1 Cut the fresh fish in half and wash it (please ask the fishmonger to do it for you), and marinate it with rice wine and shallots for about 10 minutes to remove the fishy smell;

2 Chop pickled peppers or chilies, and mix chilies, spicy bean paste, minced garlic, Jiang Mo and sugar in a container;

3 Take a baking tray, spread cooking paper on it, put ginger slices and shallots, put fresh fish on it, then pour pickled peppers into the sauce evenly, sprinkle a little chopped green onion, roll up the baking paper, leave a small mouth, pour a little Shaoxing wine to add fragrance and moisture, and roll up the cooking paper tightly. Cooking paper can protect the water of fish, and make the finished product not too soft and rotten, and the cooking speed is much faster than that of cooking;

4. Preheat the oven 180℃ and bake for about 15 minutes (adjust the baking time according to the size of the fish). When the fish is cooked, take it out and sprinkle it with chopped green onion and red pepper slices to decorate it, and then finish the fragrant grilled fish with chopped pepper.