📝 About This Recipe
Transport your senses to the bustling night markets of Aksu and Kashgar with this authentic Aynan-style roasted fish, a hallmark of Xinjiang’s Uyghur culinary heritage. Traditionally grilled over open tamarisk wood fires, this dish features a butterflied whole fish infused with the 'Big Three' of Northwest Chinese spices: cumin, chili, and Sichuan peppercorns. The result is a smoky, crispy skin yielding to succulent, aromatic flesh that perfectly captures the bold, rustic spirit of the Silk Road.
🥗 Ingredients
The Fish
- 1.5 - 2 lbs Whole Sea Bass or Carp (cleaned, scaled, and butterflied through the belly)
- 2 tablespoons Shaoxing Wine (for marinating)
- 1 teaspoon Salt (to draw out moisture)
- 3 slices Ginger (smashed)
The Spice Rub (Aynan Style)
- 2 tablespoons Cumin Seeds (toasted and coarsely ground)
- 1.5 tablespoons Chili Flakes (adjust to heat preference)
- 1 teaspoon Sichuan Peppercorns (finely ground)
- 1 teaspoon Garlic Powder
- 4 tablespoons Vegetable Oil (high smoke point oil like grapeseed or canola)
Aromatics and Base
- 1 medium Red Onion (sliced into thick rings)
- 6-8 pieces Garlic Cloves (roughly chopped)
- 1 bunch Fresh Cilantro (roughly chopped for garnish)
- 3 stalks Scallions (cut into 2-inch lengths)
- 1 half Lemon (for a final bright squeeze)
👨🍳 Instructions
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1
Pat the fish completely dry with paper towels inside and out. A dry fish is the secret to a crispy skin.
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2
Butterfly the fish if not already done, pressing it flat. Make 3-4 diagonal shallow slashes on the skin side to allow spices to penetrate.
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3
Rub the fish with Shaoxing wine, salt, and smashed ginger. Let it marinate at room temperature for 20 minutes.
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4
Preheat your oven to 425°F (220°C). If you have a grill setting or convection fan, turn it on.
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5
Prepare the spice mix: Combine the cumin, chili flakes, Sichuan peppercorns, and garlic powder in a small bowl.
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6
Line a large baking tray with foil and arrange the onion rings and scallions in the center to create a 'bed' for the fish.
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7
Wipe the marinade off the fish and pat dry once more. Brush both sides generously with 2 tablespoons of vegetable oil.
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8
Place the fish skin-side up on the bed of onions. Roast in the oven for 12-15 minutes until the skin starts to bubble.
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9
Carefully remove the tray. Brush the remaining oil onto the fish and sprinkle 3/4 of the spice mix evenly over the surface.
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10
Scatter the chopped garlic over the fish and return to the oven for another 10-12 minutes.
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11
For the final 2 minutes, switch the oven to 'Broil' or 'Grill' mode to char the spices and crisp the skin until it sizzles.
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12
Remove from oven and immediately sprinkle the remaining spice mix and a fresh squeeze of lemon juice.
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13
Garnish heavily with fresh cilantro before serving directly from the tray for an authentic feel.
💡 Chef's Tips
Use whole cumin seeds and crush them yourself for a much more intense, nutty aroma. If you don't have a whole fish, thick white fish fillets can work, but reduce cooking time by half. Don't skimp on the oil; it carries the heat of the spices and creates the iconic 'fried' texture of the skin. For an extra layer of authenticity, add a pinch of ground fennel seeds to the spice rub. Ensure the onions are sliced thick so they caramelize without burning under the high heat.
🍽️ Serving Suggestions
Serve with hot, handmade Xinjiang 'Nang' flatbread to soak up the spiced oil. Pair with a refreshing Tiger Salad (Laohu Cai) made of cilantro, peppers, and scallions. A cold glass of black tea with rock sugar balances the heat perfectly. Serve alongside a bowl of 'Polu' (Xinjiang pilaf) for a complete feast. Provide a side of vinegar-soaked raw garlic for a traditional flavor punch.