How to Make Delicious and Flavorful Grilled Pomelo Fish with Salt and Chili at Home

How to make Grilled Pomfret with Chili Salt

• 1

  Prepare the pomfret

  When you buy pomfret, clean the scales, remove all the internal organs, rub salt on the skin of the fish, and then rinse with clean water.

  To allow the fish to absorb the seasoning while grilling, use a knife to make crisscross cuts on the body of the fish.

  How to clean pomfret without fishy smell

  • To clean the fish without a fishy smell, first, you should clean the scales and remove all the internal organs.
  • After rinsing the pomfret with clean water, you can also use lemon to wash the fish.
  • Using coarse salt to rub the fish can also help eliminate the fishy smell.
  • You can also soak the fish in rice water for about 10 to 15 minutes, then rinse with clean water to remove the fishy smell.
  • However, saltwater fish should not be rinsed too many times as it will dilute the meat and lose many nutrients.

  See details: How to eliminate the fishy smell of saltwater fish

  

  

  
• 2

  Prepare other ingredients

  Peel and wash the shallots and garlic, finely chop the lemongrass, and use half of the horn chili, discarding the seeds so that we can stir-fry it with salt and chili later. The other half of the chili, chop it finely.

  Add garlic, shallots, chili, and lemongrass into a mortar, add 2 tablespoons of annatto oil. Grind the ingredients finely, and finally transfer to a bowl and add 1 teaspoon of chili powder to have a spicy seasoning mixture.

  

  
• 3

  Make the sauce

  To make the sauce, add 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1/4 teaspoon of monosodium glutamate, 2 teaspoons of fish sauce, 2 teaspoons of chili sauce, and 1 tablespoon of water into a bowl. Stir well to dissolve the spices quickly.

  Heat a pan on the stove, add 2 tablespoons of coarse salt and chopped chili. Roast until the salt is really dry and transfer to a plate.

  Utilize the pan used to roast salt to make the fish marinade, while the pan is still hot, add the blended garlic and chili mixture. Stir-fry the mixture over low heat until fragrant.

  Then, add the prepared sauce mixture, bring to a boil for about 1 minute, then turn off the heat. Now you have a marinade that is both fragrant and flavorful for the fish.

  

  

  

  
• 4

  Grill the pomelo fish

  Light the charcoal and get ready to grill the fish. When the charcoal is glowing red, place the fish on the grill.

  Grill the fish for about 10 minutes, then flip it over, apply the prepared sauce, and use a brush to spread the sauce evenly so that the fish absorbs the seasoning.

  After applying the sauce for about 10 minutes, flip the fish over and repeat the sauce application as before.

  Grill the fish for 30 to 40 minutes depending on the size of the fish.

  Tip:

  • To prevent the fish from sticking to the grill, brush cooking oil on the grill before grilling the fish.
  • Additionally, you can cut a few thin slices of lemon to place under the fish while grilling, which will prevent sticking and enhance the flavor of the fish.

  

  

  
• 5

  Finished Product

  Thus, we have delicious and flavorful grilled pomfret with chili salt. The fish meat is firm, fragrant, and sweet, evenly absorbing the extremely stimulating spicy seasoning. Dipping it in the prepared chili salt, adding a bit of lime juice, and pairing it with Vietnamese coriander makes it incredibly tasty, forgetting the way home.

  You can enjoy this dish with hot rice or wrap it in rice paper, both are very suitable. Let’s make and enjoy it right away!