1. Slaughter the fish, remove the scales, gills and internal organs (these goblins asked the fishmonger to do this for you), clean it repeatedly, remove the black membrane in the belly of the fish, and cut the fish in half from the belly. Connect the back, then cut 5-6 knives on both sides of the fish, then put it in a basin, add refined salt, lemon juice, soy sauce, ginger and mix well, season for 30 minutes.

2. Preheat the oven to 200 degrees. Brush both sides of the coded fish with salad oil, wrap it with tin foil and bake on the upper shelf of the oven for 15 minutes. Then open the tin foil and brush it with a little soy sauce and salad oil, put it in the oven and bake for 10 minutes, then sprinkle with cumin powder and chili powder and bake for 15 minutes. (The baking time depends on the temperature of your oven and the size of the fish. Mine The oven temperature is low, the fish is a little thicker, and it takes a little longer. Finally, adjust according to the actual situation).

3. While grilling the fish, we will prepare the dishes. Cut the lettuce into strips, tear the mushrooms into strips, cut the peppers into strips, chop the cilantro and green onions, wash and drain the bean sprouts and set aside;

4. Soup the bean sprouts in boiling water until they are about nine-fine cooked, and put them on a large plate inside, and then put the grilled fish on top;

5. Heat the pan and add oil, then add shredded ginger and garlic and sauté until fragrant. Add bean paste and stir-fry until red oil comes out, then add in the chopped red chili pepper. Add mushrooms and lettuce and stir-fry together, add boiling water and simmer for 3 minutes, add salt and chicken essence to taste, then pour it on the grilled fish. (When it’s cold, you can place the plate directly on the induction cooker and heat it up when eating.)