Today, let’s join TasteVN in the kitchen to see two ways to make grilled snakehead fish with chili salt and grilled snakehead fish with onion oil that are delicious and rich in flavor. Prepare the ingredients and try making this grilled dish right away!
1. Grilled snakehead fish with chili salt
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Snakehead Fish with Chili Salt For 4 people
Snakehead fish 1 kg Salt 2 tablespoons Chili powder 1 tablespoon Fresh chili 1 tablespoon (finely chopped) Mayonnaise 2 tablespoons Grilled sesame rice paper 3 tablespoons (pounded)
How to prepare Grilled Barramundi with Salt and Chili
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Prepare the barramundi
Buy barramundi, clean the scales, and remove all the intestines from inside the fish. Rinse thoroughly with water, then use a knife to make a few diagonal cuts on the body of the fish to help it absorb the seasoning better when marinating.
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Marinate the barramundi
Marinate the barramundi with 3 tablespoons of crushed sesame rice paper, 2 tablespoons of salt, 1 tablespoon of chili powder, 1 tablespoon of chopped fresh chili, and 2 tablespoons of mayonnaise. Mix everything together and gently rub it on the body of the fish.
Let it sit for about 30 minutes to allow the fish to absorb all the seasonings evenly.
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Grill the barramundi
Wrap the fish tightly in aluminum foil and place it on the charcoal grill, grilling for about 20 minutes.
Tip:
- After grilling for about 20 minutes, you can open the foil to check if the fish is cooked. If not, you can place it back on the grill for another 5 minutes to ensure it is fully cooked.
- You can also grill the fish using an oven at a temperature of 220 degrees Celsius for about 20 minutes.
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Final Product
The barramundi meat is thick, tender, and delicious because it is wrapped tightly in foil while grilling, so the fish does not dry out and retains the juices released from the meat, preserving its natural sweet flavor.
The fish is evenly infused with the rich chili salt seasoning, served with fresh vegetables, wrapped in rice paper, and dipped in sweet and sour sauce for an incredibly delicious experience.
2. Grilled barramundi with scallion oil
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty Level
Easy
Ingredients for Grilled Barramundi with Scallion Oil Serves 4
Barramundi 1 kg Scallions 3 stalks Cooking oil 3 tablespoons Roasted peanuts 10 gr (crushed) Common seasonings a little (sugar/ monosodium glutamate/ seasoning powder)
How to prepare Grilled Barramundi with Scallion Oil
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Prepare the barramundi
Wash the barramundi thoroughly with clean water and let it drain while waiting for grilling.
Note: For this dish, you can leave the fins, scales, and entrails of the fish for grilling.
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Make the scallion oil
Wash the scallions with water, chop them finely, and place them in a bowl. Add 1 teaspoon of monosodium glutamate, 1/2 teaspoon of sugar, and 1 teaspoon of seasoning powder to the bowl.
Heat a pan on the stove, add 3 tablespoons of cooking oil, and heat until it boils. When the oil is hot, turn off the heat and pour it immediately into the scallion bowl, then mix well.
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Grilled Barramundi
Prepare the fire, place the fish on the grill and start grilling. You should turn the fish frequently for about 20 minutes until the fish is cooked.
When the fish is cooked, you peel off the outer skin, as the skin is quite thick, so you can rest assured that the flesh inside will not be burnt. Drizzle scallion oil and roasted peanuts over the fish to finish.
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Final Product
The grilled barramundi is delicious, grilled over an open flame which keeps the flesh inside retaining its natural sweetness. The meat is tender and moist, without being dry, and the layer of scallion oil adds a rich, subtly fragrant aroma that is appealing.
Serve with fresh vegetables, wrap in rice paper, and dip in a homemade sauce for an exquisite taste.
3. Grilled Barramundi with Fermented Turmeric
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Preparation
20 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Grilled Barramundi with Fermented Rice Serves 2
Barramundi 450 gr Fermented shrimp paste 1 tablespoon Fish sauce 2 tablespoons Filtered fermented rice 3/4 cup Ground galangal 1/2 cup Ground lemongrass 1/3 cup Turmeric powder 1 tablespoon Cooking oil 2 tablespoons Chili 2 pieces Spices a little (sugar; seasoning; salt; pepper) Spices a little (sugar; seasoning; salt; pepper)
Ingredient Images
How to Make Grilled Barramundi with Fermented Rice
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Prepare the Barramundi
Clean the barramundi by removing the scales and thoroughly cleaning the insides. Then wash the fish with water and cut it into bite-sized pieces.
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Marinate the Barramundi
After preparation, marinate the barramundi with the following ingredients in order: 1 tablespoon of fermented shrimp paste, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce, 3/4 cup of filtered fermented rice, 3 tablespoons of sugar, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1/2 cup of ground galangal, 1/3 cup of ground lemongrass, 1 tablespoon of minced onion and garlic, 1 tablespoon of turmeric powder, 2 tablespoons of cooking oil, 2 chili peppers (you can add more according to taste).
Wear gloves and gently turn the fish to ensure the spices are evenly absorbed, then let it marinate for 3 hours.
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Grill barramundi
To save time in the kitchen, you can grill barramundi using an air fryer, which is very convenient and the result is still delicious and maintains the flavor just like grilling over charcoal.
You can use lemongrass leaves to line the frying basket to enhance the aroma of the dish and especially to prevent the fish from sticking to the frying pan. Adjust the temperature to 200 degrees Celsius and grill for 15 minutes to complete the dish.
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Final product
The barramundi meat is tender, harmoniously blended with the galangal and tamarind seasoning, and has an irresistible aromatic smell. Grilling fish with an air fryer does not dry it out, but still retains the tenderness and juiciness of the fish meat.
Grilled barramundi with galangal and tamarind served with some fresh vegetables and vermicelli along with a little fish sauce will be a very reasonable dish for family gatherings filled with laughter in the evening.
How to choose fresh and delicious barramundi
- You should choose fish that are still healthy, moving actively, paying attention to select barramundi with a slightly larger head and pointed snout, as they are usually much tastier.
- You should also note to choose fish that have intact dorsal fins and tails. Delicious fish also have a round tail, gray body, and natural silver belly.
- Choose fish with clear eyes, gills that are bright red, and avoid fish with cloudy white eyes and dark red gills.
- Pressing the flesh of the fish with your hand should show elasticity; if so, it can be purchased.
How to clean barramundi properly, without fishy smell
- You can use salt to rub the entire body of the fish for about 2 – 3 minutes, then rinse with water to eliminate the fishy smell.
- You can also mix a little rice wine into water and soak the fish for about 1 minute, then rub the body of the fish evenly, which helps clean the fish and remove the fishy smell.
- Or use a diluted mixture of vinegar/lemon water to wash the fish, which is also effective in removing the fishy smell.
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Hope that with 3 ways to make grilled barramundi with chili salt and grilled with scallion oil, grilled with ginger and fermented rice that you just shared can help you add flavor to your family meals. Wishing you success with your own delicious dishes!
*Refer to images and recipes from the YouTube channel: #1 Saigon Dry Specialty – KHONIA Food, Tra Vinh My Hometown – Tam Be and the TikTok channel Cooking with TasteVN!
