How to Make Chinese Fish Grilled in Salt Asian Cooking Recipe Cuisine

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China Fish Grilled in Salt


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.
Recipe makes for 2 Servings

 1 small whole 10-12 oz. trout or mackerel

 1 small spring onion, chopped

 1/2 small red chili, chopped

 1 tbsp cilantro, choppeed

 1 tsp grated ginger

 1 clove garlic, minced

 1/2 tsp salt

 1 egg white, light beaten

 salt for coating
Directions:

 De-scale the fish. Make a 1-inch long cut from the tail end of the fish towards its head. 

 Wash the cavity of the fish thoroughly. Dry. Mix the half teaspoon salt with the spices and stuff into the cavity. Cover and leave in the fridge for 30 minutes.

 Heat the chargrill/BBQ. Take the fish from the fridge and dry thoroughly.

 Roll the fish in the egg white and then liberally coat with salt. Immediately place onto the grill and cook for 5 minutes without moving the fish.

 Carefully turn the fish and cook for a further 5 minutes. Remove onto a serving plate.

 Pull away the skin and remove the fillets. Discard the rest. Serve with sweet soy sauce.

 Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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