Grilled cow skin fish is a very unique grilled dish, with a distinctive flavor, delicious aroma, that anyone who has tasted it will “remember forever”. This dish is also extremely suitable for family gatherings on weekends. Let’s get cooking right away!
1. Grilled cow skin fish with satay
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Preparation
40 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Grilled Cow Skin Fish with Satay For 4 servings
Cow skin fish 1 fish (about 2kg) Garlic 1 bulb Ground chili 2 tablespoons Satay 1 tablespoon Cooking oil a little Soy sauce 1 tablespoon Fish sauce 1 tablespoon Sugar/ MSG a little
How to Make Grilled Bullhead Fish with Satay
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Prepare the fish
Buy bullhead fish, wash it clean, then peel off all the skin, leaving a little bit unpeeled to wrap the fish while grilling. The skin of bullhead fish is very tough and inedible.
Tip: You can leave a little bit uncut to wrap the fish while grilling so it doesn’t dry out, or completely peel it off and wrap it in aluminum foil for grilling.Score the flesh of the fish so that the seasoning can soak in better.
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Make the marinade
Prepare the marinade with 1 clove of garlic minced, 2 tablespoons of ground chili, 1 tablespoon of satay, 1 teaspoon of monosodium glutamate, 3 tablespoons of sugar, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of cooking oil, then mix well to combine.
Tip: You can adjust the spices to suit your family’s taste.
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Marinate the fish
Evenly spread the sauce on both sides of the fish so that the seasoning coats it evenly; the fish will taste better when marinated. Let the fish sit for about 20 minutes.
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Grill the fish
Grill the fish on the grill for 35 – 40 minutes until you smell the aroma wafting out, the fish meat starts to firm up, and the skin shows signs of peeling off.
At this point, brush a layer of oil on the outside of the fish to keep the meat tender, preventing it from drying out and keeping it juicy.
Tip:
- When the fish skin starts to peel off during grilling, it means the fish is beginning to cook.
- If you don’t have a charcoal grill at home, you can grill using an air fryer or an electric grill as well.
- If you are grilling with an electric stove, grill for about 35 minutes, until the fish emits a fragrant smell, then it is cooked.
- If using an air fryer, preheat the fryer to 200 degrees Celsius for 5 minutes. Then, place the fish in to grill for 35 minutes at 200 degrees. Flip the fish and grill for another 10 minutes at 180 degrees Celsius for the fish to be done.
- If the fish is too large, you can cut it in half when grilling.
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Final Product
Grilled mantis shrimp retains the characteristic sweet and fragrant flavor of seafood, with a sweet taste, slightly chewy, and extremely unique. When eating, remember to remove all the skin, just eat the shrimp meat.
You can enjoy the dish with fresh herbs, rice paper, and a little vermicelli, dipping it into tamarind fish sauce, making it a perfect choice for this weekend gathering!
2. Grilled Mantis Shrimp
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Preparation
10 minutes
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Cooking
35 minutes
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Difficulty
Easy
Ingredients for Grilled Mantis Shrimp Serves 2
Mantis shrimp 4 pieces (medium size)
How to make grilled cowfish
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Prepare the fish
Wash the cowfish thoroughly after purchase and do not remove the skin or gills so that when grilling, the fish retains its sweetness and juiciness.
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Grill the fish
Grill the fish on the grill for 35 – 40 minutes until you can smell the fragrant aroma, the skin of the fish begins to tighten and gradually change color.
Tip:
- If you don’t have a charcoal grill at home, you can grill using an air fryer or an electric grill as well.
- If you grill using an electric grill, grill for about 25 minutes until the fish releases a fragrant smell, then it is cooked. Since the fish is quite small, you don’t need to grill for too long, as it will dry out.
- If you are using an air fryer, preheat the air fryer at 200 degrees Celsius for 5 minutes. Then, place the fish in to grill for 35 minutes at 200 degrees to cook the fish.
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Final Product
Grilled cowfish retains the characteristic sweet and fragrant flavor of sea fish, served with fresh vegetables and dipped in sweet and sour dipping sauce or red chili salt, it is an extremely delicious dish that cannot be missed!
How to choose fresh and delicious cowfish
- Cowfish has a skin like a hard armor, inedible (also called armored cowfish), lives in coral reefs, difficult to catch.
- The best cowfish is the fresh, lively one, swimming vigorously, with shiny scales and no fishy or unpleasant smell.
- Choose cowfish with bulging eyes, not sunken. If buying pre-prepared fish, choose fish that is elastic.
- Buy cowfish from large and reputable stores or supermarkets to ensure quality.
How to clean and prepare bullhead fish without a fishy smell
- The skin of the bullhead fish must be completely removed before eating, as it is very tough.
- You can soak the bullhead fish in salt and vinegar for 2 – 3 minutes to eliminate the fishy taste, then rinse it clean with water and let it drain.
- You can reduce the fishy smell of the bullhead fish by rubbing salt all over its surface and then rinsing it off with water.
See more:
So now you know 2 recipes for making grilled bullhead fish with satay and grilled whole. Grilled bullhead fish is extremely delicious and very easy to make, right? TasteVN wishes you success in your cooking!
*Refer to images and recipes from the YouTube channel: AUTUMN HARVEST IN THE SOUTH and SILVER HEAD BOWL
