Have you ever heard of the grilled pa pỉnh tộp fish dish? This is actually a grilled dish prepared with the flavor of Northwest specialties and is loved by many people. Today, let’s cook the grilled pa pỉnh tộp fish using a charcoal stove and an oven for authentic flavor.
1. Grilled pa pỉnh tộp fish using a charcoal stove
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Preparation
30 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Grilled pa pỉnh tộp fish using a charcoal stove For 2 people
Carp 1.5 kg (1 fish) Mắc khén 200 gr Dổi seeds 100 gr Chili 2 fruits Lemongrass 3 stalks Garlic 3 cloves Shallots 3 bulbs Green onions 5 stalks Mint 3 stalks Dill 5 stalks Coriander 3 stalks Cooking oil 1 tablespoon Salt/MSG a little
How to choose fresh and delicious carp
- You should choose those that still have their scales intact and when observed, you can see that the scales are still shiny.
- Observe the eyes of the fish; the fresh ones have clear, slightly bulging eyes that are not cloudy or sunken.
- At the same time, you can check the freshness of the fish by pressing on its body. If the indented part returns to its original shape after pressing and releasing, it means the fish is still fresh; if not, the fish is no longer fresh, and you should not choose it.
Tools needed
Mortar, pestle, grill rack, bowl, plate, knife,…
How to Make Grilled Pa Pỉnh Tộp Fish Using Charcoal Stove
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Pounding the Marinade Mixture for the Fish
Peel off the outer skin of the shallots, rinse them clean with water, and slice them thinly. Peel the garlic, and chop it finely. Remove the stems from the chili peppers, rinse them clean under water, then chop them finely.
Cut off the leaves and roots of the lemongrass, rinse it clean with water, and let it drain. Then, use a pestle to pound the lemongrass until soft, then chop it finely.
Cut off the yellowed leaves and roots of the green onions, rinse them thoroughly with water. Then, chop them finely.
Remove the yellowed or damaged leaves from the coriander and mint, rinse them clean with water, let them drain, and then continue to chop them finely.
Wash the Mắc khén pepper. Then toast it briefly for about 3 minutes and transfer it to a bowl to cool.
Wash the Dổi seeds, toast for about 5 minutes, then take them out to cool.
Add the Dổi seeds and pound them finely. Once the Dổi seeds are finely ground, add the Mắc khén seeds and continue to pound until finely ground. Then, add the shallots, garlic, and lemongrass and pound this mixture thoroughly and transfer it to a bowl.
Add the finely chopped chili, 1 teaspoon of salt, 1/2 teaspoon of monosodium glutamate, and 1 tablespoon of cooking oil, then mix well.
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Prepare and marinate the fish
Gut the fish along the spine, gently removing the bones. To eliminate the fishy smell, soak this part of the fish in diluted saltwater for 5 minutes. Then, remove it and rinse it clean with water and let it drain.
After the fish has drained, evenly spread all the marinade spices inside the flesh of the fish. Once done, make 2-3 cuts on both sides of the fish so that it cooks evenly when grilled. Continue to rub the remaining spices into the cuts. Marinate the fish for 30 minutes to let it absorb the flavors.
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Grill the fish
To achieve the authentic flavor of grilled fish from the Northwest region, use bamboo sticks to secure the fish and grill it over charcoal. Continuously flip it to ensure the fish cooks evenly and does not burn.
After grilling the fish for about 10 minutes, both sides will be golden and slightly charred, with a fragrant aroma. Once the fish is cooked, gently place it on a plate and remove the bamboo sticks.
Tip: If the fish you choose is quite large, you can use additional bamboo sticks to secure it and place a grill underneath to make it easier to flip the fish and prevent it from falling apart during the process.
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Final product
Grilled fish pa pỉnh tộp using charcoal stove when cooked has an attractive brownish-yellow color combined with the characteristic aroma of mắc khén and the unique hạt dổi of the Northwest region that stimulates the taste buds and the deliciousness when enjoyed.
The fish still retains its sweet flavor, the flesh is soft and extremely savory. The fish skin is crispy and chewy, very delicious and appealing.
