Cumin Whitefish

The taste of Xinjiang actually has the taste of cumin, and many dishes in Xinjiang have the taste of cumin. Cumin is a must for roasting whole lambs, roasting buns, grilling ravioli, shish kebabs, roasting yakitori, etc. Even the cumin flavor is indispensable for cooking and hot pot soup sometimes. To put it plainly, cumin is the king of taste. Cumin is also an indispensable condiment on the table of Xinjiang people. This cumin white fish has a very high exit rate in Xinjiang restaurants, and it also belongs to Xinjiang. The Chinese name of Small white fish is Baikal Yarrow, commonly known as Small white fish. China is produced in the Irtysh river system of Xinjiang, such as Wulun Lake in Fuhai County, northern Xinjiang.

How to make cumin whitefish

Step1

Ingredients: Small white herring Starch Egg Cumin powder Paprika Cooking wine Ginger Vegetable oil

Step2

Wash the white fish with water and drain the water

Step3

Mince the shallot ginger and marinate the small fish with cooking wine and shallot for more than 20 minutes

Step4

Beat the eggs and stir well

Step5

Add starch and mix well

Step6

Add cumin powder and paprika, mix well

Step7

Add the marinated fish and cover with egg liquid

Step8

Hot pan cold oil, oil heat 50%, add small white fish

Step9

Fry until hard on one side, turn over and continue to golden brown

Step10

Just pick up the oil and put it on a plate. Finally, you get cumin whitefish.