It is considered that the taste of ordinary grilled fish is more fragrant than that of oven-baked, which is the kind of smoky burnt smell and tastes better. Authentic grilled fish is a special food made by roasting grass carp or snakehead with charcoal until half-cooked, and then adding secret ingredients and side dishes into an electric cooker. It is a must-have dish for night market stalls. This dish combines the aroma of barbecue, spicy hot pot, delicious stewed fish and full Jianghu flavor.

The difference between charcoal baking and oven baking

Barbecue has always used charcoal to roast all kinds of meat, especially fruit charcoal, which has the advantages of moderate hardness and no odor, and the barbecue made is the best. Fish roasted with charcoal gives off more moisture and smells better. Moreover, it has a fragrant black smoke mixed with a little charcoal ash, which not only has an exciting smell of fireworks, but also can be baked for miles, which is incomparable to the oven.

If the fish baked in the oven is more delicious than charcoal, then the oven has already replaced charcoal in the night market. Why bother to burn coals and sweat hard?

But if it is the most convenient method, it must be the oven. Put the fish in, set a time, turn over halfway and wait for it to come out.

Speaking of turning the fish upside down, it's inconvenient to forget that it was roasted in the oven. When one side of the fish is cooked, it will become very bad. If you flip it at will, it will naturally be spoiled, and the shape of the grilled fish is absolutely incomplete.

However, the grilled fish in the oven must be roasted in a baking tray and turned over, otherwise the meat and oil will get on the oven lamp.

However, if charcoal is used to barbecue, there is a special tool for grilled fish, that is, a shelf with a handle that can be turned over, so that the integrity of grilled fish is preserved to the greatest extent, not just the difference in taste and fragrance.

Matters needing attention in homemade oven grilled fish

Although charcoal roasting is much better than the oven, if we live in a building and cook grilled fish at home, there is no condition for charcoal roasting, so we can only cook it in the oven. That can only be done for fragrance, or try to find a feeling similar to charcoal baking.

The first thing is to find a way to make the water in the grilled fish emit more moisture. We can use kitchen paper to wash off the water in the salted fish before entering the furnace, then put the skin of the fish in the oven to burn without brushing oil, and then brush it with a thin layer of oil. Without too much oil, the water in fish is easier to evaporate and the skin of fish is easier to burn.

Secondly, when turning the fish, we must pay attention to the fragility of the fish. Try to avoid using a spatula or even chopsticks to react, and don't use a shelf. You can wear thick gloves and gently hold the whole body of the fish with both hands. After turning over, pour out the juice from the baking tray, and then suck up the water on this side of the fish. This ensures that the taste of fish is closer to the taste of charcoal, and also maintains the integrity of fish.

Summary: Grilled fish, as a barbecue feature, is a Jianghu dish exclusively for China people. However, the oven was originally used to make western pastry. Strictly speaking, it can't compete with barbecue at all. Therefore, the best grilled fish still needs the original China cooking method.