Top 10 Ways to Make Flavorful, Spicy Grilled Fish with Satay

Ingredients:

• 300g goby fish
• Shallots, garlic, ground chili, lemongrass
• Sugar, seasoning powder, ground pepper, chili powder
• Grilling marinade, chili sauce, sugar, peanut oil, cooking oil

How to make grilled goby fish with satay:

Preparing the ingredients:

• First, clean the goby fish by removing inedible parts like the head, tail, and intestines. Then, thread the fish onto skewers lengthwise, either from head to tail or vice versa.
• For the shallots, garlic, and lemongrass, cut off the roots, peel off the skin, and chop them finely.

Prepare the satay sauce:

• In a bowl, combine 45g shallots, 25g minced garlic, 25g ground chili, 33g minced lemongrass, and 1g chili powder. Mix them well and set aside.
• In a small bowl, measure and add 6g sugar, 4g seasoning powder, 2g ground pepper, 15g grilling marinade, 15g chili sauce, 3g sugar, 60g cooking oil, and 40g peanut oil. Mix the ingredients thoroughly and pour this mixture into the chopped shallot and garlic mixture. Stir until all ingredients are well combined to create the satay sauce.

Marinate the fish:

• With the fish threaded on skewers, take a brush and dip it into the prepared satay sauce. Gently coat the entire fish, including the head and belly. Save some sauce for grilling. Let the fish marinate for 15 to 20 minutes for the flavors to infuse.

Grilling the fish:

• While marinating the fish, light a charcoal grill so that it’s ready when the fish is done marinating. Don’t grill until the charcoal is fully red to avoid a smoky flavor. Place the fish on the grill and cook for about 7 to 10 minutes, turning occasionally.

Ingredients:

• 1 snapper fish
• Satay sauce
• Dry chili
• Seasoning: Oyster sauce, chili sauce, fish sauce, salt, sugar
• Tools: Grilling rack, steamer, knife, chopping board, bowl, spoon, etc.

How to make grilled snapper with satay:

Preparing the snapper:

• Once you buy the snapper, start by scaling the fish and removing the internal organs. Be careful while removing the innards to avoid bursting the bile sac, which could make the fish taste bitter.
• Next, rub salt over the fish and rinse it thoroughly with clean water to remove the fishy smell. Place the fish on a chopping board and make evenly spaced diagonal cuts about half a finger width apart.

Prepare the marinade and marinate the fish:

• In a bowl, mix 4 tablespoons of satay sauce, 1 tablespoon of oyster sauce, 1 tablespoon of chili sauce, ½ tablespoon of dry chili, ⅓ tablespoon of sugar, and 1 tablespoon of fish sauce. Stir well.
• Pour the marinade over the fish, both on the skin and inside the belly. Gently massage the fish to ensure the marinade soaks into the flesh. Let the fish marinate for 15 minutes before grilling.

Grilling the fish:

• First, steam the fish for about 1 hour. Then, place the fish on the grilling rack and cook over medium heat for 30 minutes. While grilling, be sure to brush the fish with the marinade every so often to keep it moist and enhance the flavor.

Ingredients:

• 2 tablespoons Teriyaki sauce
• 750g pomfret fish
• 2 tablespoons minced garlic
• 1 teaspoon satay chili sauce
• ½ teaspoon MSG
• 1 teaspoon salt
• ⅓ teaspoon black pepper
• ½ teaspoon peanut oil

How to make grilled pomfret with satay:

Prepare the fish:

• Clean the fish with salt and rinse well, then drain. Make a few diagonal cuts on the body of the fish.

Marinate the fish:

• Mix all the seasonings thoroughly and rub them onto the fish. Place the marinated fish in the refrigerator, allowing it to soak in the flavors for as long as possible (ideally, marinate in the morning and grill in the evening).

Grill the fish:

• Remove the garlic and herbs from the fish and grill it until golden brown (you can adjust the temperature and time based on your grill or oven, but be sure to monitor it to avoid burning).

