Simple and Delicious Grilled Silver Fish in Foil for the Whole Family

How to make grilled pomfret in foil

• 1

  Prepare the pomfret

  To eliminate the fishy smell, rub the surface of the pomfret with lemon juice and a little salt, then rinse clean, gut the fish to remove the entrails, and cut off the fins and tail.

  Next, to ensure the fish cooks quickly and absorbs the sauce better, make diagonal cuts (or diamond shapes) on both sides of the fish.

  Tips to remove the fishy smell of pomfret:

  • Method 1: To remove the fishy smell, you can soak the fish in rice water for about 10 minutes, then take it out and rinse it with water.
  • Method 2: Alternatively, you can wash the fish with vinegar and salt, rubbing the surface of the fish and soaking for another 5 minutes.
  • Method 3: Additionally, you can also use fresh milk to wash the fish, which is also an effective way to eliminate the fishy smell.

  See details: Simple and easy ways to remove the fishy smell of pomfret

  

  
• 2

  Prepare other ingredients

  Shallots and garlic should be peeled, washed, and then finely chopped. Ginger should be peeled and sliced into strips. The lemongrass should be washed with water, then half of it chopped finely, while the remaining part should be cut into pieces about the length of one finger.

  Rau ram should be washed with water and drained, then cut into pieces about the length of one knuckle. Green onions should have the roots removed, washed, and then cut into pieces about two knuckles long.

  

  

  

  
• 3

  Making fish marinating sauce

  Place a pan on the stove, add 2 tablespoons of cooking oil, and turn on medium heat. When the oil is hot, add all the chopped shallots, garlic, and lemongrass, and sauté for about 2 – 3 minutes until fragrant.

  Next, add 1 teaspoon of salt, 2 teaspoons of seasoning powder, 1 tablespoon of sugar, 1 teaspoon of monosodium glutamate, 2 tablespoons of fish sauce, 1 tablespoon of chili sauce, 1 tablespoon of ketchup, 1 tablespoon of oyster sauce, and 1 teaspoon of chili powder to the pan.

  Stir this mixture for about 5 minutes on medium heat until the sauce thickens slightly, then turn off the heat. Brush the sauce over the fish and stuff some cut lemongrass, green onions, and Vietnamese coriander into the fish’s belly, wrap it in aluminum foil, then place it in the refrigerator for 30 – 45 minutes to allow the fish to absorb the seasonings.

  

  
• 4

  Grilled Mackerel

  Preheat the oven to 180 degrees Celsius for about 15 minutes to stabilize the temperature. Then place the fish in the oven at 180 degrees Celsius for 30 minutes and set the mode to two heat sources from above and below.

  When the fish is cooked, remove one side of the foil and grill the top side in the oven at 220 degrees Celsius for 10 minutes to crisp the fish surface, and it’s done.

  

  
• 5

  Final Product

  The grilled mackerel in foil after completion has a very eye-catching color, appealing and extremely fragrant. The fish retains moisture, making it very tender, infused with spices, rich, and impressive with the crispy golden skin; enjoy it right away!