2. Grilled Tilapia with the Oven
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Tilapia with the Oven For 2 people
Tilapia 1 kg (1 fish) Sichuan Pepper 2.5 teaspoons (roasted and ground) Chopped Horn Chili 2 teaspoons Chopped Shallots 3 tablespoons Chopped Vietnamese Mint 3 tablespoons Chopped Basil 2 tablespoons Chopped Lemongrass 2 tablespoons Seasoning Powder/ Bouillon Powder A little Calamansi Juice 1 tablespoon
How to Choose Fresh Tilapia
- Fresh tilapia usually has shiny scales tightly adhered to the body of the fish; avoid those with loose scales or skin with unusual dark spots.
- If possible to touch, choose those with firm, elastic flesh that is not slimy or loose.
- Additionally, select fish with tightly closed mouths.
- Choose fish that, when smelled, have a fresh water scent; avoid those with a strong fishy smell or unpleasant odor.
Tools Needed
How to prepare Grilled Pa Pin Topt Fish using an oven
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Prepare the fish
Clean the fish thoroughly, then use a knife to cut the fish along the backbone. In addition, to effectively eliminate the fishy smell, you can soak the cut fish in rice water for 5 – 10 minutes. After that, rinse well with cold water and let it drain.
Once the fish is drained, make about 3 slashes on each side of the fish so that the fish can absorb the seasoning evenly and the meat inside can cook properly.
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Pound the seasoning mixture
Add 2 tablespoons of minced shallots, 3 tablespoons of finely chopped cilantro, 2 tablespoons of finely chopped basil, 2 tablespoons of minced lemongrass, 2 teaspoons of mac khén seeds, 2 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 1 teaspoon of minced chili into the mortar and pound this mixture until finely blended.
Then, spread this entire seasoning mixture onto the inside and outside of the fish, especially in the gaps and cavities in the fish’s belly, and the slashes on the fish’s body so that the fish absorbs the seasoning evenly.
Tip: To enhance the characteristic aroma of mac khén, you should lightly roast it before pounding it with the other ingredients.
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Grilling fish
Preheat the oven to 250 degrees Celsius and let it warm up for 15 minutes for temperature stabilization.
Then, place the fish in the oven, adjust the temperature to 230°C, and grill for 20 minutes.
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Make dipping sauce
While waiting for the fish to cook, you will prepare the dipping sauce. Add 1 teaspoon of seasoning powder, 1 teaspoon of chopped chili, 1/2 teaspoon of finely chopped mac khen, 1 teaspoon of fish marinating spice, and 1 tablespoon of calamansi juice, then mix well to ensure all the spices blend together.
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Final product
The grilled tilapia fish has an eye-catching color, crispy skin, and tender flesh that smells fragrant from the distinct spices of the Northwest region.
When enjoying, you can serve it with various herbs and dip it in the dipping sauce to enhance the delicious and rich flavor of this grilled fish.
What is Pa pỉnh tộp?
- Pa pỉnh tộp or Pla pỉnh tộp means grilled stream fish turned upside down, and it is one of the traditional dishes of the ethnic groups in the Northwest region.
- This dish usually uses fish species found in streams such as carp, catfish, and snakehead fish.
- However, the dish still has a common way of preparation, which is that the fish after being bought will be cut along the backbone, seasoned with spices, and folded in half horizontally. Then, bamboo sticks are used to clamp it and grill it.
What is Chẩm chéo?
- Chẩm chéo is a traditional spice of the Thai ethnic group in the Northwest region.
- The main ingredients for making chẩm chéo are salt, mac khen seeds, dried garlic, and roasted fresh chili. After preparing everything, pound these spices until they are fine.
- The people of the Northwest region often use chẩm chéo to dip with sticky rice, boiled dishes, grilled dishes, and fresh vegetables.
How to prepare fish without a fishy smell
- To effectively remove the fishy smell of fish, you can soak the fish in diluted salt water for 5 – 10 minutes. Then, wash it thoroughly with water and let it drain.
- Another method to eliminate the fishy smell of fish is to soak the fish in rice water for 10 minutes. After that, rinse it well with cold water.
- At the same time, you can also use ginger to remove the fishy smell by smashing a piece of ginger and soaking it with the fish for 5 minutes.
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Above are 2 methods of making grilled pa pỉnh tộp fish using charcoal and grilled pa pỉnh tộp fish using an oven. This unique and distinctive dish, rich in ethnic flavor, combined with dipping sauce will surely delight your family when enjoyed. Quickly showcase your cooking skills by preparing this grilled dish for your loved ones.
*Refer to images and recipes from Hương Vị Quê Hương and Mon Ngon Moi Ngay.
