Steps for Roasting Butterfly Fish in Sauce:
1. Defrost the flounder fillets naturally, rinse them well under cool water, absorb the water with a kitchen paper towel, and set aside. Be careful not to over-wash.
2. Shred the onion and line the bottom of a tupperware.
3. Press the garlic into a paste and set aside. Make the sauce: 2 tablespoons of rib sauce, teriyaki sauce, 1 tablespoon of soy sauce, a little black pepper, a little salt, add garlic puree.
4. Spread the seasoning sauce on the fish fillet, both sides of the fillet should be covered with the sauce.
5. Put the fish fillets into a plastic box and marinate in the refrigerator for 2 hours or more.
6. Preheat oven to 200 degrees. Take out the plastic box, the fish fillets on the baking sheet; baking sheet lined with tinfoil, the top of the onion; baking sheet on the bottom of the oven, the baking net in the middle layer, bake for 15 minutes.
7. Bake and plate, sprinkle with white sesame seeds.
Tips
Flounder needs to be marinated for more than 2 hours before grilling. When thawing the flounder, avoid thawing with hot and cold water, thawing at natural temperature will not damage the taste of the fish.