Top 10 Delicious Grilled Fish Recipes with Easy Home-Cooking Methods

Ingredients:

• 2 Sturgeon fish
• A small amount of white wine
• 1 tablespoon ground black pepper
• 1 tablespoon chili powder
• 3 teaspoons seasoning powder
• A pinch of salt
• A little cooking oil

Instructions:

• Prepare the fish:
  • Clean the sturgeon fish by removing the fins, gills, and scales. Use a knife to open the belly and remove the internal organs. Pour hot water (about 60°C) over the fish to eliminate bacteria and slime on the skin.
  • To remove the fishy smell, wash the blood vessels thoroughly, soak the fish in a bit of white wine and salt for 5 to 10 minutes, then rinse with clean water.
  • Cut the fish into round slices about the thickness of a finger.
• Marinate the fish:
  • In a bowl, mix 3 teaspoons of seasoning powder, 1 tablespoon of ground black pepper, 1 tablespoon of chili powder, and 1 teaspoon of salt. Stir the mixture well to marinate the fish.
  • Place the fish evenly on a tray and sprinkle the seasoning mixture over both sides. Let it sit for about 15 minutes to absorb the flavors.
• Grill the fish:
  • Prepare a grilling rack, brushing it with a little cooking oil to prevent the fish from sticking.
  • Place the marinated fish on the rack and start grilling, cooking each side for about 10 minutes until the fish is golden brown and cooked through.

Ingredients:

• 1 Tilapia Fish (0.8 – 1 kg depending on the number of servings)
• 1 tablespoon satay sauce
• 4 green chilies
• 1/2 lime
• 1 tablespoon minced shallots
• 2 tablespoons cooking oil
• Seasoning: salt, sugar, pepper, seasoning powder...
• 1 teaspoon chopped kaffir lime leaves

Instructions:

• Prepare the tilapia fish:
  • Clean the fish thoroughly by removing the insides, gills, and scales. Wash it again with diluted salt water and let it drain.
  • Then, use a knife to make 2–3 shallow cuts along the fish's body so that it absorbs the marinade more easily.
• Marinate the fish:
  • In a small bowl, mix 1.5 teaspoons sugar, 1.5 teaspoons seasoning powder, 1 teaspoon MSG, 1 teaspoon pepper, 2 tablespoons cooking oil, 1 tablespoon satay sauce, minced shallots, and chopped kaffir lime leaves. Stir the mixture well.
  • Pour the seasoning mixture over the fish, rubbing it into both sides, then let it marinate for 20–30 minutes.
• Grill the fish:
  • Wrap the fish in banana leaves, then in aluminum foil. Add an extra layer of foil for a tighter wrap.
  • Place the fish over hot coals and grill for about 20–30 minutes. You can grill the fish over an open flame or charcoal.
• Final result: The fish is cooked evenly, with a fragrant aroma. The flesh is tender, sweet, and absorbs the flavors perfectly. Serve with ginger-garlic fish sauce, green chili dipping sauce, or lime salt.

Ingredients:

• 1 crocodile, approximately 10 kg
• 1/2 bowl of garlic
• 1 bowl of lemongrass
• 1/2 bowl of chili
• 1 bowl of shallots
• Seasonings: seasoning powder, MSG, pepper, salt, fish sauce, five-spice powder, satay, sesame oil
• Bamboo skewers
• Charcoal and wood

Instructions:

