Grilled Cumin Fish

Grilled Cumin Fish

by salila

4.9 (1)
Favorite
1

Difficulty

Easy

Time

15m

Serving

2

The mackerel is delicate and plump, but has many small spines, so it is not suitable for braising or braising in sauce. The most common way is to eat it grilled, fried or fried. I tried to fry it with fresh mackerel, and season it with salt and pepper. The fried fish is tender and delicious. The only drawback is that there are too many fish bones, which makes it hard to eat. The grilled horse-step fish is much easier to eat, and the small thorns are grilled slightly brown and chewed and eaten directly.

Ingredients

Grilled Cumin Fish

1. After taking out the horse carp from the refrigerator, it is thawed, the belly is cut longitudinally from the excretion, the internal organs are taken out, and the black film is removed.

Grilled Cumin Fish recipe

2. Place the cut belly down and slap the fish flat with a kitchen knife.

Grilled Cumin Fish recipe

3. Turn it over and remove the big thorn in the middle. The stab came out with a gentle pull.

Grilled Cumin Fish recipe

4. Sprinkle salt on both sides.

Grilled Cumin Fish recipe

5. Put the cooking wine, light soy sauce, ginger and green onions and marinate for 20 minutes.

Grilled Cumin Fish recipe

6. Remove the green onion and ginger, and spread a thin layer of peanut oil on both sides of the fish.

Grilled Cumin Fish recipe

7. Preheat the oven and bake at 230 degrees for eight minutes. Remove the fish and brush the surface with a layer of soy sauce.

Grilled Cumin Fish recipe

8. Sprinkle with chili powder, pepper and cumin powder, and continue to bake for about 3-5 minutes.

Grilled Cumin Fish recipe

Tips:

1. If your fish is small, you can shorten the roasting time appropriately to prevent the moisture from drying out and the fish's flesh becoming hard.
2. The black film in the fish must be removed, otherwise it will taste a lot of fishy.

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