1. Clean the guts of the saury, and lightly cut twice on each side;
2. Then put on a proper amount of salt, squeeze the juice of half a tangerine and marinate for half an hour;
3. Dry the fish with kitchen paper before frying;
4. After the upper and lower pans of the electric baking pan are preheated, brush with a thin layer of oil and put in the saury; select the "grilled fish/shrimp" button to heat and start to cover the upper plate;
5. When the heat is halfway through, sprinkle a little black pepper on the reverse side of the fish, then sprinkle some cumin powder, and cover until the heating is over;
6. Then use the residual heat to fry the fish repeatedly for a while, and sprinkle a small amount of cumin powder on it.
Tips:Dry the water before frying the fish skin without breaking.
The grilled saury here is paired with two tangerines. It is especially delicious when squeezed with a bit of juice. It is a local specialty, which is sold with vegetables in the vegetable market. It is probably the people here who eat fish with it. The drinks are also very good, especially cool drinks in summer.