• Prepare the ingredients:
  • Leave the crocodile whole and remove the skin. Then, cut open the belly and remove all internal organs, leaving only the flesh, bones, and head.
  • Wash the crocodile thoroughly and set it on the table.
  • Chop the garlic, shallots, lemongrass, and chili finely.
• Marinate the crocodile:
  • Mix the chopped garlic, shallots, lemongrass, and chili in a large bowl.
  • Add seasonings like seasoning powder, MSG, pepper, salt, fish sauce, five-spice powder, satay, and sesame oil to the mix. Adjust the amounts to your taste. It's recommended to marinate the belly of the crocodile first.
  • Put on gloves and evenly rub the seasoning mixture over the entire crocodile, ensuring it’s well-coated.
• Prepare the grilling setup:
  • Find a bamboo stick that is long enough, clean it, and carefully skewer it through the crocodile's mouth, pushing it through the head and down to the tail. Secure the crocodile to the bamboo skewer using wire, ensuring it’s tightly attached.
  • Dig a hole in the ground long enough to fit the crocodile, and insert four bamboo poles at the ends as supports.
  • Add charcoal and wood beneath the dug-out space to create a fire.
• Grill the crocodile:
  • Place the crocodile over the fire, making sure to rotate it to cook evenly and prevent burning.
  • When the crocodile’s skin becomes crispy and it no longer releases much fat, it’s done.
  • Take it to a large table and remove the wire holding it in place.
  • Cut the crocodile into bite-sized pieces.
  • For extra flavor, serve with lime-chili salt.

Ingredients:

• Fish eggs: 300g
• Oyster sauce, olive oil
• Chili sauce
• Garlic, long chili (mild variety)
• Seasoning powder, spices
• Skewers

Instructions:

• Prepare the ingredients:
  • Skewer the fish through its mouth, carefully threading the skewer to the tail without damaging the fish's belly to preserve its appearance and prevent the eggs from bursting while grilling.
  • Peel the garlic, remove seeds from the chili, and finely chop them.
• Prepare the marinade and marinate the fish:
  • Mix the seasoning powder, oyster sauce, olive oil, chili sauce (adjust the spice level to taste), and chopped garlic and chili in a bowl.
  • Pour the marinade over the fish, ensuring it is evenly coated, and let it marinate for about 10 minutes.
• Grill the fish:
  • Grill the fish on charcoal or bake it in a 200°C oven until the fish releases all its juices and turns golden.
  • Since fish eggs cook quickly, grilling should take about 5-10 minutes. Drizzle a bit more olive oil to keep the fish from drying out.
    

Ingredients:

• 600g Salmon fillet
• 85g Unsalted butter
• 5 Garlic cloves
• 1 tablespoon Soy sauce
• 3 tablespoons Honey
• A bit of Lemon juice
• 1 sprig Parsley (chopped)
• A pinch of Salt/Pepper

Instructions:

• Prepare the ingredients:
  • To eliminate the fishy smell from the salmon fillet, wash the fish in a bowl of water mixed with salt and lemon juice. Alternatively, you can rub salt and lemon directly on the fish's surface and inside before rinsing it with clean water.
  • Peel the garlic, rinse it with water, crush and finely chop. Also, wash and finely chop the parsley.
• Season the salmon:
  • Place the 600g salmon fillet on a plate and season with 2 teaspoons of ground pepper and 2 teaspoons of salt. Let the salmon sit for about 10 minutes to absorb the flavors.
• Pan-sear the salmon:
  • Heat a pan over medium heat. Once the pan is hot, add 85g unsalted butter and stir until it melts.
  • Once the butter has melted, add the chopped garlic and sauté until golden. Then, add 3 tablespoons of honey and stir well.
  • Tip: Since honey burns easily, reduce the heat when adding it and stir constantly to avoid burning the honey.
  • When the mixture turns a light brown color, add 1 tablespoon of soy sauce and stir gently, then add 2 tablespoons of lemon juice. Keep stirring to avoid burning the mixture.
  • Stir until the mixture thickens slightly, then stop stirring and cook the sauce for about 1.5 minutes.
  • Next, place the salmon into the pan and sear for about 5 minutes. For extra flavor, you can spoon some of the sauce over the salmon fillet.
• Grill the salmon:
  • Preheat the oven to 200°C for 15 minutes before grilling the salmon.
  • Once the oven is preheated to 200°C, place the pan with the salmon into the oven and bake for about 5 minutes. Then, transfer it to a plate, garnish with some parsley and a few slices of lemon to finish.

