Grilled fish has always been a grilled dish favored for its easy preparation and incredibly delicious flavor. Although it is still grilled fish, TasteVN will introduce you to 2 ways to make fragrant and tasty grilled barramundi rich in flavor. Into the kitchen now!
1. Grilled barramundi in foil
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Grilled barramundi in foil For 3 people
Barramundi fillet 500 gr Bell pepper 1 piece Galangal 2 rhizomes Turmeric 1 rhizome Lemongrass 1 stalk Onion 1/2 bulb Coconut milk 100 ml Shallots 2 bulbs Garlic 3 cloves Cooking oil 6 tablespoons Chili powder 1 tablespoon Fish sauce 2.5 tablespoons Common seasoning a little (salt/ sugar/ monosodium glutamate)
How to choose fresh and delicious bell peppers
Choose peppers with a smooth, shiny, and firm surface, and still have their stem.
Fresh and nutrient-rich bell peppers will be those that are brightly colored and feel heavy in hand.
Avoid buying soft, dark-colored peppers that show signs of spoilage.
Where to buy coconut milk
- You can buy coconut milk at reputable grocery stores, supermarkets, and markets or on reliable e-commerce websites like bachhoaxanh.com to ensure quality.
- If you have time, you can also make coconut milk at home using recipes from TasteVN.
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How to prepare Grilled ribbon fish in foil
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Prepare the ribbon fish
Fillet the ribbon fish after purchasing, rub salt over the surface of the fish body, then rinse with water and use a towel to dry the fish’s surface. After that, cut the fish into slices about 1/2 finger thick.
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Prepare other ingredients
Peel the galangal and turmeric, then rinse briefly with water and let drain. Next, slice the galangal and turmeric into thin pieces.
Peel the shallots and garlic. Next, slice the shallots, garlic, and lemongrass into thin pieces.
Peel the onion, rinse briefly with water, let drain, and then cut into wedges.
Rinse the bell pepper briefly with water, remove the stem and seeds, and then cut into bite-sized strips.
See more: Tips for cutting onions without tears. -
Make the marinade and marinate the fish
Add all the galangal, turmeric, shallots, and garlic to a mortar and pound them into a paste, dividing it into two equal parts. Put one part into a bowl and leave the other part in the mortar. Then, add 1.5 tablespoons of fish sauce, 1/4 tablespoon of MSG, and 1/2 tablespoon of chili powder into the mortar and mix the ingredients well.
Add the fish to a bowl with 1 tablespoon of cooking oil and all the mixture from the mortar, then use chopsticks to turn the fish evenly and marinate for 15 – 20 minutes to absorb the flavors.
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Stir-fry vegetables
Place a pan on the stove, add 2 tablespoons of cooking oil. Wait for the oil to heat up, add bell pepper and onion, and stir-fry for about 3 minutes until you can smell the aroma, then turn off the heat and place everything into a bowl.
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Cook the sauce
Place a pan on the stove, add 1 tablespoon of cooking oil. Wait for the oil to heat up, then add the remaining mixture of ginger, turmeric, shallots, and garlic to sauté until fragrant.
Next, add 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/4 tablespoon of monosodium glutamate, 1/2 tablespoon of chili powder, and 100ml of coconut milk to the pan, then stir well over low heat until the mixture thickens, then turn off the heat.
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Fry the fish
Place a pan on the stove, add 2 tablespoons of cooking oil to the pan. Wait for the oil to heat up, then add the fish and fry for about 3 minutes, then flip it over and fry for another 3 minutes before turning off the heat and removing the fish.
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Grill the fish
Lay foil on the table, add onions and bell peppers, layer the fish on top, then cover the fish with another layer of onions and bell peppers. Finally, drizzle the sauce on top and wrap the foil.
Grill the fish over hot coals for 10 – 15 minutes.
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Final Product
This grilled barracuda wrapped in foil is fragrant with the aroma of galangal and turmeric. The fish meat is chewy and absorbs the rich flavor of coconut milk.
When you eat it, you will feel the soft fish meat mingling with all the spicy, fragrant, fatty, and nutty flavors of the ingredients, making this dish irresistibly appealing. It’s even better when this dish is dipped in chili lime salt.
2. Grilled Barracuda with Satay
Preparation
15 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Grilled Barracuda with Satay For 3 people
Barracuda fillet 500 gr Satay 90 gr Betel leaves 10 leaves Shallots 5 bulbs Garlic 5 cloves Chili 5 pieces Pepper 1 tablespoon Salt a little
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How to Prepare Grilled Mackerel with Satay
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Prepare the mackerel
Fillet the mackerel after purchasing, use salt to rub the surface of the fish to clean it, then rinse with water and use a towel to dry. After that, cut the fish into thin slices suitable for eating.
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Prepare other ingredients
Peel the shallots and garlic. Next, put the shallots, garlic, and chili into a mortar and pound them into a paste.
Wash the betel leaves and then cut them into small pieces.
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Marinate the fish
Add the fish to a bowl along with the pounded shallots, garlic, chili, 90g of satay, and 1 tablespoon of pepper, then mix well. After that, add the betel leaves and mix again, marinating for 10 – 15 minutes to absorb the spices.
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Grilling Fish
You place the fish on the grill and cook until one side of the fish firms up, then flip it over and continue grilling. When both sides of the fish are firm and you can smell a fragrant aroma, the fish is cooked.
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Final Product
This grilled mackerel dish has the fragrant aroma of betel leaves, with tender fish that is flavorful and has a slight spicy taste from the satay.
This dish is served with cucumber, tomato, and various herbs, dipped in a bowl of garlic fish sauce, and with a few bottles of beer, you have a delicious dish to enjoy with friends and family.
How to Choose Fresh and Delicious Mackerel
Fresh fish will have a beautiful purplish-red color, shiny outer skin, firm flesh that sticks together, and high elasticity.
It is best to buy mackerel fillets at reputable stores, food counters, supermarkets, or markets to ensure you get the best quality mackerel.
Avoid buying fish with an unusual smell, pale color, dry flesh, or slimy texture.
How to clean ribbon fish without the fishy smell
Method 1: Soak the fish in rice water for 15 – 20 minutes, then rinse with clean water to eliminate the fishy smell.
Method 2: Rub salt on the fish’s body for 1 – 2 minutes and rinse with clean water several times to effectively remove the fishy smell.
Method 3: Soak the fish in water with crushed ginger for about 5 minutes to help remove the fishy smell and enhance the flavor of the dish.
See more:
Above are instructions for 2 ways to grill ribbon fish that are fragrant and flavorful. I hope the above recipes will help you easily prepare this dish. Wishing you success!
*Refer to images and recipes from vtv.vn and the YouTube channel Chiến Hữu TV
