Speaking of grilled fish, I, who like to eat grilled fish, can’t bear it anymore, so I’ll quickly answer this question. There are two types of grilled fish I’ve eaten.

The first one is the grilled fish I eat at the night market in my hometown. It has cod, catfish, etc. It is grilled on the grill, similar to the grilling method of mutton skewers. This kind of grilled fish is made The key is to marinate the fish first to remove the fishy smell. First, clean the fish. The second step is to marinate the fish, add an appropriate amount of ginger, a small amount of shredded green onions, steamed fish soy sauce, and a little oyster sauce. Marinate for more than half an hour. I saw that when they bake it at the night market, they take it out of the marinating basin and marinate it.

Later, take out the marinated fish and place it on the tongs used for grilling. Wrap the top and bottom with green onions, then put it on the fire and start grilling. The key here is to wrap the front and back sides with green onions. The aroma is very important. Brush oil on the fire. The high temperature of the oil will form scallion oil with the scallions, which will penetrate into the fish. Sprinkle salt, cumin and chili powder on the fish, brush it with honey, then turn it back and forth and bake it many times. Put it and bake it until it turns brown for two years.

The fish grilled in this way tastes like the skin is burnt, the meat is tender and juicy, and it is brushed with the sweet taste of honey, oyster sauce, salt, cumin and chili. The taste is so delicious that I can’t describe it, but after eating it once I want to eat it a second time.

The second-class grilled fish I have ever eaten is the kind of fish that is placed on a baking sheet. This kind of fish is generally grilled first, then cooked with various ingredients after the test, and finally served. When cooking, it is directly connected to the baking pan, and the alcohol fire below is constantly heating. The flavors of this kind of fish can be chosen, such as spicy, soy sauce, rattan pepper and other flavors. You can also put side dishes inside, such as tofu skin. , bamboo shoots, vermicelli, tofu, etc. It is also important to remove the fishy smell from this kind of fish before grilling. Then, only salt is added during grilling. The main thing is to keep the skin of the fish brown. The flavor comes mainly when cooking, such as spicy and spicy soup. It's very important. It has a little taste of hot pot ingredients. It's also good to add hot pot ingredients and combine it with other seasonings.

Here are some little insights into two types of grilled fish that I have eaten myself. Hope you all like it