Grouper fish is delicious, with a moderate fat content and seems to be less fishy, so it is prepared into many attractive dishes besides the familiar sour soup. Let’s get cooking with TasteVN to discover 2 ways to make grilled grouper with chili salt and grilled with mayo sauce that are delicious and appealing!
1. Grilled Grouper with Chili Salt
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Preparation
50 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Grilled Grouper with Chili Salt Serves 3
Grouper 300 gr Vietnamese coriander 50 gr Chili 2 pieces Shallots 15 gr Garlic 10 gr Salt 1 teaspoon MSG 1/2 teaspoon (or seasoning powder) Chili sauce 2 tablespoons Oyster sauce 2 tablespoons
How to prepare Grilled Barramundi with Chili Salt
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Prepare the barramundi
When you buy the barramundi, wash off any remaining blood under running water. Then, use coarse salt to rub on the fish meat, rinse it with clean water, and let it drain.
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Marinate the fish
First, add all the chopped chili, garlic, and shallots (peeled) along with 1 teaspoon of coarse salt, 1/2 teaspoon of seasoning powder (or seasoning mix), 2 tablespoons of chili sauce, and 2 tablespoons of oyster sauce into a mortar to grind finely.
Then, marinate this sauce with the barramundi for at least 30 minutes before grilling.
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Grill the barramundi
Line the air fryer with aluminum foil, and brush a layer of cooking oil on the surface of the foil before placing the barramundi in to grill.
For the first grilling, set the temperature to 200 degrees Celsius to grill the fish for 15 minutes.
For the second grilling, flip the fish to the other side and brush on some of the remaining marinade (leftover from marinating the fish) and continue grilling at the same temperature for about 7 minutes.
Tip:
- You can grill the fish using a charcoal grill or an oven depending on what you have.
- The grilling time will vary depending on the thickness of the barramundi you
Make the dipping sauce
Heat a pan over medium heat, add the leftover marinade sauce with 1/3 tablespoon of sugar (or more depending on your taste), cook for about 2 minutes until it thickens slightly, then remove and pour into a bowl.
The final product
Grilled grouper with salt and chili looks appealing with its crispy golden exterior, the salty taste of salt combined with the spicy kick of chili, served with Vietnamese coriander, seems to be a perfect combination. The grouper meat retains its fresh flavor, rich, and tender texture.
2. Grilled Barramundi with Mayo Potato Sauce
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Preparation
1 hour
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Grilled Barramundi with Mayo Potato Sauce Serves 3 people
Barramundi fillet 250 gr Large potatoes 2 pieces Sweetened milk 4 tablespoons Mayonnaise 3 tablespoons Lemon juice 1 tablespoon Chili powder 10 gr Minced ginger 10 gr Dried oregano leaves 20 gr Paprika 10 gr White wine 2 tablespoons Annatto oil 1 tablespoon
How to Choose Fresh and Delicious Potatoes
- You should choose potatoes that are yellow in color as they will be tastier and more nutritious than the white ones.
- Avoid choosing potatoes that have sprouted or have green skin, as these contain harmful substances.
- Good potatoes are those that feel firm in hand, with smooth skin, and no bruises or strange spots.
- Do not buy potatoes with dents or deeply scratched, as these will spoil quickly if not used in time.
Required Tools
Oven, aluminum foil,….
How to prepare Grilled Barramundi with Mayo and Potatoes
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Prepare and marinate the barramundi
Rinse off any remaining blood from the fish under running water, then scrub lightly with coarse salt to remove the fishy smell, rinse again with clean water and let it drain.
Next, use a sharp knife to slice the barramundi into pieces about 1.5cm thick and place them in a bowl.
Then, marinate the barramundi with 1 teaspoon of seasoning, 1/3 teaspoon of MSG, 1/2 teaspoon of chili powder, 1 teaspoon of minced ginger, 2 tablespoons of white wine, 1 tablespoon of annatto oil, 1 tablespoon of lime juice, and 1/2 tablespoon of fish sauce, mixing well to allow the spices to penetrate the fish for about 20 minutes.
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Peel and cut the potatoes
Peel the potatoes and soak them in diluted salt water to prevent browning before preparing.
One potato should be cut into wedges about 2cm thick, while the other potato should be steamed briefly before being mashed.
Tip to prevent potatoes from browning
After peeling the potatoes, soak them in:
- Method 1: Diluted vinegar (or lemon) water for about 5 minutes, then rinse with clean water.
- Method 2: Heat the potatoes with fresh milk, then rinse with clean water.
- Method 3: Diluted salt (or honey) water for about 5 minutes, then rinse with clean water.
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Make the grilling sauce
Gradually add the following seasonings into a bowl: 1/2 teaspoon of sugar, 1/3 teaspoon of paprika powder, 1/3 teaspoon of oregano leaves, 4 tablespoons of fresh milk, 3 tablespoons of mayonnaise, and 2 tablespoons of mashed potatoes. Mix the ingredients well and put them into a blender to blend until smooth.
Tip: Add 1 tablespoon of this grilling sauce into the marinating cobia mixture to enhance the fish’s richness and prevent it from drying out while grilling.
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Grill the cobia
Line the bottom of the baking tray (or dish) with a layer of aluminum foil, then place the cobia and add another layer of cut potatoes on top. Finally, sprinkle some oregano leaves before putting it in the oven at 170 degrees Celsius for 10 minutes.
Next, take the fish out and use the sauce (that has been blended and put into a bag) to drizzle over the fish meat, sprinkle more oregano leaves, and continue to grill for another 5 minutes at the same temperature. And it’s done!
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Final Product
The grilled grouper with mayo sauce and potatoes retains the fresh flavor and natural richness of the fish meat. At the same time, when combined with the sauce made from mayonnaise and potatoes, it enhances the creamy and delicious flavor of the dish, with a hint of the unique aroma of oregano leaves.
This grilled fish dish is suitable for weekend parties or festive occasions, allowing you to enjoy it with your family and loved ones!
How to choose delicious grouper fish
- You should choose to buy wild grouper instead of farmed grouper, as the meat will be fresher and less fishy.
- The meat should be firm and have good elasticity.
- For whole grouper: the eyes should be bright, clear, and the black pupil should be visible; the gills should still be bright red; the fish’s anus should be firm when lightly pressed, with no discharge; the skin color should be shiny.
- For sliced grouper: the meat should be firm, not mushy; still have fresh blood; the striations on the fish meat should be clearly visible.
- No unpleasant or strange odors should be present.
Tips for cleaning grouper fish, no fishy smell
- Method 1: Soak and wash the fish in rice water for about 15 minutes, then rinse with clean water.
- Method 2: Use ginger and white wine to wash the fish, then rinse with clean water.
- Method 3: Use coarse salt to rub on the fish meat, then rinse with clean water.
- Method 4: Soak in diluted vinegar water for about 5 minutes, then rinse with clean water.
See more:
With the information above, TasteVN hopes you now know more about 2 ways to make grilled barramundi with chili salt and grilled with mayo sauce that are delicious and appealing! Wishing your fish dish menu becomes more and more attractive!
*Refer to images and recipes from YouTube channels Bếp hân My and Món ngon mỗi ngày.
