How to make grilled mackerel with fragrant basil leaves for a delicious change in your meal

How to make grilled mackerel with basil leaves

• 1

  Prepare the mackerel

  To clean and remove the fishy smell of the mackerel, use scissors to cut off the gills, fins, and remove any blood vessels. Next, use a clean knife to scrape the scales and soak the fish in diluted salt water for about 10 minutes, then rinse thoroughly with water several times.

  Make diagonal cuts on both sides of the fish to help it absorb the marinade better.

  Quick methods for cleaning fish and removing the fishy smell:

  • You can rub salt all over the fish for about 2 – 3 minutes, then rinse with water to eliminate the fishy smell.
  • You can also mix a little alcohol into the water and soak the fish for about 1 minute, then rub it evenly to help clean the fish and remove the fishy smell.
  • Or use a diluted vinegar/lemon mixture to wash the fish, which is also effective in eliminating the fishy smell.

  See details: 7 tips to easily and effectively remove the fishy smell

  

  
• 2

  Pound the spices

  Add 2 strands of green pepper to the mortar and use a pestle to pound them. Then add 5 sprigs of cinnamon leaves (about 10 leaves) and pound them.

  When the mixture is finely crushed, add 2 teaspoons of seasoning powder, 1 teaspoon of fish sauce, the juice of half a lemon, and 1 tablespoon of cooking oil, then stir to dissolve the mixture.

  

  
• 3

  Marinate the fish

  Apply the prepared mixture to the fish. Use a spoon to scoop the marinade into the slits already made on the fish body.

  Tip: Add a little sauce inside the fish’s belly to help it absorb the flavors better.

  
• 4

  Prepare and grill the fish

  Use a piece of aluminum foil laid on a flat surface, place half a basil leaf on the foil, then place the fish on top.

  Pour the remaining sauce over the fish, then cover the fish with the remaining basil leaves. Finally, wrap the fish and basil leaves tightly in the aluminum foil.

  Preheat the oven for 10 minutes at 200 degrees Celsius to stabilize the temperature. Then, place the wrapped mackerel in the oven and grill for 15 minutes at 200 degrees Celsius to complete.

  

  

  

  
• 5

  Final product

  The grilled mackerel with basil leaves is fragrant, with the rich flesh of the fish blending perfectly with the aromatic basil leaves. You can dip it in salt and pepper, green chili salt, wrap it with rice noodles and rice paper, or simply enjoy it with white rice for an irresistible delicious flavor.