Serving:

• Place the grilled pomfret on a plate and enjoy. On a windy, rainy afternoon, take a bite of the golden fish, dip it in spicy salt, and feel an unexpected warmth spread through you.

Ingredients:

• 3 tuna fish
• 1 lemon
• Minced garlic
• Minced chili
• Satay sauce
• Seasonings: fish sauce, sugar, pepper, MSG, etc.
• Accompaniments: vegetables, rice paper, noodles, rice

How to make grilled tuna with satay:

Prepare the ingredients:

• For the best grilled tuna, choose fresh tuna with firm flesh and no unpleasant smell. Rinse the fish in saltwater and drain it well.

Marinate the tuna:

• After cleaning and draining the tuna, place it in a bowl and marinate it with minced garlic, chili, fish sauce, satay sauce, pepper, MSG, and sugar to suit your taste. Mix well, ensuring the seasoning covers the fish evenly, and let it marinate for about 30 minutes.

Grill the tuna:

• Place the marinated tuna on the grill, preferably over charcoal for the best flavor. While grilling, use a brush to apply the marinade onto the fish to enhance the taste. Be sure to turn the fish regularly to prevent burning.

Serve and enjoy:

• Place the grilled tuna on a plate, garnish with carved vegetables or fresh herbs, and serve. Grilled tuna with satay is delicious with rice or wrapped in rice paper.

Ingredients: Serves 3

• 1 kg of ninja fish (icefish)
• 1 tablespoon chili
• 20g kaffir lime leaves
• 2 teaspoons minced shallots
• 2 tablespoons satay sauce
• Tools: Electric grill, bowl, spoon, knife, etc.

How to prepare grilled ninja fish with satay:

Prepare the fish:

• Start by securing the head of the fish with a sharp object, then make an incision along the belly and remove all the internal organs.
• Next, use a knife to fillet the fish and remove any slimy skin. Depending on the dish and the size of the fish, cut it into bite-sized pieces. Alternatively, you can purchase pre-prepared frozen ninja fish, which retains its freshness and flavor. This is an easier option if you want to save time—just cut, season, and cook.

How to clean the fish and remove the slime:

• Method 1: Pour vinegar over the fish, wait for a few minutes for the slime to set, and then scrape it off with a knife.
• Method 2: Pour hot (not boiling) water over the fish and wait for the slime to harden. Once set, scrape off the slime and rinse the fish. You can also clean it further with vinegar or lemon to ensure it's completely free of slime.
• Tip: To eliminate any lingering fishy smell, be sure to wash thoroughly, especially the belly and backbone of the fish. This will significantly reduce the unpleasant odor.

Marinate the fish:

• Place the fish in a bowl and add 1 tablespoon of chili, 20g of kaffir lime leaves, 2 teaspoons of minced shallots, and 2 tablespoons of satay sauce. Mix well and let it marinate for 15 minutes.

Grill the fish:

• Place the fish on an electric grill or a charcoal grill. Grill until the fish is just cooked through—avoid overcooking to prevent it from becoming dry and losing its flavor.

Final result: The fish will have a chewy texture with the rich, spicy flavor of the satay sauce. It’s sure to impress your family!

Ingredients: Serves 4

• 1 Armor Fish (approximately 2kg)
• 1 bulb garlic
• 2 tablespoons chili powder
• 1 tablespoon satay sauce
• Small amount of cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• Small amount of sugar/MSG

Tools required: Grill, grilling rack, cutting board, bowl, knife, etc.

How to make Grilled Armor Fish with Satay:

Prepare the fish:

• Clean the armor fish and peel off the tough skin, leaving a small portion to wrap the fish during grilling. The skin is very tough and inedible. Make slits in the fish flesh to allow the seasoning to infuse better.
• Prepare the marinade: Crush 1 bulb of garlic, add 2 tablespoons of chili powder, 1 tablespoon of satay sauce, 1 teaspoon of MSG, 3 tablespoons of sugar, 1 tablespoon each of soy sauce and fish sauce, and 1 tablespoon of oil. Mix all the ingredients together until well-combined.
• Tip: Feel free to adjust the seasonings according to your family's taste preferences. Marinate the fish.
• Coat both sides of the fish with the marinade to ensure the seasoning evenly covers the fish. Let the fish marinate for 20 minutes.

