Ingredients
4 to 6 small sea fish.
Seasonings
2 tablespoons each of broad bean paste, salad oil, and vegetable oil, 1 tablespoon each of sugar, soy sauce, and water, 0.5 tablespoon each of minced garlic and ginger juice, 1 teaspoon each of MSG and salt, and 4 to 6 bamboo skewers.
Instructions
1. Wash the small sea fish, pat them dry, then thread a bamboo skewer through each fish from mouth to tail.
2. Heat vegetable oil in a wok over medium heat until it reaches about 40% hot (around 275°F/135°C), then add broad bean paste, sugar, salad oil, soy sauce, minced garlic, ginger juice, water, MSG, and salt, stir-fry until well combined, and cook for 2 minutes to form a sauce, then remove and set aside.
3. Spread the sauce on both sides of the small sea fish, then grill over a fire or on an electric grill until cooked through, brushing with more sauce as you grill. This dish is savory and aromatic, with high nutritional value.