The skin should cleanly lift off the fish revealing moist and beautiful meat. To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin.Take the fish off the grill, and set it on a platter.It should take about 45 minutes to 1 hour. Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden.If you flip it too early, when the salt hasn’t dried out completely yet, the fish skin might get stuck onto the griddle. Try to wait for about 15 minutes before you flip the fish.Put in as much as you like and as much as you can fit. The inside was filled with lemons, parsley and sliced raw onions. Then I covered it with salt, pepper, and garlic powder. Once your fish is on the grill, it’s time to get started on the seafood sauce (below). Step 2: Dress and Stuff Your Fish First I rubbed the entire fish, outside and inside, with olive oil.You want to slow cook the fish without them burning on the outside. You can also add more coals as you keep on cooking. Make sure you have a bed of coals, and if they are too hot you can either tone them down with a scoop of ashes, or push the really hot coals to one side of the grill and put the fish on the other side (using a little indirect heat). For grilling the fish, you want to have a steady, yet quite low heat.Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Add the fish to the pan and start plastering it with the salt mixture.You want the salt to be a little moist so it sticks to the fish easily. Mix it up thoroughly, massaging the mixture with your hand, until it’s fully mixed. In a large mixing bowl or pan add ½ kilo bag of salt, sprinkle in 2 tablespoons of all purpose flour, and add about 1 tablespoon of water.Make sure it’s tight, but also make sure not to push so hard that you break the flesh of the fish. I put 2 - 3 lemongrass stalks in each fish in the video. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Also prepare a small handful of kaffir lime leaves. This is going to bring out the lovely flavor of the lemongrass.
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