Spicy grilled fish

Tag: Air Fry  
Difficulty: 2/5 ★★☆☆☆  
Servings: 4

Mode Reference

Mode: Air Fry  
Temperature: 190°C  
Time: about 32 minutes

Nutrition Analysis (per 100g)

Energy: 49.7 kcal  
Carbohydrate: 14% | 1.8g  
Protein: 47% | 6.0g  
Fat: 39% | 2.2g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Grass carp: 1500g (1 whole)
• Ginger slices: 25g
• Cooking wine: 30g
• Light soy sauce: 15g
• Salt: 10g
• Cooking oil: 25g

Part B

• Cooking oil: 50g
• Garlic slices: 25g
• Spring onion sections: 50g (2 pieces)
• Ginger slices: 20g (about 4 slices)
• Chili bean paste (doubanjiang): 50g
• Hot pot base: 150g
• Water: 700g

Part C

• Onion: 150g
• Fresh shiitake mushrooms: 70g
• Tofu skin sheets: 150g
• Enoki mushrooms: 150g
• Baby cabbage: 200g

Cooking Steps

Step 1/6

Prepare the ingredients according to the required ingredients, wash and cut the onions, mushrooms, qianzhang, enoki mushrooms and baby cabbage and set aside;

Step 2/6

Wash the grass carp, lay it flat on its back, cut the fish body into a darker shape, mix Part A and apply it all over the body, marinate for 60 minutes;

Step 3/6

Add cooking oil, garlic slices, scallions, and ginger slices to the pot and simmer over low heat. When the scallions are slightly burnt, add Pixian bean paste and stir-fry until a rich aroma develops. Add the hot pot base ingredients and water and simmer over low heat for a while;

Step 4/6

Put the chopped Part C ingredients into the middle of the baking pan, put the grilled fish on top, and then pour the cooked soup base;

Step 5/6

Place the baking tray on the 4th level of the machine, fill the water tank with water, Set the Mode Reference settings on the appliance and start cooking.

Step 6/6

After cooking is complete, take it out and enjoy