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Ingredients for grilled fish in foil
Choose a fish (about 700g - 1kg), you can choose red snapper, tuna, mackerel, scad, etc., depending on your preference. In addition, you will need some scallions, fresh ginger, and aluminum foil.
Marinade ingredients: salt, seasoning powder, fish sauce, ground pepper, sugar, chili paste, cooking oil, finely chopped shallots, finely chopped garlic.
Fish grilled in foil is a fairly simple dish to make. (Photo: BL)
Implementation steps
Preparing the fish
Clean the fish, remove the guts and gills, and make a few light diagonal cuts on the body to allow the seasoning to penetrate easily. Gently rub with salt and white wine to remove the fishy smell, then rinse with clean water and let it drain.
Marinate the fish
Mix the prepared spices thoroughly, then rub them evenly over the fish's body and inside its belly. Stuff the fish's belly with chopped scallions and a few slices of ginger for added aroma. Marinate the fish for 30-60 minutes to allow the flavors to penetrate.
Wrap the fish in aluminum foil.
Spread aluminum foil on the table, place the fish in the center of the foil, and add some chopped green onions on top. Wrap it tightly to prevent the sauce from spilling out during grilling.
Grilled red snapper wrapped in foil would be a perfect combination. (Photo: BL)
Grilled fish
You can choose to grill over charcoal, bake in the oven, or use an air fryer:
Grilling over charcoal: Place the fish on the grill and cook over medium heat for 20-25 minutes, turning it over to cook both sides evenly.
Oven baking: Preheat oven to 200°C, bake the fish for 25 minutes.
Air fryer cooking: Place the fish in the air fryer and cook at 180°C for 20-25 minutes.
When the fish is cooked, open the foil and you'll be greeted by a fragrant aroma – a blend of fish, herbs, and spices. Grilled fish in foil tastes best when eaten hot, dipped in a mixture of salt, pepper, and lemon juice or a garlic and chili fish sauce. It pairs well with fresh vegetables, rice noodles, or white rice.
Don't marinate the fish too salty, because the juices it releases will make it taste stronger when grilled. If using catfish like snakehead or catfish, add a few slices of lemon or ginger inside the fish's belly to mask the fishy smell.
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