Chinese Grilled Fish with Cumin and Jalapeños (Xīnjiāng Kăoyú)
Freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches around a burning fire, roasting them slowly and evenly.
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Ingredients
- 2 tsp. whole cumin seeds
- 2 garlic cloves, minced to a paste
- 2 red jalapeño peppers, stemmed, seeded, and minced
- 4 tbsp. extra-virgin olive oil, divided
- 1 1⁄2 tsp. kosher salt
- One 1-lb. fish (such as carp, branzino, or bass), butterflied
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