Materials:
- 1 perch
- An appropriate amount of sliced ginger and scallion sections
- An appropriate amount of cooking wine
- bbq rub seasoning
- salt
- light soy sauce
- dark soy sauce
- oyster sauce
- cumin powder
- chili powder
- pepper powder
- and cooking oil
Handling the perch:
- Scale, gill, and gut the perch. Wash it and make several cuts on the fish body to make it absorb flavors better.
- Put sliced ginger and scallion sections into the fish belly. Add cooking wine, salt, best dry rub for ribs, light soy sauce, dark soy sauce, and oyster sauce, and marinate for 15 - 30 minutes.
Baking the perch:
- Place the marinated perch on a baking tray. Brush a layer of cooking oil on the fish body, and then sprinkle cumin powder, tea powder seasoning, chili powder, and pepper powder.
- Put the baking tray into an oven pre - heated to 200°C and bake for 15 - 20 minutes. Then turn the fish over and bake for another 15 - 20 minutes until the fish surface turns golden and it is cooked through.
Enjoying the perch:
- Take out the baked perch and sprinkle some chopped scallions or coriander for decoration and then enjoy it.
Tips:
- 1. When marinating the perch, you can add an appropriate amount of seasonings according to personal taste, such as minced garlic, minced ginger, and Chinese prickly ash powder.
- 2. The baking time and temperature of the perch can be adjusted according to the performance of the oven and the size of the fish to ensure that the fish is cooked through.
- 3. During the baking process, you can turn the fish over from time to time to ensure that both sides of the fish are heated evenly.