Roast pomfret with spiced sauce(wu xiang kao chang yu )

Roast pomfret with spiced sauce

Introduction:

"I bought a big Pomfret. When I came back, I found that the 30cm pot couldn't hold it, so I decided to roast it temporarily. But what kind of flavor is good? The seasonings at home are only five spice powder and cumin powder. OK, let's have five spice roast fish. Since it's five spice roast fish, it's already five spice powder based seasoning, and the others are improvised. I can't imagine the taste is not bad~~ ”

Production steps:

Step 1: the main material is ready

Step 2: shred ginger and tie onion

Step 3: wash pomfret, deal with internal organs, and then draw a knife on the back

Step 4: apply five spice powder, star anise powder, cumin powder, pepper powder, soy sauce, salt and sugar on the surface of the fish and marinate for a while

Step 5: put the scallion knot into the fish belly and spread shredded ginger on the back of the fish

Step 6: wrap the fish in plastic wrap, refrigerate for one night, and marinate well

Step 7: spread tin foil on the baking pan, spread a layer of cooking oil, put the pickled fish in, and sprinkle some white sesame seeds

Step 8: preheat the oven 180 degrees, bake for 15 minutes, turn it over and bake for another 15 minutes, keep it dry for 5 minutes

Materials required:

Pomfret: 500g

Ginger: right amount

Scallion: right amount

White Sesame: right amount

Edible oil: right amount

Five spice powder: appropriate amount

Star anise powder: right amount

Cumin powder: right amount

Pepper: right amount

Soy sauce: moderate

Salt: right amount

Sugar: right amount

Note: my fish is bigger and has been roasted for a long time. You can set the time according to the temperature of your oven and the size of the fish

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: spiced

Chinese PinYin : Wu Xiang Kao Chang Yu