Ingredients: 5 saury, lemon 1 each, olive oil 10g, soy sauce 10g, oyster sauce 10g, white vinegar 10g.

Accessories: 2g salt, right amount of cumin powder.

1. After the saury is thawed, remove the gill, viscera and black soft film, dry the fish with kitchen paper, and make four flower knives on each side of the fish.

2. Peel and shred ginger, put olive oil 10g, soy sauce 10g, oyster sauce 10g, white vinegar 10g, and salt 2g into a small bowl to make a marinade.

3. Put the saury into the tin foil brushed with a little olive oil, and brush a proper amount of marinade on the side of the fish.

4. Put ginger in the belly of saury. If there is any leftover ginger, put it under the saury.

5. Brush a proper amount of marinade on the other side of saury.

6. After pickling for 30 minutes, sprinkle some cumin powder. If you like black pepper, you can sprinkle with black pepper.

7. Put the saury into the middle and lower layers of the preheated oven, bake at 220 degrees 15 minutes, take it out and turn it over once.

8. After baking, take out the saury, squeeze in the right amount of lemon juice, and decorate the remaining half of the lemon. Cut the lemon into sectors and put it on the saury.

9. finished product.