Grill the fish:

• Grill the fish on a barbecue or electric grill for 35–40 minutes, or until it emits a fragrant aroma, the meat tightens, and the skin starts to peel away.
• At this point, brush a layer of oil over the fish to keep it moist and tender.
• Tip: If the skin of the fish begins to peel off during grilling, the fish is almost done. If you don’t have a charcoal grill, you can also use an air fryer or electric grill. For electric grilling, grill the fish for about 35 minutes until it emits a fragrant smell, indicating it’s cooked. For an air fryer, preheat it to 200°C for 5 minutes, then cook the fish for 35 minutes at 200°C. Flip the fish and cook for another 10 minutes at 180°C for a perfectly grilled fish. If the fish is too large, you can cut it in half before grilling.

Final result:

• The grilled armor fish retains the characteristic sweet and savory flavor of the sea, with a slightly chewy texture that is unique and delightful. When serving, remove the skin and enjoy just the tender meat.
• Pair this dish with fresh vegetables, rice paper, and noodles, and dip it in tamarind fish sauce for a perfect weekend gathering meal!

Ingredients:

• 1 kg mudfish
• 180g satay sauce
• 2 cucumbers
• 1 tablespoon black pepper
• 1 tablespoon chili powder
• 2 fresh chilies
• 3 tablespoons chili salt
• 1 lime
• 20g coarse sea salt
• 100g fresh herbs (lettuce, basil, etc.)

How to make Grilled Mudfish with Satay:

Prepare the fish:

• Rub the mudfish with 20g coarse sea salt to remove the slime, then rinse it with clean water.
• Use a knife to make a few slits on the fish’s body to allow the seasoning to penetrate more effectively.

Marinate the fish:

• Mix the mudfish with 180g of satay sauce, 1 tablespoon of chili powder, and 1 tablespoon of ground black pepper. Stir everything together so the fish absorbs the flavor.
• Thread the fish onto a bamboo skewer to prepare it for grilling.

Grill the fish:

• Place the fish on the charcoal grill and cook until it turns golden brown on both sides. Make sure to flip the fish regularly to avoid burning.

Prepare the dipping sauce:

• Mix an appropriate amount of chili salt, squeeze some lime juice, and add a few slices of fresh chili. Stir well to create a tangy, spicy dipping sauce for the grilled fish.

Final result:

• The grilled mudfish, coated with a fiery and flavorful satay sauce, takes on an eye-catching golden orange color with a crispy skin. The tender flesh complements the refreshing cucumber, herbs, and the sour-spicy dipping sauce. It’s the perfect combination for a savory and exciting meal!

Ingredients: Serves 2 people

• 1 kg Indian mackerel
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon chili powder
• 1 tablespoon satay sauce
• 1 tablespoon sesame oil
• Cooking tools: Oven or charcoal grill, aluminum foil, knife, bowl, etc.

How to make Grilled Indian Mackerel with Satay:

Prepare the fish:

• Rinse the mackerel thoroughly, remove the guts, and cut off the head. Rub the fish with salt inside and out to eliminate any fishy odor, then rinse again with clean water.
• Use a knife to scrape off the scales from the tail and the back, then make slits on both sides of the fish so the seasoning can soak in better.

Marinate the fish:

• In a bowl, combine 2 tablespoons of sugar, 1 teaspoon of salt, 1 tablespoon of chili powder, 1 tablespoon of satay sauce, and 1 tablespoon of sesame oil. Mix everything together.
• Brush the marinade evenly on both sides of the fish, ensuring the seasoning goes into the slits. Wrap the fish in aluminum foil and marinate for about 30 minutes for the flavors to infuse.

