Grilled mackerel and Spanish mackerel -- the most delicious grilled fish in cold winter(kao tai ba yu han dong zui mei wei de kao yu )

Grilled mackerel and Spanish mackerel -- the most delicious grilled fish in cold winter

Introduction:

Mackerel and Spanish mackerel, also known as mackerel, mackerel, blue and white mackerel, white bellied mackerel, Japanese mackerel, etc., is one of the mackerel families of Perciformes, scombermes suborder and scomberidae of actinoptera. Mackerel and Spanish mackerel belong to marine fish. They are similar in size, so they are often mistaken for the same kind of fish, commonly known as mackerel and Spanish mackerel. The main differences between the two are: from the body height: mackerel is higher, oval; Spanish mackerel is longer, round. Judging from the dorsal fin: the distance between the two dorsal fins of mackerel is far; the two dorsal fins of Spanish mackerel are close to each other. From the caudal fin, there are 5 small fat fins on the upper and lower caudal fin of mackerel and 8-9 small fat fins on the upper and lower caudal fin of Spanish mackerel. From the color discrimination: mackerel's back is cyan black, with irregular dark blue stripes, and its abdomen is light yellow; Spanish mackerel's back is black blue, with many black round spots, its abdomen is silver gray, and its abdomen is gray white. Mackerel Spanish mackerel is an economic fish. It's very cheap in our seaside. Although the price of mackerel Spanish mackerel is not expensive, its nutritional value is not low at all. Mackerel Spanish mackerel is rich in protein and a variety of amino acids needed by human body, and its mineral content is also very high. Therefore, we know little about the cooking methods of mackerel and Spanish mackerel. In fact, there are many cooking methods for fresh mackerel and Spanish mackerel, such as braised in soy sauce, stewed at home, pickled and dry fried. This time, I simply pickled the fresh mackerel and Spanish mackerel and roasted it in the barbecue shop. Because the mackerel and Spanish mackerel are very oily, during the roasting process, the fish oil is roasted at high temperature, which makes it zizizi. During the roasting process, a large amount of cumin noodles and hot pepper noodles are sprinkled. The delicious meat flavor of the fish, together with the unique aroma and spicy taste of cumin and hot pepper, makes the roasted fish more delicious in this cold winter It's warm and tasty. "

Production steps:

Step 1: main ingredients: 1 piece of fresh mackerel and Spanish mackerel ingredients: appropriate amount of minced chives seasoning: 20g cumin noodles, 30g chili noodles, 1 teaspoon salt, 3 teaspoons fish sauce, 3 teaspoons cooking wine

Step 2: after cleaning the mackerel and Spanish mackerel, cut the fish from the back with a knife and unfold the fish

Step 3: add 1 tbsp salt, 3 tbsp fish sauce and 3 tbsp cooking wine, spread all the fish evenly and marinate for 15-20 minutes

Step 4: lay a layer of tin foil on the baking plate, spread a layer of cooking oil on the bottom of the tin foil, and put the pickled fish on the baking plate

Step 5: put into the oven, heat up and down, heat up 180 degrees, heat down 230 degrees, bake for 15 minutes

Step 6: after 15 minutes, remove and sprinkle with cumin noodles and chili noodles

Step 7: re-enter the oven, adjust the heat to 230 ℃ and bake for 5 minutes. Sprinkle with chopped chives before eating

Materials required:

Fresh mackerel and Spanish mackerel: 1

Minced chives: right amount

Cumin noodles: 20g

Chili noodles: 30g

Salt: 1 teaspoon

Fish sauce: 3 tablespoons

Cooking wine: 3 tablespoons

Note: 1. The fresh mackerel and Spanish mackerel is very tender, and it is not easy to marinate for too long; 2. When roasting, first heat the fish with 180 degrees, and then roast the fish with 230 degrees for the second time.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Kao Tai Ba Yu Han Dong Zui Mei Wei De Kao Yu