Pan-fried cumin turbot

Overview

How to cook Pan-fried cumin turbot at home

turbot fish.
Slaughter the turbot, wash and cut into pieces, put into a bowl, add salt, shredded ginger, green onions, garlic slices, cooking wine and marinate for 20 minutes.
Pat dry with kitchen paper.
Place turbot on a large plate and sprinkle with dry starch.
Grasp it evenly with your hands, pick up the fish pieces and shake off the excess starch.
Heat the oil in a hot pan, fry the fish pieces until golden brown on both sides, remove and drain the oil.
Pour off the oil in the pan, heat it up again, add the fish pieces and fry again, sprinkle with chopped green onion, crushed black pepper, chicken essence and cumin powder and stir-fry evenly.
Take a large plate and cover it with celery leaves or lettuce, then place the fish pieces on top.
Finished product display
Finished product display
Finished product display
Finished product display
Finished product display
Finished product display