Spicy Grilled Fish
Ingredients & Amount
| Ingredient | Amount |
|---|---|
| Sea Bass (or Tilapia) | 1 fish |
| Potato | 100g |
| Cucumber | 100g |
| Lotus Root | 100g |
| Spicy Hot Pot Base | 50g |
| Light Soy Sauce | 15g |
| Cooking Wine | 10g |
| Salt | 2g |
| Ginger Slices | 10g |
| Garlic Cloves | 20g |
| Cooking Oil | 20g |
| Coriander (Cilantro) | 5g |
Instructions
- 1
Clean the fish and butterfly it (cut down the back so it lays flat). Marinate with cooking wine, salt, and ginger slices for 20 minutes. Peel and slice the potato, cucumber, and lotus root.
- 2
Brush the fish with cooking oil on both sides. Place it into the air fryer basket. Set the temperature to 200°C and air fry for 15 minutes until the skin is crispy and golden.
- 3
In a separate bowl, mix the spicy hot pot base, light soy sauce, and garlic cloves. Toss the sliced vegetables (potatoes, lotus root, cucumber) in this sauce. Arrange the seasoned vegetables around and on top of the fish in the basket.
- 4
Air fry again at 200°C for another 5 – 10 minutes. Use the visual window to ensure the vegetables are tender and the sauce is bubbling. Garnish with fresh coriander and serve.