Buzz
Catfish can be transformed into various dishes, but perhaps the most delightful is the grilled wild catfish with its unique aroma.
Catfish is not just a nutritious food but also serves as a medicinal remedy. Its refreshing and gentle meat helps with blood circulation and pain relief. Today, PasGo will share the secret of making fragrant grilled wild catfish that will fill the neighborhood with its enticing aroma.
Ingredients:
- Wild catfish: 1kg (approximately 3-4 fish)
- Fermented rice: 3 teaspoons
- White wine: 1 teaspoon
- Galangal: 100g
- Lemongrass: 10 stalks
- Turmeric powder: 30g
- Ground pepper: 5g
- Shallots, dill, chili
- Sugar, fish sauce, salt, MSG, cooking oil
How to Prepare Grilled Wild Catfish:
Step 1:
- Clean the catfish, rub with salt and lime to remove all slime.
- Clean the fish once again and place it on a cutting board, gutting the fish. Be sure to remove the fish sac and slimy glands next to the fins.
- Rinse both inside and outside thoroughly, then pat dry with a clean cloth to remove all moisture.
- Use a sharp knife to evenly score both sides to allow the seasoning to penetrate deeply into the fish meat.
Step 2:
- Clean and peel galangal, lemongrass, and turmeric, then crush them into a paste.
- In a large bowl, marinate the fish with fermented rice, white wine, galangal, lemongrass, turmeric, ground pepper, 1 teaspoon of cooking oil, ½ teaspoon of sugar, 1 teaspoon of fish sauce, ½ teaspoon of MSG, and 1 teaspoon of salt. Mix all the ingredients thoroughly, ensuring they are stuffed inside the fish cavity as well.
- Marinate the fish for about 2 hours to allow the flavors to penetrate inside.
Step 3:
- Preheat the oven to the highest temperature for about 10 minutes.
- Place the fish on a baking tray and position it in the middle rack of the oven, set to the dual-fire mode. Place a drip tray underneath to ensure cleanliness when the fish juices drip down. This liquid will also be used to prepare the dipping sauce.
Note: When placing the fish in the oven, make sure to clean off excess lemongrass and turmeric from the fish body to prevent them from burning and becoming detrimental to health when consumed.
- Bake the fish for about 50-60 minutes, depending on the size of the fish. Bake until the fish turns golden brown and cooked through.
Step 4:
Prepare the dipping sauce:
- Saute fragrant lemongrass slices in a pan with oil.
- Add the remaining marinated spices and the drippings from the baking tray into the pan, stir well, and bring to a boil.
- Season with just the right amount of spices. The dipping sauce should have a golden color, a mild sourness, sweetness, and aroma.
- Serve the dipping sauce in a small bowl, add chili or pepper if you prefer a spicy taste.
Step 5:
- Arrange the fish on a plate, garnish with shallots, dill, and sprinkle fragrant golden lemongrass on top.
Don't forget to make a reservation through PasGo to receive incredibly enticing offers from Quan Que Restaurant guys.
