～Grilled horse fish with cumin

Overview

The meat of Mabu fish is delicate and plump, but it has many small spines, so it is not suitable for braised or braised in sauce. The most common ways are to eat it grilled, fried or pan-fried. I tried frying fresh horsefish and simply seasoning it with salt and pepper. The fried fish was tender and delicious. The only drawback is that there are too many fish bones, making it difficult to eat. The grilled horsefish is much easier to eat. The small spines are slightly browned and can be chewed directly.

Tags

• baking
• bbq
• oven dishes
• children
• late night snack
• autumn recipes
• chili powder
• cooking wine
• cumin powder
• ginger
• horsefish
• light soy sauce
• onions
• peanut oil
• pepper
• salt

Ingredients

Steps

1. 1 Take the horsefish out of the refrigerator and defrost it. Cut the belly lengthwise from the excretion port, take out the internal organs and remove the black membrane.

   

2. 2 Place the cut belly side down and flatten the fish with a kitchen knife.

   

3. 3 Turn over and remove the big thorns in the middle. The thorn came out by gently pulling it with your hand.

   

4. 4 Sprinkle both sides with salt.

   

5. 5 Add cooking wine, light soy sauce, ginger and green onions and marinate for twenty minutes.

   

6. 6 Remove the onions and ginger, and apply a thin layer of peanut oil to both sides of the fish.

   

7. 7 Preheat the oven, second to last layer, and bake at 230 degrees for eight minutes. Take out the fish and brush a layer of soy sauce on the surface.

   

8. 8 Sprinkle with paprika, pepper and cumin.

   

9. 9 Continue to bake for about 3-5 minutes. If your fish is smaller, shorten the grilling time to prevent the moisture from drying out and the fish becoming tough.