material

A bass is about 600g g.

5 to 6 grams of salt

Appropriate amount of pepper

Two teaspoons of cooking wine

One or two garlic.

A small piece of curry

Appropriate amount of coriander

Jingcong 1 section

A baking tray covered with tin foil

Step 1

Cut garlic into mud, and stir-fry in oil pan.

Second step

Add a little water and turn on the fire to cool the curry.

Third step

Wash the perch, cut it into picture shapes, and remove the middle vertebra.

Fourth step

Spread the bass evenly with salt, pepper and cooking wine, and marinate for 10 minute.

Step five

Chop the onion and coriander and put them in the cooled garlic curry oil.

Step 6

Spread curry oil evenly on the front and back of perch and marinate for at least three hours.

Step 7

Cool the oil in a hot pan, add the marinated bass and fry until golden brown, and preheat the oven to 200℃.

Step 8

Spread tin foil on the baking tray, put the fried fish in the oven and bake at 200 15 minutes.

Step 9

After baking, sprinkle with sweet pepper powder and garlic can be eaten.

skill

1 curry block can be replaced by curry powder, and the amount of salt should be increased accordingly.

When frying fish, you only need to fry the inside of the fish, and the skin needs to be baked in the oven until it is crisp (if you can keep the integrity of the fish, turn the fish over smartly). You can omit the baking step in the oven and continue to fry the skin upside down.

It is best to fry fish in a non-stick pan.