What will the Cooking section of TasteVN cook today? We will share with you the recipe for grilled mackerel with lemongrass and chili and grilled in banana leaves, delicious and appetizing. Let’s get started on this grilled dish right away!
1. Grilled mackerel with lemongrass and chili
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled mackerel with lemongrass and chili Serves 4
Mackerel 1 fish (about 2kg) Chopped lemongrass 5 tablespoons Chopped garlic 5 tablespoons Chili powder 1 tablespoon Salt 1/2 tablespoon MSG 1/2 teaspoon
How to Prepare Grilled Snakehead Fish with Lemongrass and Chili
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Prepare the snakehead fish
After purchasing the snakehead fish, wash it thoroughly under cold running water, then slit the belly to remove all the innards.
Next, wash the fish very carefully in a basin of water to remove all the blood clots and impurities, then let it drain completely. To help the fish absorb the seasonings better during marination, use a knife to make diagonal cuts along both sides of the fish.
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Marinate the fish
Marinate the fish with 5 tablespoons of minced lemongrass, 5 tablespoons of minced garlic, 1 tablespoon of chili powder, 1/2 tablespoon of salt, and 1/2 teaspoon of monosodium glutamate.
Use your hands to rub the seasoning evenly over the fish, stuffing the remaining marinade into the belly of the fish and let it marinate for 15 minutes.
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Grilled Fish
Prepare the charcoal grill, you can place the fish on the grill and then grill it or skewer the fish with a stick and then grill it.
Grill for about 30 minutes until the fish is golden and fragrant.
Tip for you:- If grilling on the grill, you should brush a layer of cooking oil on the grill to prevent the fish skin from sticking to it.
- If the fish is too large, you can cut it in half for easier grilling.
- If you like, about 15 – 20 minutes into grilling, you can add some mushrooms or any mushrooms you like to grill alongside.
- Depending on the size of the fish, you can adjust the grilling time accordingly.
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Final Product
The fish is hot and fragrant. Picking up a piece of fish, you will find the fish meat sweet, fresh, and slightly spicy from the chili.
You can add a little scallion oil 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 lime for an exquisite taste!
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2. Grilled Snakehead Fish in Banana Leaf
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Snakehead Fish in Banana Leaf For 4 people
Snakehead fish 1 fish (about 1.5kg) Spring onions 5 stalks Cilantro 2 sprigs Garlic 5 cloves Chili 3 fruits Banana leaf 2 leaves Fish sauce 4 tablespoons Salt/ sugar a little
How to Cook Grilled Snakehead Fish in Banana Leaf
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Prepare the Snakehead Fish
Clean the snakehead fish with diluted salt water, cut off the fins, clean the intestines, rinse with clean water 2 – 3 times, and drain.
Then cut the fish into bite-sized pieces about 2 finger lengths.
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Marinating Fish
You marinate the fish with 1 teaspoon of salt. Rub it evenly and marinate for about 15 minutes for the spices to absorb well.
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Making Dipping Sauce
Peel the garlic, wash the chili. Trim the roots of the green onions and coriander, wash thoroughly, and cut into pieces.
Pound 3 chilies, 3 tablespoons of sugar, and 5 cloves of garlic, then add the green onions and coriander and continue to pound until finely crushed.
Add 4 tablespoons of fish sauce and stir well with a spoon.
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Grilling Fish
You prepare a charcoal grill, place 1 banana leaf on the grill, put the fish on the banana leaf, and cover the fish with another banana leaf.
Secure the grill and cook for about 30 minutes until the banana leaf is charred and the fish is golden on both sides.
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Final Product
Fresh fish, lightly fragrant. Picking up a piece of fish, you will find the meat sweet, fresh, and slightly salty.
Dipped in authentic Central Vietnam fish sauce, guaranteed to be delicious!
What is Barramundi?
- Barramundi belongs to the species of marine fish, with a long body (averaging 60 – 90cm), flat, and scaleless.
- Barramundi has a shape quite similar to eel with a small head, wide mouth slightly protruding forward, and many teeth. The entire body of barramundi is covered by a layer of skin that is silver in color, lightly shiny.
- In Vietnam, barramundi is mainly concentrated in the central coastal areas from Quang Binh to Quy Nhon, Quang Ngai,…
How to choose and where to buy barramundi
- You should choose those that swim vigorously, have clear eyes, pink gills, and skin without unusual colors. Fish showing signs of swelling, pale color, or weak swimming should not be chosen.
- To ensure hygiene and freshness of barramundi, you should buy at supermarkets or places specializing in quality fish.
- Avoid buying fish that smells fishy as if it has spoiled, fish stored on ice, or fish that has had its head or tail cut off.
How to eliminate the fishy smell of herring
- When washing the fish, you can mix a few tablespoons of alcohol or white vinegar into the water, then soak the fish for about 5 minutes and rinse it clean with water.
- Alternatively, wash it with diluted salt water, using salt to scrub the outer skin to reduce the sliminess of the fish.
Successful Cooking Tips
When grilling fish, you must grill one side completely dry before flipping the fish to avoid cracking the fish meat.
You can use an oven, a microwave, charcoal stove, an electric grill, an air fryer to grill fish, all are suitable
- Oven: Grill at 200 degrees Celsius for about 20 minutes
- Air fryer: Grill at 200 degrees Celsius for 10 minutes, then flip the fish and grill for an additional 10 – 15 minutes until the fish is cooked.
- Charcoal stove: Grill for about 20 minutes, frequently turning the fish to prevent burning.
Above is a guide on how to make grilled herring with lemongrass and grilled banana leaves, delicious and simple enough for anyone to make. Wishing you success with these 2 recipes for herring dishes!
*Refer to images and recipes from YouTube channels: YEWON TV, Bếp Củi Quê Hương
