How to cook grilled hairtail deliciously
It was one of my mom's interesting repertoires that I heard thousands of times that when I was young, my mom didn't eat without grilled hairtail, so I secretly threw away the pot because I was afraid my father would scold me for it. I don't like hairtail that much now, but Herbie likes it, so I'm grilling it for her. The secret to making grilled fish delicious is to season it with salt for 30 minutes in advance and cook it with proper salinity while controlling the heat and adding savory scent with perilla oil. A plate of savory grilled beltfish, crispy on the outside and soft on the inside, doesn't need any other side dishes.
3 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Cutlassfish
    6piece
  • a thick salt
    2TS
  • Cooking oil
    2spoon
  • perilla oil
    1-2spoon
Cooking Steps
STEP 1/5
Wash hairtail and sprinkle plenty of salt to marinate for about 30 minutes. If you put it to sleep too much, it'll be salty, so please be punctual. Fish needs to be salty to make the meat harder and more delicious
STEP 2/5
Wash the salt in the water, drain, and dab with a kitchen towel to prevent splashing.
STEP 3/5
Oil over medium heat and place hairtail on top.
STEP 4/5
A spoonful of perilla oil will reduce the fishy smell and maximize the savory taste, making it more delicious.
STEP 5/5
Leave the back to cook for about 10 minutes, turn down the heat to medium, and cook until golden brown. At the end, it's done by grilling it a little over high heat.
- Season the hairtail with salt for about 30 minutes and bake. - If you add oil and perilla oil to the grilled fish, the fishy smell is removed and it tastes more savory. - At the end, grill the surface slightly over high heat to make it crispy.
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