Do you want to have a “luxurious” meal at home? This has never been easier with your oven, as two dishes of grilled mackerel in foil and grilled mackerel with vegetables will be ready in no time. Let’s get into the kitchen to make these two grilled dishes together!
1. Grilled mackerel in foil
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Mackerel in Foil Serves 4
Mackerel fillet 500 gr Green chili 10 gr Green pepper 15 gr Kaffir lime leaves 10 gr Banana leaves 10 gr Red onion 15 gr Garlic 15 gr Lime juice 10 ml White sesame 10 gr Sweetened condensed milk 10 gr Sugar 10 gr Seasoning powder 10 gr Fish sauce 30 ml
Ingredient Image
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Required tools
Oven, bowl, knife,…
How to prepare Grilled Mackerel in foil
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Make the fish marinade
You peel and finely chop the purple onion, garlic, and remove the chili stem. Then, pound the green chili, and add the onion, garlic, and green peppercorns, then mash all the ingredients together.
You season with 20ml of fish sauce, 10gr of sugar, and 10gr of monosodium glutamate, then mix well to dissolve the spices and blend with the ingredients.
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Prepare and marinate the fish
You wash the mackerel by soaking it in diluted salt water for 15 minutes, this method will help the fish lose its fishy smell. After soaking, you rinse the fish 2 – 3 times with water to ensure it is clean.
When the fish is drained, you lightly score the body of the fish to absorb the seasoning and then marinate the fish with the green pepper sauce.
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Grilled Fish
You place aluminum foil on the grilling tray, put banana leaves on top, then place 4-5 lime leaves on it, and finally add the fish and fold the edges of the aluminum foil to create a tray. To keep the fish moist and not dry when grilling, you drizzle a thin layer of oil over the fish.
First, you preheat the oven for 15 minutes at 250 degrees Celsius. After that, grill the fish at 250 degrees for 10 – 12 minutes until the fish is tender.
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Make Dipping Sauce
You add 2g of finely crushed green chili into a bowl along with 10ml of fish sauce, 10g of calamansi juice, 10g of sweetened condensed milk, and mix the ingredients well. To make the dipping sauce more fragrant, you add 10g of toasted sesame seeds.
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Final Product
The grilled fish dish is rich and fragrant with the smell of chili and green pepper, served with a fatty and slightly sweet dipping sauce is truly “heavenly”!
2. Grilled Mackerel with Vegetables
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Mackerel with Vegetables For 4 people
Mackerel fillet 600 gr Soy sauce 50 ml Sake 30 ml White sesame 10 gr Zucchini 50 gr Cucumber 50 gr Cherry tomato 50 gr Carrot 50 gr Baby red radish 50 gr
How to choose fresh ingredients
How to choose fresh cucumbers
- Choose cucumbers with bright green color, fairly even color, without dark spots or yellowish color as these are signs that the cucumbers have been stored for too long and are starting to spoil.
- Select straight cucumbers, not or slightly curved. Long and evenly sized cucumbers are the type with a crunchy texture, which taste better than short and round cucumbers.
- It is advisable to choose heavier cucumbers with smooth skin, free of bumps, and smaller cucumbers tend to be sweeter than larger ones.
- Avoid buying cucumbers that are bulging, large in the middle or have a big head and a small tail (and vice versa) as these are overripe cucumbers, with many seeds, tough, and not tasty.
- If you accidentally buy a bitter cucumber, you can peel it to remove the bitterness.
How to choose fresh cherry tomatoes
- Choose ripe, pink-red tomatoes with plump, firm skin, and speckled with tiny white dots in the flesh visible through the skin.
- Avoid buying overly bright red ripe tomatoes as they may have been artificially ripened with unsafe chemicals, and also avoid those that are bruised or too mushy, as these may be spoiled tomatoes.
How to choose fresh carrots
- It is advisable to choose medium-thin carrots, with green tops, that feel firm and not too soft. Avoid those that are bruised, have cracks, or are missing a part.
- Choose carrots with intact smooth skin, not rough, and without black spots.
- Choose carrots that have a uniform orange color, and avoid those that are too dark as they may have been chemically treated.
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Tools required
Oven, knife, cutting board,…
How to Prepare Grilled Mackerel with Vegetables
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Preparing and Marinating the Fish
You soak the mackerel fillet in diluted salted water for 15 minutes to eliminate the fishy smell, then rinse it with clean water and use a towel to pat the fish dry.
Once the fish is drained, you marinate it with 30ml of sake and 50ml of soy sauce for 15 minutes. Use your hands to gently massage the fish to ensure the seasoning is evenly distributed on both sides, and finally, sprinkle 10g of white sesame seeds on the fish skin.
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Preparing the Vegetables
You wash the baby red radish thoroughly and cut it into quarters. Peel the potato, wash it clean, and cut it into quarters. Wash the tomato and cut it in half. Peel the carrot, wash it clean, and slice it into strands. Wash the cucumber, remove the seeds, keep the skin, and slice it into strands. Wash the zucchini and cut it into slices.
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Grilled fish
First, place the grill on a tray lined with foil underneath. Next, brush a thin layer of oil on the grill and place each slice of fish on one side. On the other side, add vegetables and arrange the ingredients evenly for proper cooking.
You heat the oven to 200 degrees Celsius for 15 minutes. Then, grill the fish at 250 degrees Celsius for 10 minutes to cook the fish.
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Product
A piece of golden mackerel, soft and rich, eaten with refreshing grilled vegetables makes you want to eat it over and over without feeling tired of it.
How to choose fresh mackerel
You can buy pre-prepared mackerel fillets or buy whole fish to fillet at home!
For fresh mackerel
- To choose fresh and delicious mackerel, you should observe the eyes of the mackerel; if the flesh is still fresh, the eyes will be clear and slightly bulging. In contrast, spoiled fish will have sunken, large eyes that appear cloudy, and the cornea will lack elasticity or be discolored.
- Additionally, fresh mackerel has a shiny body, and its skin is intact without peeling or scratches. When you gently press your finger on the body of the fish, it should feel firm and the flesh should be elastic.
For frozen mackerel
- You should choose fish with bright, shiny skin, avoiding those that are dull, do not reflect light, and have peeling skin, as these may be spoiled or have been frozen for too long.
- Moreover, when looking at the gills of fresh frozen sea fish, you will see the gills are a deep pink or bright red (depending on the freshness of the fish). Spoiled fish will have pale and dull gills.
Tips for cleaning mackerel without a fishy smell
- If you don’t have lemon, you can rub with salt or wash the fish with cold water mixed with a little alcohol or vinegar.
- Continue to rinse the fish with clean water once more, then place it in a colander to drain.
- Additionally, you can boil water and pour it over the fish, which will help remove the sliminess and fishy smell.
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It seems difficult but is unexpectedly simple; two delicious grilled fish dishes are ready for you to treat your family and friends. Wishing you success!
*Refer to images and recipes from the YouTube channel Mon Ngon Moi Ngay and Cooky TV
