Spicy cumin grilled fish
Overview
I have always wanted to cook grilled fish myself, as I think it is healthy and hygienic. One day on a whim, I bought a set of grilling nets for grilling fish on the Internet. It has been almost a year, and today I finally came out with it, hahaha. . . . . . What I used today is crucian carp, also known as happy head fish. Its meat is delicious, tender and extremely delicious. Crucian carp has extremely high nutritional value. It is characterized by comprehensive nutrients, high sugar content and low fat, so it tastes fresh and tender without being greasy, and has a slightly sweet feeling. The grilled crucian carp is charred on the outside and tender on the inside, and tastes great!
Tags
Ingredients
Steps
-
Kill the crucian carp, remove the black membrane from the abdomen and wash it. Use a kitchen towel to absorb excess water and set aside
-
The seasonings are all ready. I used hot peppers. If you can tolerate spicy food, it’s better to use chili powder. The color is beautiful and it tastes better when pickled
-
Except for chopped green onion, white sesame seeds and some cumin, stir all other seasonings together
-
Spread the mixed seasoning evenly all over the fish body. There must be a little seasoning in the belly of the fish to make it more delicious. Marinate for at least half an hour (put it in the refrigerator in summer)
-
Put the marinated fish into the grilling net and fix it
-
Sprinkle the marinated seasoning and remaining cumin on the fish, preheat the oven to 200 degrees for 10 minutes, put the grill in and bake for about 20 minutes
-
Take out the grill, brush with oil, sprinkle with chopped green onion and sesame seeds, adjust the oven temperature to 250 degrees and continue baking for 5 minutes
-
Just load it into a plate
