grilled pomfret

1

Prepare ingredients and seasonings (Because cleaning the oven is too troublesome, I first wrap the baking sheet with tin foil and use fire when baking. This baking sheet is too small and can only put two strips at a time)

2

The pomfret, a quick dish outside, is all marinated, so there is no need to add salt and brush it with cumin powder.

3

Brush chili powder after brushing (bf is heavy, so my chili powder sprinkled a little scary)

4

Put it in my pocket oven, preheat it and heat it for 5 minutes

5

Bake until the skin is slightly burnt and slightly bulged (N9N9N9... the effect is poor when it fails) Turn over, and you can continue to add the ingredients if you have a heavy mouth

6

Still angry, 4 minutes

7

Baked out of the oven, simple (the plates bought at RT-Mart at discount are similar to the tableware in a barbecue shop outside)

This fish can also be roasted in the microwave, on high heat, and turned every three minutes. It depends on the person. I like the pomfret skin to be crisp and slightly burnt. Gently touch with chopsticks to expose the white and tender fish. That fragrance, I like the crispy skin of children's shoes. After marinating the fish, you must drain the water or use kitchen paper to dry it up. I didn't buy it honestly today, but there is really no way to make it again during the next holiday. First, the ingredients are not necessarily fresh. The second is that some unhealthy additives will be added to it, and the salt will be heavy. Office workers usually consume a lot of physical and mental strength. Although fast dishes are convenient, they do not have much nutrition. If conditions permit, try to choose fresh ingredients, and health comes first.