3 ways to make delicious and tender grilled tilapia with foil, galangal, and chili salt that are easy to make

Prepare the Tilapia

Clean the tilapia by gutting it, cutting off the fins, and scaling it. Then, wash it thoroughly with water and soak it in diluted salt water for about 5 minutes. Rinse the fish with water again and let it drain.

Once the fish is drained, use a knife to make shallow diagonal cuts on the body of the fish so that the marinade penetrates well.

Marinate the fish

You put 1.5 teaspoons of seasoning, 1.5 teaspoons of sugar, 1 teaspoon of monosodium glutamate, 1 tablespoon of minced shallots, 1 tablespoon of chili paste, the chopped kaffir lime leaves, 2 tablespoons of cooking oil, and 2 teaspoons of pepper into a bowl and mix well.

Then, you apply the seasoning onto the fish, using your hands to rub the seasoning evenly over both surfaces of the fish and marinate for about 30 minutes.

Wrap and grill the fish

You take a piece of foil measuring 40cm x 50cm and use a piece of banana leaf around 20cm x 20cm placed on the foil.

Then, you place the marinated fish on the banana leaf and roll it up, then wrap it in the foil. You can wrap another layer of foil outside to make the fish more securely wrapped.

Next, you gather wood to start a fire. After the wood turns to glowing coals, you place the fish wrapped in foil onto the grill and grill for about 30 minutes for the fish to cook.

Make dipping sauce

Put 2 tablespoons of salt and 4 green chili peppers into a bowl, and use a pestle to crush the chili and salt. Then, divide the crushed chili and salt into 2 bowls.

Use 1 bowl of chili salt and squeeze the juice of 1/2 lemon into it and stir well to create the lemon chili salt bowl.

Final product

The grilled tilapia is hot, fragrant, and delicious. The fish meat is fatty and sweet, absorbing just the right flavor. You can pick up a piece of fish and dip it in a little green chili salt or lemon chili salt, depending on your taste, which is very delicious and appealing.

Prepare the tilapia

Buy tilapia, rinse briefly with water, clean out the intestines, cut off the fins, scrape the scales, and soak the fish in diluted salt water. After that, rinse the fish 2 – 3 times with water and let it drain.

Once the fish is drained, use a knife to make light diagonal cuts on the fish’s body so that it absorbs the seasoning better when marinating.

Marinate the fish

Garlic, shallots, peel and chop finely. Ginger and galangal, wash clean, cut into small pieces, and chop lemongrass finely. Then, put everything into a mortar and pound it finely, then transfer the mixture to a large bowl.

Next, chop dill, green onions, and Vietnamese coriander finely and add them to the seasoning bowl along with 2 teaspoons of monosodium glutamate, 2 teaspoons of seasoning powder, 2 tablespoons of oyster sauce, 1 tablespoon of chili paste, and 2 tablespoons of fish sauce, and mix well.

Then, apply the seasoning onto the fish, using your hands to rub it evenly over both sides of the fish. The remaining seasoning should be placed inside the fish’s belly and marinate for about 2 hours to allow the fish to absorb the seasoning.

Grilled fish

You place the fish on the grill and cover it.

You prepare the charcoal until it is glowing. Then, you place another grill on the stove and put the fish grill on top to cook for about 30 minutes, turning both sides regularly to ensure the fish is cooked evenly.

Final product

The grilled tilapia is hot, fragrant, and delicious. The fish is cooked to a golden brown, the meat is sweet and well-seasoned. To enhance the flavor, you can dip the fish in sweet and sour fish sauce, which will make the dish even more wonderful.

Prepare the tilapia

After buying the tilapia, you need to gut it, remove the gills, and scale it. Then, rinse it thoroughly with water and soak the fish in diluted salt water for about 5 minutes, rinse the fish with water once more, and let it drain.

Once the fish is drained, use a knife to make light cuts diagonally across the body of the fish, then flip the fish over and make another diagonal cut. Do the same on the other side of the fish.

Marinate the fish

You put 5 tablespoons of sugar, 2 tablespoons of seasoning powder, 2 tablespoons of cooking oil, 4 tablespoons of chili paste, 2 tablespoons of chopped chili, 2 tablespoons of chili powder, and 2 tablespoons of minced garlic into a bowl, then mix the ingredients well.

Next, pour the mixture over the fish, wear plastic gloves, and use your hands to evenly coat the marinated mixture on both sides of the fish, placing the remaining seasoning inside the fish’s belly.

Then, take a clean lotus leaf, spread it on the table, place the fish in the center of the leaf, and wrap the lotus leaf around it. Let the fish marinate for about 30 minutes to absorb the seasoning.

Grill the fish

You preheat the oven at 180 degrees Celsius for 10 minutes to stabilize the temperature in the oven.

Take a piece of aluminum foil measuring 40cm x 50cm, spread it out, and place the fish wrapped in lotus leaf on it, then wrap it tightly. Put the fish in the oven at 220 degrees for about 30 minutes.

Finished Product

The fish is cooked, take it out, the grilled tilapia has a fragrant smell of lotus leaves, the fish meat is white, fatty, and sweet, absorbing the spicy taste of chili and satay. You can enjoy the grilled tilapia with sweet and sour fish sauce, which is guaranteed to be delicious.