Grill the fish:

• Preheat the oven to 160°C for 10 minutes to stabilize the temperature.
• Place the fish on a grill rack and put it in the oven. Set the temperature to 230°C and bake for 25-30 minutes until the fish is fully cooked.

Final result:

• Once unwrapped, the mackerel is hot and the aroma of chili enhances the appeal of this dish. The fish is tender, juicy, and perfectly seasoned. Enjoy it with rice paper, fresh herbs, and a tangy, spicy dipping sauce for a complete meal experience.

Ingredients:

• 1 snakehead fish (approximately 1kg)
• 3 tablespoons of satay sauce
• 3 stalks of lemongrass
• 1 piece of ginger
• 1-2 chili peppers (adjust to your spice preference)
• Additional seasonings: salt, pepper, monosodium glutamate, cooking oil, etc.

How to prepare Grilled Snakehead Fish with Satay:

Prepare the ingredients:

• Gut the fish, remove the gills, and clean thoroughly. Be careful when removing the bile to avoid bitterness in the flesh. For slippery fish like snakehead, rub the body with lemongrass leaves to remove the slimy layer, then rinse thoroughly.
• Make diagonal cuts across both sides of the fish so the seasoning can soak in deeply.
• Peel the ginger, wash it, and chop finely. Clean the lemongrass, crush and chop the white part. Clean and chop the chili peppers as well, depending on your desired spice level.

Marinate the fish:

• Apply the seasoning mixture to the fish, ensuring it gets into the cuts made on both sides.
• In a bowl, combine the satay sauce, ginger, lemongrass, and chili, and add salt, monosodium glutamate, and pepper. Mix everything well and coat the fish with the marinade.
• Let the fish marinate for 10-15 minutes to absorb the flavors.

Grill the fish:

• If using an oven, place a grill stone (available in supermarkets) at the bottom of the oven. Preheat the oven to 250°C for about 10 minutes to heat the stone before placing the fish inside.
• Alternatively, wrap the fish in aluminum foil and place it in the oven to preserve moisture and flavor while preventing it from burning. Bake according to your oven's settings.
• If grilling over charcoal, ensure the grill is at the right temperature—not too high or low—to avoid burning or undercooking the fish. Grill the fish while turning it frequently to ensure even cooking.

Serving the dish:

• Once grilled, serve the fish on a plate and garnish as desired. This dish pairs wonderfully with fresh herbs like basil, mint, lettuce, and cucumber. Serve with noodles and a dipping sauce for a delightful meal.
• The perfect grilled satay fish should have a delightful aroma with the signature scent of grilled fish and lemongrass, with juicy and tender flesh that retains moisture. The spice from the chilies should provide a subtle heat, making each bite flavorful.

With these simple steps, you'll know exactly how to create an authentic and tasty grilled satay fish. What are you waiting for? Show off your culinary skills and prepare this delightful dish to spice up your family's meals. Good luck!

Ingredients:

• 2 catfish
• 3 stalks of lemongrass
• 2 teaspoons of satay sauce
• 2 teaspoons of cooking oil
• 1 teaspoon of seasoning powder

How to prepare Grilled Catfish with Satay:

Prepare the ingredients:

• Peel the outer layer of the lemongrass and chop it finely. Peel and wash the ginger, then cut it into thin strips. Remove the seeds from the chili peppers and slice them into long pieces.
• In a small bowl, combine the chopped chili, lemongrass, ginger, 2 teaspoons of satay sauce, 2 teaspoons of cooking oil, and 1 teaspoon of seasoning powder. Mix well.

Marinate the catfish:

• Clean the catfish and make several diagonal cuts on both sides of the fish to help the seasoning penetrate. Place the fish in a bowl and mix it with the prepared marinade. Let it marinate for about 30 minutes for the flavors to infuse.

Grill the fish:

• Skewer the fish with bamboo sticks and place them on a grill or in an oven until cooked through.
• Brush some oil on the fish occasionally to keep it from drying out.
• Once the fish is cooked, serve it hot on a plate. Pair the grilled catfish with fresh cucumber and carrot slices to balance the spiciness of the satay.