1. Ingredients: 1 butterfly fish, appropriate amount of onion, ginger and garlic, appropriate amount of salt, 1 spoon of light soy sauce, appropriate amount of crushed black pepper, 3 spoons of rice wine, appropriate amount of lemon juice, 3 spoons of barbecue sauce, half spoon of honey , tempeh 125g.

2. Rinse the plaice with cold water, make a few cuts on the back of the fish, and put onion slices, ginger slices and garlic slices in the belly and body of the fish.

3. Adjust the sauce: three tablespoons of beef barbecue sauce, 3 tablespoons of rice wine, 1 tablespoon of light soy sauce, a little crushed black pepper, a little salt, a little lemon juice, and half a spoon of honey.

4. Spread the sauce evenly on the fish, covering both sides with the sauce. Add tempeh. Put the fish coated with sauce into a crisper, put it in the refrigerator, and marinate for more than 2 hours.

5. Preheat the oven to 200 degrees. Take out the fresh-keeping box, place the fish on the grill grid in the middle of the oven, place a baking sheet lined with aluminum foil on the bottom of the oven to catch the dripping fat, and bake for 25-35 minutes. After baking, put it on the plate.