Cumin grilled fish

Overview

A few days ago, my uncle caught a lot of fish and gave me some as a gift. Because a certain person didn't like to eat river fish, these fish became a problem. A few days ago, at a family gathering, I ate a grilled fish in a restaurant. I thought it tasted good, so I messed around with it when I came back. Unexpectedly, the certain person really liked it, and the two of us actually ate a big fish!

Tags

• hot dishes
• carp
• cooking wine
• cumin powder
• light soy sauce
• maggi fresh
• old soy sauce
• onion, ginger and garlic
• oyster sauce
• black pepper
• salt

Ingredients

Steps

1. 1 Choose a carp, clean it, take out the fish line (not photographed), and then apply salt evenly on the inside and outside of the fish body until it feels slimy.

   

2. 2 Cut the fish from the middle of the belly, but do not cut it off. Spread it flat on a plate. Pour in the mixed sauce of dark soy sauce, light soy sauce, oyster sauce, Maggi fresh, and cooking wine. Then sprinkle with chopped onions, ginger, and garlic and marinate for at least two hours. During this time, be sure to turn the fish over to ensure even flavor. I marinated it for a day and it was a bit salty, so I recommend not marinating it for too long.

   

3. 3 Line a baking sheet with tin foil, apply a little salad oil or corn oil (not peanut oil) on the tin foil, and place the fish skin side up on the baking sheet.

   

4. 4 Bake in the preheated oven at 200 degrees for 20 minutes, take it out, sprinkle with cumin and black pepper, then put it in the oven at 220 degrees and bake for ten minutes, and it's OK! The time and temperature will depend on the size of the fish and your oven.

   

5. 5 If you like the flavor of cumin, you can sprinkle some more after baking!