Method 1

Ingredients:

1. 1 snapper fillet, 3 oranges.

2. 10g diced green bell pepper, 10g diced red bell pepper, 10g diced orange bell pepper.

Seasoning Salt 1 teaspoon rice wine 1 teaspoon flour 1 tablespoon cream 10g sugar 1 teaspoon salt 1/4 teaspoon cornstarch water 1 teaspoon cornstarch + 2 teaspoons water

Directions

1. Marinate sea bream snapper fillet with salt and rice wine for 10 minutes.

2. Dust with flour and fry in a pan with butter over medium heat for 3 minutes until golden brown.

3. Press orange juice into the pot and add ingredients to boil, add sugar and mix well, then continue to thicken with cornstarch.

Method 2

Methods:

Snapper thawed naturally at room temperature, rinsed with water and drained. Cut the onion into julienne strips and lay them in a plastic container. Press the garlic into a garlic paste and set aside

Stir the ribs sauce, barbecue sauce, soy sauce, salt, black pepper, and garlic paste into a large bowl, add the snapper fillets, dip both sides in the sauce, and then place them in the crisper on top of the shredded onion, stack them one on top of the other, then cover and store in the refrigerator for 2 hours, or longer

Line a baking sheet with tinfoil, place the snapper on the grill rack, and pour the rest of the onion, and then add it to the baking sheet. Pour into the tinfoil-lined baking dish. Preheat the oven

Place the baking sheet on the bottom shelf of the oven and place the baking sheet with the snapper on it in the middle of the oven at 200 degrees. Bake for 12 minutes at 200 degrees Celsius. Before serving, sprinkle with cooked sesame seeds for a better flavor.

Method 3

Method:

1, fish fillets bought back in cold water to understand the freeze

2, with kitchen paper to the fish excess water to dry

3, Cut into 3CM square dices + shaoxing wine + 1/2 tsp salt + white pepper marinade for 15 minutes ~ lemon rind rubbed into a paste, lemon juice squeeze, tomato, cucumber core cut into small dices ~

4, the fish pieces sprinkled with dry cornstarch evenly dipped in

5, the oil is hot into the fish pieces of slow-frying into a golden brown

6, the oil control fish into a plate

7, the pot Add half a bowl of water + lemon zest and boil over moderate heat for 5 minutes

8, add cucumber, tomato diced children + lemon juice + 1/2 tsp salt + sugar + water starch to collect the juice ~ (I made a half-soup dish, like soup can be thickened a little less soup, I like to pour the soup over the rice, the taste is superb