Change your family’s menu with 3 ways to make grilled catfish with salt and chili, onion oil, and fragrant banana leaves that are delicious and attractive, with a fairly simple method. Let’s cook with TasteVN in the kitchen right away with these 3 grilled dishes to treat the family!
1. Grilled catfish with salt and chili
Preparation
20 minutes
Cooking
30 minutes
Difficulty
Easy
Ingredients for Grilled Catfish with Salt and Chili For 4 people
Catfish 1 kg (2 fish) Salt 1 teaspoon MSG 2 teaspoons Chili 5 pieces Coarse salt a little
Ingredient image
How to make Grilled Catfish with Salt and Chili
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Prepare the fish
Buy pre-prepared catfish at the market, then scrape off the slime on the head of the catfish. After that, remove the blood clots on both sides of the fish’s gills (if any), rub clean with coarse salt, and rinse with water.
Place the fish on paper towels to remove excess water. Then, make 2 cuts on each side of the fish, about 2cm wide each cut.
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Marinate the fish
Put 1 teaspoon of salt, 2 teaspoons of monosodium glutamate, and 5 small chili peppers into a bowl, then crush them.
Evenly spread the crushed salt and chili mixture over the fish and marinate for about 15 minutes to allow the seasoning to soak in.
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Grill the fish
Prepare the charcoal grill, you can place the fish on the grill or skewer the fish on sticks and then grill it.
Tip: If you are grilling on a rack, you should brush a layer of cooking oil on the grill to prevent the fish skin from sticking to it.Grill until the fish is golden and fragrant.
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Finished Product
Hot, fragrant fish. Pick up a piece of fish, and you will find the meat sweet, fresh, and a bit spicy from the chili. You can add a little green onion fat on top of the fish to make the dish richer. Serve with fresh vegetables and dip in sweet and sour fish sauce or a bowl of salt, chili, and lemon for an incredibly delicious taste!
We invite you to refer to a simple, rustic recipe for grilled catfish with salt and chili that is equally rich and delicious. Check it out and try it right away to treat your family!See details: How to make delicious grilled catfish with salt and chili to treat the family
2. Grilled Catfish with Green Onion Fat
Preparation
10 minutes
Processing
30 minutes
Difficulty
Easy
Ingredients for Grilled Catfish with Scallion Oil Serves 3 people
Catfish 1 kg (1 large or 2 small) Scallions 5 stalks Ginger 1 piece (chopped) Chili 3 pieces Kumquat 2 pieces Lemongrass 10 stalks Fish sauce 4 tablespoons Cooking oil 3 tablespoons Seasoning a little (Salt/sugar/msg) Coarse salt a little
Ingredient Images
How to Make Grilled Catfish with Scallion Oil
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Prepare the Fish
Buy pre-cleaned catfish at the market, then scrape off the slime from the top of the catfish. Next, remove the two blood sacs on either side of the fish’s gills (if present), scrub with coarse salt, and rinse with water.
Make chili salt: Put 1 teaspoon of salt, 2 teaspoons of msg, and 2 chilies into a bowl, then pound them together and mix with 1 tablespoon of cooking oil.
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Make Scallion Oil
Wash the scallions, chop them finely, then place them in a bowl, add 2 tablespoons of hot cooking oil to the chopped scallions, and add 1/4 teaspoon of salt to help the scallions maintain a beautiful green color.
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Prepare ginger fish sauce
Put minced ginger into a bowl, add 2 tablespoons of sugar, 4 tablespoons of fish sauce, squeeze the juice from 2 calamondins into the bowl, slice 1 chili and add it, then use a spoon to mix the mixture well.
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Grilling the fish
You need to prepare a charcoal grill, place the grilling rack on top and then add 5 stalks of lemongrass on the rack.
Place the fish on top of the lemongrass, then evenly brush a layer of chili salt, grill one side until cooked before flipping to grill the other side; if the lemongrass burns, replace it with the remaining 5 stalks.
