Grilled fish with cumin
By VicentaLakin
Recipe Recommendations
- crucian carp 300 grams
- ginger 4 tablets
- freshly beaten cumin powder appropriate amount
- Homemade chili oil 2 grams
- salt 2 grams
- Guangdong rice wine 20ml
- medium spice
- roast
- half an hour
- ordinary
Steps for Grilled fish with cumin
1
1. The fished crucian carp is kept in clear water for 24 hours to spit out the sand smell
2
2. Remove the scales and scrape the gills of the crucian carp, kill it from the back, remove the internal organs and scrape the black membrane, carve out a shallow flower knife on the fish body, and gently cut off the backbone of the crucian carp with the knife
3
3. Divide the salt and cumin powder into three portions. One portion is used for marinating. Place the fish in a bowl, apply salt on the fish, sprinkle with cumin powder, sprinkle with Cantonese rice wine, add ginger slices, and marinate in the refrigerator for 24 hours
4
4. Pour the marinade in the bowl, brush the inside of the fish with chili red oil, and sprinkle with the remaining 1/3 of salt and cumin powder
5
5. Put tin foil on the baking sheet, move the fish into the baking sheet, place ginger slices under the fish, brush the outside of the fish with chili red oil, and sprinkle with the remaining 1/3 of salt and cumin powder
6
6. Preheat oven to 180 degrees C. Bake fish for 25 minutes.Grilled fish with cumin Make Tips
Luo Li Basu:
1. Remove the fish teeth when picking the gills, and remove the black membrane in the abdomen when removing the internal organs. These two things are the most fishy.
2. Grilled fish should be back-killed, so that the grilled fish has a better shape and is easier to cook, and the meat is more tender and tender.
3. Cut off the backbone of the crucian carp so that the fish body will not deform and bend when grilled fish
4. Pickling the fish with rice wine. After roasting, the fish will also have the fragrance and sweetness of rice wine
1. Remove the fish teeth when picking the gills, and remove the black membrane in the abdomen when removing the internal organs. These two things are the most fishy.
2. Grilled fish should be back-killed, so that the grilled fish has a better shape and is easier to cook, and the meat is more tender and tender.
3. Cut off the backbone of the crucian carp so that the fish body will not deform and bend when grilled fish
4. Pickling the fish with rice wine. After roasting, the fish will also have the fragrance and sweetness of rice wine