion into shreds and spread it on tin foil (the size of the tin foil should be 10cm on each side according to the size of the fish), and shiitake mushrooms , red pepper, tomatoes, and the remaining half of the onion are diced, and the garlic and ginger are minced

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  4. Add cooking oil to the pot (more to prevent the fish from sticking to the pot).Bring the oil to a boil, turn to low heat and gently add the fish.Fry the fish until golden brown on both sides.Add minced garlic and ginger to remove the fishy smell and increase the aroma.

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  5.Put the fried fish on the tin foil covered with onions

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  6.Wash the pot, add an appropriate amount of oil, and fry the diced tomatoes to get the juice

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  7. Gradually add onions, mushrooms and green beans and stir-fry, add a bowl of water to boil, add appropriate amount of tomato paste and sugar, cook for two minutes, and finally adjust Use good water starch for thickening

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  8.Pour the seasoned soup over the fish p>

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  9. Cover another piece of tin foil, roll up all four sides tightly, and put it into the iron plate (this step Can be baked in the oven)

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  10. Cook over low heat for three minutes and remove from the pot

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  11. Use a toothpick to cut open the tin foil, sprinkle with chopped green onion, your appetite will be greatly increased