Method 1:

Sea bass costs eight or nine yuan per pound and is rich in fat. It is most suitable for grilled fish at home. It will be fragrant and tender. Use a pan + tin foil Bake, this will prevent you from scratching the pot. Choose a pot with a thicker bottom. The tools are ready. Next, remove the head and tail of the sea bass, cut along the spine, divide the fish into two halves, and cut the sides of the fish with a knife. , and then cut into fish segments.

Next, marinate, add three spoons of soy sauce, two spoons of oyster sauce, spread evenly, then sprinkle with sugar, chili powder, and cumin seeds, then cut tin foil to wrap Put the fish pieces with the shiny side facing out, add two pieces of green onion, fillet side down, wrap them well, and put them into the pot with the seal side facing down.

Next, add half a cup of water to the pot, cover the pot, and bake over medium heat for about five or six minutes. When the water evaporates, use a toothpick to poke small holes in the fish skin. Then turn the fish over and bake for another four or five minutes. The grilled fish is ready to be taken out of the pan.

Method 2:

1. Clean the fish, use the back of the knife to gently tap the fish body along the incision under the fish head and close to the back of the fish to pick out the fishy line (white). 2. Cut off the head and tail of the fish, split the body and head, and pull the body into a diagonal shape for later use. 3. Make the sauce: mince the onion, ginger, and garlic into a bowl, add sugar, salt, chicken essence, five-spice powder, cumin, chili powder, oil, steamed fish soy sauce, and dark soy sauce cooking wine and stir evenly. 4. Pickled fish: Apply the prepared juice evenly to the fish body, head and tail, and marinate for twenty minutes to fully absorb the flavor. 5. Accessories: Wash the Chinese cabbage, soak the wide noodles in advance and boil them in water until they are transparent, smoke them dry and slice them, tear the oyster mushrooms into small florets, wash them and set aside. 6. Place the pot on the fire and heat it and add an appropriate amount of base oil. When it is 30% hot, add the onion, ginger and garlic. When the onion, ginger and garlic are cooked until fragrant, add the Pixian bean paste. 7. Add dried chili peppers and peppercorns and stir-fry until the flavor is released. Add smoked dried chilies and stir-fry. Add oyster mushrooms and continue stir-frying. Add Chinese cabbage and stir-fry until cooked. Finally, add the cooked wide noodles because the wide noodles are ahead of time. Once cooked, add it last to avoid frying. 8. Take another pot (or fry it and put it on a plate for later use). Add base oil to the pot (a little more oil to avoid burning the pot). When it is about 40% hot, add the fish head and tail and fry. After about five minutes, put the fish head and tail into the plate and set aside. Add the marinated fish body and fry it in the pot with the skin side up. 9. Change to low heat and fry the fish on both sides until golden brown (the fish is cooked). After about ten minutes, take it out of the pan. Place the pre-fried vegetables under the plate, spread the fish flat on the dish, and cook the fish head and fish. With the tails in place, a spicy and spicy grilled fish is ready.