Nguyên liệu:

• Cá mè
• Rau thì là
• Sả
• Gừng
• Tiêu
• Tỏi
• Hành
• Nghệ
• Các gia vị

Cách làm:

• Sơ chế nguyên liệu:
  • Cá rửa sạch, cạo vảy, cắt bỏ vi, ruột, phi lê thịt, cắt miếng vừa ăn.
  • Phần xương và đầu bạn có thể dùng để nấu canh chua hoặc một món nào đó tùy thích.
  • Dùng dao khứa nhẹ trên miếng cá để cá nhanh chín bạn nhé.
  • Sả, gừng, tỏi, hành, nghệ... băm nhỏ.
• Ướp cá:
  • Uớp cá với gia vị, để khoảng 30 phút cho ngấm. Nếu không có thời gian, bạn có thể mua một gói sốt thịt nướng có sẵn nhé.
• Nướng cá:
  • Cá bạn có thể nướng ở lò than, lò vi sóng hoặc lò nướng, nồi chiên không dầu. Quá trình nướng nên lật qua lật lại cho cá chín đều, không bị cháy.
  • Cá chín, thái rau thì là rắc lên trên để trang trí và có mùi đặc trưng. Ăn cá nướng khi còn nóng với bún, rau sống, hoặc có thể ăn với cơm bạn nhé.

Nguyên liệu:

• Cá trê: 4 con
• Mẻ: 3 thìa
• Rượu trắng: 1 thìa
• Riềng: 1 lạng
• Sả: 10 nhánh
• Bột nghệ: 30 gram
• Hạt tiêu xay : 5g
• Hành, thì là, ớt để trang trí
• Gia vị: Đường, mắm, muối, bột ngọt, rượu trắng, bột nghệ, hạt tiêu xay và dầu ăn.

Cách làm:

• Sơ chế nguyên liệu:
  • Cá trê khi mua về bạn rửa sạch, đeo găng tay nilon vào rồi cho muối trắng xát đều lên mình cá. Khi đó cá sẽ tiết ra các chất nhớt, bạn rửa sạch đi rồi dùng dao sắc mổ bụng cá ra theo chiều dọc, lấy hết nội tạng và đặc biệt là mật cá.
  • Rửa lại bằng nước sạch một vài lần nữa rồi khứa trên mình cá vài đường chéo để khi ướp cá sẽ ngấm gia vị hơn.
  • Riềng, nghệ cạo sạch vỏ, rửa sạch và giã nát.
  • Sả: bóc vỏ già bên ngoài và rửa sạch, đập dập rồi băm nhỏ.
  • Ớt: rửa sạch, bỏ hạt, bỏ cuống, thái lát
  • Hành, thì là: nhặt sạch, rửa rồi thái khúc.
  • Bước 3. Chế biến cá trê nướng riềng mẻ
• Làm hỗn hợp ướp và ướp cá:
  • Hỗn hợp ướp cá bao gồm: 2 thìa mẻ + 3 thìa rượu trắng + 1 thìa hạt tiêu xay + 3 thìa dầu ăn + 2 thìa đường + 1 muôi mắm + riềng, nghệ nát + sả băm + nửa thìa muối + 1 thìa bột ngọt. Tất cả cho vào một bát, trộn đều lên.
  • Sau đó, bạn đeo găng tay nilon vào và cho phần hỗn hợp ướp xoa lên mình cá nhất là phần khứa và cho vào bụng cá.
  • Để ướp khoảng 2 tiếng là được.
• Nướng cá:
  • Sau khi đã ướp cá đủ thời gian, bạn cho cá vào khay nướng và chỉnh nhiệt độ lò nướng ở 200 độ C, nướng trong 25 phút. (Để lại phần nước dư khi ướp cá)
  • Sau 25 phút, mở nắp lò nướng ra rồi lật mặt cá lại. Tiếp tục nướng thêm khoảng 10 phút nữa hoặc đến khi cá chín vàng đều.

