Salt-Grilled Fish recipe
information
This method of cooking a whole fish is very simple and quite delicious. After marinating with salt, the fish is cooked over a high heat causing the oils and the salt to give a succulent, moist result.
ingredients
2 small mackerel or red snapper (or any medium-sized fish), gutted, but head and tail left on
salt
finely grated daikon (white radish or mooli) or lemon slices
50 ml (2 fl oz) soy sauce
salt
finely grated daikon (white radish or mooli) or lemon slices
50 ml (2 fl oz) soy sauce
method
1. Rinse and dry the fish on absorbent kitchen paper.
2. Thread two skewers through the body of the fish as handles for grilling.
3. Wrap the tail and fins, if liked, in small pieces of foil to prevent them burning when cooking.
4. Sprinkle the surfaces of the fish, inside and out, with salt and leave for 30 minutes.
5. Grill or barbecue for at least 5 - 10 minutes on each side, depending on the size of the fish.
6. The flesh should look milky and flake easily. Do not overcook.
7. Serve garnished with the daikon or slices of lemon and a bowl of soy sauce so that the fish can be dipped into it before eating.
2. Thread two skewers through the body of the fish as handles for grilling.
3. Wrap the tail and fins, if liked, in small pieces of foil to prevent them burning when cooking.
4. Sprinkle the surfaces of the fish, inside and out, with salt and leave for 30 minutes.
5. Grill or barbecue for at least 5 - 10 minutes on each side, depending on the size of the fish.
6. The flesh should look milky and flake easily. Do not overcook.
7. Serve garnished with the daikon or slices of lemon and a bowl of soy sauce so that the fish can be dipped into it before eating.
serving amount
serves 2
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
