At the end of summer, the breeze is light, with a hint of the coolness of autumn. At such a moment, if there is anything more intoxicating than eating grilled fish by the pond, there are few answers.
From the clear water, the Shidian people's beloved less-spiny tilapia is fished out, and the live fish jumps in the net, fully demonstrating the vitality of life. Leeks, coriander, garlic, millet spicy, green onions, and green peppercorns, each with its own unique scent, are washed by the pool, chopped, salted, soy sauce and other seasonings, and mixed carefully. The processed tilapia is delicately knifed, as if preparing for the upcoming "delicious journey". The mixed condiments are evenly spread on the fish body, giving it a "full body massage", so that every inch of the fish can fully absorb the fragrance of the condiment. Finally, stuff the remaining condiments into the fish maw and marinate quietly for 1 hour. The marinated tilapia is placed over a charcoal fire and slowly grilled over low heat. The moment you turn over, brush with a layer of sesame oil and sizzle. As the minutes passed, the fresh fish gradually turned yellow under the action of high temperature. The scent of the fish belly is fully stimulated and fills the air, which is a mouth-watering temptation.
The grilled fish is out of the oven, and you are not afraid of a hot mouth, which is charred on the outside and tender on the inside. The perfect combination of the tenderness of the fish and the richness of the condiments makes it bloom in the mouth in an instant, making you reach the pinnacle of food.
Text: Wu Dan, Zhu Qing, Qu Kenan