How to make grilled mackerel with scallion oil and rolled in rice paper, soft, sweet and fragrant

Ingredient

3 mackerel, 100 grams of lettuce, 100 grams of herbs (fish mint; perilla; basil; coriander; perilla), 200 grams of carrots , 1 green mango, 1 green apple or green star fruit, 1 cucumber, 20 grams of tamarind.

How to choose fresh, delicious mackerel

The gills are bright pink-red, tightly closed, and have no strange smell or slime. If the fish is rotten, it will be gray. The gills are not tightly closed, have a strange smell, and are slime.

To ensure health, avoid fish with eyes that are no longer clear, or even bulging, because this is a sign of poisoning. Spoiled fish will have sunken eyes, cloudy color, and wrinkled or torn corneas.

After buying the mackerel, wash it, cut open the belly and remove the intestines. Use salt to rub inside and out to remove the fishy smell. Then, wash the fish with clean water several times.

The scales are shiny, tightly attached to the body, without any slime, foul odor or mucus. Pressing on the fish's body with your hand will feel good elasticity, leaving no dents. The fish's mouth is tightly closed, the anus is pale white, tightly closed to the fish's belly.

How to prepare

Fish preparation

After buying the mackerel, wash it, cut open the belly and remove the intestines. Use salt to rub inside and out to remove the fishy smell. Then, wash the fish with clean water several times.

Use a sharp knife to clean the scales on the tail and back of the fish. Then make a slit along the back on both sides of the fish so that the seasoning will absorb better when marinated.

Add 2 teaspoons of seasoning powder, 1 teaspoon of sugar, 10 grams of ground pepper into a bowl and mix well. Sprinkle a thin layer of mixed spices on both sides and belly of the fish. Marinate the fish for about 30 minutes.

Prepare other ingredients

After buying lettuce and herbs, pick off old leaves and worms, soak in diluted salt water for about 15 minutes, then rinse and drain. Wash green apples and green mangoes, cut into thin slices, soak in diluted lemon juice to remove sap.

Wash and shred carrots, then add 2 teaspoons of vinegar, 1 teaspoon of sugar, 1/3 teaspoon of salt.

Wash and shred carrots, then add 2 teaspoons of vinegar, 1 teaspoon of sugar, 1/3 teaspoon of salt. Mix well. Peel and thinly slice shallots. Peel and mince garlic. Chop green onions.

Place 70 grams of peanuts in baking paper, spread thinly and wrap. Microwave the peanuts on medium power for 3 minutes until cooked. Remove the peanuts to cool, and remove the skin.

Place a pot on the stove, add cooking oil. When the oil is hot, add the sliced ​​shallots and fry over medium heat until the shallots turn light golden brown, then turn off the heat immediately. Filter the shallots through a sieve, drain the oil.

To make scallion oil, add a little boiling oil used to fry shallots into a bowl of scallions, add 1 teaspoon of seasoning powder to give the scallion oil a rich aroma and flavor.

Make tamarind fish sauce

Put 20gr of tamarind in a small bowl, add 250ml of boiling water. Mash well and soak for about 10 minutes until the tamarind dissolves and mixes well with the water. Filter to get the juice.

Put the pot on the stove, add cooking oil. When the oil is hot, add minced garlic and fry until fragrant.

Once the garlic is fragrant, add all the tamarind juice. Add 3 tablespoons of sugar, simmer over low heat until the tamarind juice boils. Next, add 3 tablespoons of fish sauce, stir well and simmer for about 2 more minutes.

Finally, mix 10 grams of cornstarch with cold water and add to the pot, cook for another 1-2 minutes over low heat until the cornstarch is cooked and the sauce is smooth. Turn off the heat and add 1 tablespoon of chili powder, mix well. Scoop the tamarind sauce into a bowl, add minced chili, fried onions and crushed roasted peanuts and it's done.

Grilled fish

Preheat the oven to 200 degrees for 5 minutes. Place the fish on the grill and put it in the oven. Adjust the oven temperature to 230 degrees Celsius for 20 minutes until the fish is cooked. Take the fish out, sprinkle scallion oil evenly on both sides of the fish, grill for about 5 more minutes until the fish is golden brown.

Grilled mackerel with scallion oil has an attractive aroma when finished.

Put on a plate, spread scallion oil and peanuts on the fish, decorate it nicely and it's done.

Grilled mackerel with scallion oil has an attractive aroma after being finished. The fish meat is sweet, firm, seasoned with just the right amount of spices, combined with sweet and sour tamarind sauce, peanuts and fatty scallion oil, giving it the right flavor. You can serve mackerel with rice paper and raw vegetables for a meal.

Source: https://giadinh.suckhoedoisong.vn/cach-lam-ca-nuc-nuong-mo-hanh-cuon-banh-trang-mem-ngot-thom-lung-172250324174015484.htm