When the fish is nearly cooked, brush a layer of scallion oil on top of the fish and grill for another 1 – 2 minutes until done.
Tip:- Placing the fish on top of the lemongrass while grilling helps the fish to be more fragrant and prevents it from sticking to the grill.
- You can grill the fish on a charcoal grill or in an oven as well.
- Depending on the size of the fish, you can adjust the grilling time accordingly.
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Final Product
The natural sweet fish meat is marinated evenly with spices, and when grilled, it adds the flavor of fatty green onion oil. Served with fresh vegetables and dipped in ginger fish sauce, it’s absolutely delicious!
3. Grilled Catfish in Banana Leaves
Preparation
20 minutes
Cooking
30 minutes
Difficulty Level
Easy
Ingredients for Grilled Catfish in Banana Leaves Serves 3 people
Catfish 1 kg (1 large fish or 2 smaller ones) Lemongrass 6 stalks Chili Paste 1 tablespoon Shallots 3 bulbs (chopped) Garlic 3 cloves (chopped) Ginger 1 piece (smashed and chopped) Banana Leaves 2 leaves Salt a little
Ingredient Image
How to Make Grilled Catfish in Banana Leaves
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Prepare and Marinate the Fish
You buy pre-cleaned catfish at the market, then scrape off the slimy part on the catfish’s head. After that, remove the two blood clots on both sides of the fish’s gills (if any), scrub it clean with coarse salt, and rinse it with water.
You marinate the fish with minced shallots, minced garlic, 1 smashed ginger root finely chopped, 3 smashed lemongrass stalks, and 1 tablespoon of chili paste. Rub it evenly and let it marinate for about 15 minutes to absorb the spices.
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Wrap the Fish
You split the banana leaves in half and remove the middle stem, gently wash them with water without breaking the leaves, and use a clean cloth to dry them.
Once the fish is marinated, you put 3 lemongrass stalks into the fish’s belly to enhance the aroma, then place the fish into the banana leaves, use your hands to roll it up like making spring rolls, and then use wire to secure both ends of the banana leaves.
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Grilled Fish
Prepare a charcoal stove, place the fish on it, grill until the banana leaves are slightly charred, and the fish is golden on both sides.
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Final Product
The fish is hot and fragrant. Picking a piece of fish, you will find the meat sweet, fresh, with a hint of spiciness from the satay chili. You can add a bit of scallion oil and roasted peanuts on top of the fish to make the dish richer. Serve with fresh vegetables and dip in delicious sweet and sour fish sauce!
How to choose fresh and delicious catfish
- You should choose catfish weighing about 1kg because it has just the right amount of meat, not too much and not too little. Additionally, you should select live fish that have bright eyes, with visible pupils inside.
- The belly of the fish should be normal, not swollen. The scales should still be tightly attached to the body, and there should be no slimy substance with an unpleasant odor.
How to clean catfish of slime and odor
- Method 1: Use kitchen ash to rub the fish body and stroke along to remove the slime, then rinse with clean water.
- Method 2: Use salt and lemon juice (or vinegar) to rub the fish body, pour hot water over it and scrape off the slime, then rinse with rice water.
- Method 3: Use ginger and vinegar (or lemon) to rub on the fish body, then rinse with clean water.
Tips for successful execution
When grilling fish, make sure to grill one side completely dry before flipping the fish to avoid cracking the fish meat.
You can use an oven, microwave, charcoal stove, electric grill, air fryer to grill the fish.
- Oven: Grill at 200 degrees Celsius for about 20 minutes
- Air fryer: Grill at 200 degrees Celsius for 10 minutes, then take it out to flip the fish and grill for another 10 – 15 minutes until the fish is cooked.
- Charcoal stove: Grill for about 20 minutes, frequently turning it to prevent the fish from burning.
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With the above sharing, TasteVN hopes to help you learn more about the recipe for a delicious dish made from fish that is very nutritious. Wishing you success!
*Refer to images and recipes from the YouTube channels Món ngon Trang làm VT, Anh 9 Miền Tây and CHỊ EM BẾP.