Ingredients:

• 1 Snakehead fish (400g)
• 1 tablespoon chopped chili
• 1 tablespoon chili powder
• 4 tablespoons chopped spring onions
• 4 tablespoons chopped dill
• 4 tablespoons chopped cilantro
• 4 tablespoons chopped lemongrass
• 4 tablespoons chopped shallots
• 4 tablespoons minced garlic
• 1/2 lemon
• 1 tablespoon vegetable oil
• 1/2 teaspoon black pepper
• Common seasonings to taste (salt/msg)

Directions:

• Prepare the fish:
  • Clean the fish by scraping off scales, removing internal organs, tail, gills, and trimming the head.
  • Rinse the fish with warm water and rub with lemon to remove any fishy smell.
  • Make a cross-cut on the fish's back and body to help the seasoning penetrate better.
• Prepare the marinade:
  • In a bowl, combine 1 tablespoon chopped chili, 1 tablespoon chili powder, 1/2 teaspoon salt, 1 teaspoon monosodium glutamate, 1 tablespoon vegetable oil, and 1/2 teaspoon black pepper.
  • Add chopped spring onions, dill, cilantro, lemongrass, shallots, and minced garlic, then mix everything together to form the marinade.
• Marinate and grill the fish:
  • Place the fish on a tray or plate and rub the prepared marinade on both sides of the fish.
  • Gently massage the marinade into the fish, and then stuff any leftover marinade inside the fish.
  • Let the fish marinate for 1 to 1.2 hours to absorb the flavors.
  • Preheat the oven to 200°C for 15 minutes, then bake the fish for about 30 minutes at the same temperature to finish cooking.
    

Ingredients:

• 1 Grouper (about 2kg)
• 5 tablespoons chopped lemongrass
• 5 tablespoons minced garlic
• 1 tablespoon chili powder
• 1/2 tablespoon salt
• 1/2 teaspoon monosodium glutamate

Directions:

• Prepare the grouper:
  • Rinse the fish under cold running water, then make an incision along its belly to remove the internal organs.
  • Next, wash the fish thoroughly in a basin of water to remove any blood or impurities, then let it dry completely. To ensure the marinade absorbs better, make diagonal cuts along both sides of the fish.
• Marinate the fish:
  • Season the fish with 5 tablespoons chopped lemongrass, 5 tablespoons minced garlic, 1 tablespoon chili powder, 1/2 tablespoon salt, and 1/2 teaspoon monosodium glutamate.
  • Rub the seasoning mixture evenly over the fish, stuff any remaining seasoning inside the fish, and let it marinate for 15 minutes.
• Grill the fish:
  • Prepare a charcoal grill, placing the fish on a rack or threading it onto skewers for grilling.
  • Grill for about 30 minutes, or until the fish turns golden brown and emits a delicious aroma.

Nguyên liệu:

• Cá lau kiếng 4 con (dùng cá lớn khoảng 500gr/con)
• Ớt sa tế 100 gr
• Sả 200 gr (băm nhuyễn)
• Ớt hiểm 5 trái (băm nhuyễn)
• Nước tương 1 muỗng canh
• Bột ngọt 1 muỗng cà phê

Cách làm:

• Sơ chế cá:
  • Cá lau kiếng rửa sạch, cắt bỏ mang, vây cá, bỏ ruột cá, lột bỏ da. Sau đó, rửa lại lần nữa cho thật sạch.
    
• Ướp cá:
  • Trộn đều gia vị ướp bao gồm: sả ớt băm nhuyễn, ớt sa tế, 1 muỗng canh nước tương, 1 muỗng cà phê bột ngọt.
  • Tiếp đến, xoa hỗn hợp gia vị ướp đều lên mình cá, ướp khoảng 30 phút để cá thấm gia vị.
• Nướng cá:
  • Chuẩn bị bếp than hoa hoặc bếp nướng điện, đặt cá đã ướp đủ thời gian lên vỉ nướng. Trong thời gian nướng bạn lật trở thường xuyên để cá không bị cháy khét.
  • Nướng khoảng 20 phút thấy cá chuyển màu vàng ruộm là được.