How to cook cumin grilled fish

1. Slaughter the fish, remove the scales, gills and internal organs, wash it repeatedly and wipe it clean with kitchen towels. You can see how clean the belly of this fish is

2. Make 5-6 cuts on both sides of the fish, then put it in a baking pan, squeeze out the lime juice and apply it on the fish , put a few squeezed lime slices in the belly of the fish, and put the rest around the fish body. Then rub the fish with light soy sauce, and then stuff the ginger slices into the fish body and belly. You can put more ginger. Finally, sprinkle salt, black pepper, and some Sichuan peppercorns (powder) evenly on the fish if you like. Marinate for more than half an hour. (The longer the time, the better the flavor will be. The order of seasoning should be liquid first and then fixed, so that the marinated flavor will be more even.)

3. Preheat the oven to 375 degrees Fahrenheit (about 190 degrees Fahrenheit) degrees Celsius). Brush both sides of the marinated fish with oil, cover the baking pan with tin foil, leaving a small slit on each side of the baking pan

4. Put it in the oven and bake for about 15 minutes, until the fish turns white. Open the knife slightly.

5. Open the tin foil, pour out the excess juice, brush a little oil on the fish, sprinkle with cumin powder and chili powder and bake for 10 minutes

< p>6. Take out the fish and carefully turn it over. Brush the other side with a little salad oil, sprinkle with cumin powder and chili powder and bake for 8 minutes. Turn off the oven and continue to bake for 5 minutes with residual heat. Take it out. ( You can also sprinkle some sesame seeds if possible)

7. Put on a plate, take out the ginger slices, lime lemon and other seasonings, and sprinkle with chopped green onion. The fish meat covered with ginger slices looks particularly tender, and the presentation will be particularly good

The crispy fish skin and the tender fish meat are in sharp contrast