Preparation materials: 270g Arowana, 8 chestnuts, green pepper 1 piece, red pepper 1 piece, shallot 1 piece, 8 tomatoes, 30g of cooking oil, 2g of salt, 50g of bean paste, 2g of cumin powder, 2g of barbecue material, 50g of clear water and a proper amount of lemon juice.
1. Wash the fish, cut a knife on the back of the fish and marinate it with appropriate amount of salt for 30 minutes.
2. In the process of fish curing, cut the prepared chestnuts into small mouths.
3. Spread a layer of tin foil on the baking tray, and put the fish in the baking tray with barbecue sauce and lemon juice.
4. Put chestnuts around and bake together.
5. Preheat the oven for 220 and put it in the middle of the oven for about 28 minutes.
6. Brush the cooking oil several times in the middle to prevent it from drying.
7. In the process of grilled fish, cut the onion into large pieces, and add water to the bean paste and mix well.
8. Pour oil into the pot and turn on a small fire.
9, the oil temperature is 70% hot, add the onion and stir fry.
10, add the well-mixed bean paste and stir-fry until the soup is thick.
1 1, put it in another baking tray for later use.
12, cut the green pepper and slice the lemon.
13. When the fish is cooked, put the prepared side dishes in the oven and bake them with the fish for another 5 minutes.
14. Put the fish and all the ingredients into the just fried sauce, sprinkle some cumin powder and bake in the oven for another 5 minutes.
15, after 5 minutes, the roasted chestnuts can be eaten.