Cumin-fried Kimchi

Overview

Sea fish is my favorite. Pan-frying is the most common way, add a little cumin flavor, it’s delicious!

Wash and drain 2 pieces of Jinchang fish, cut into pieces with a flower knife.
Spread a little salt and cornstarch on both sides to make the fish more tender.
Heat oil in the pot. Be sure to heat the oil to at least 80 degrees before adding fish to prevent sticking to the pot.
Fry until both sides are golden brown, sprinkle with cumin powder and serve.