1. Pickle. Clean the fish, drain the water or use kitchen paper to absorb the water. Split the fish in half from the belly. Make a few cuts on both sides of the fish. Pour in cooking wine, light soy sauce, salt, add onions and ginger, and massage evenly. , marinate the fish in the refrigerator for two hours.

2. Grilled fish. Line a baking sheet with tin foil, put the marinated fish on it, sprinkle chili powder and cumin on both sides of the fish, adjust the oven to 180 degrees, place the fish on the middle shelf of the oven, and bake for 20 minutes.