Despite having many bones and little meat, the glass catfish has an incredibly delicious and appealing flavor. Let’s join the kitchen with Tastetutorial.com to make grilled dishes from glass catfish in three ways: grilled with satay, grilled with chili salt, and grilled with lemongrass to treat and switch things up for the family!
1. Grilled Glass Catfish with Satay
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Grilled Glass Catfish with Satay Serves 4 people
Glass catfish 4 fish (use large fish about 500g each) Satay sauce 100 g Lemongrass 200 g (finely chopped) Bird’s eye chili 5 pieces (finely chopped) Soy sauce 1 tablespoon MSG 1 teaspoon
How to Prepare Grilled Catfish with Satay
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Prepare the fish
Clean the catfish, remove the gills, fins, and intestines, and peel off the skin. Then, rinse it again to ensure it’s completely clean.
How to easily and quickly remove the skin of catfish:
- After removing the gills, fins, and intestines, use pointed scissors to cut two vertical lines along the body of the fish starting from the head, and similarly cut two parallel lines along the belly.
- Next, use a sharp knife to slide between the skin and the flesh of the fish at the head, making a small cut, then hold the head of the fish with one hand and the piece of skin with the other hand to peel it off easily.
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Marinate the fish
Mix the marinade ingredients including: minced lemongrass and chili, satay chili, 1 tablespoon of soy sauce, and 1 teaspoon of monosodium glutamate.
Then, rub the marinade mixture evenly over the fish, marinate for about 30 minutes to let the fish absorb the flavor.
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Grill the fish
Prepare a charcoal grill or an electric grill, place the marinated fish on the grill. During the grilling process, turn the fish frequently to prevent it from burning.
Grill for about 20 minutes until the fish turns golden brown.
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Final product
The grilled catfish is fragrant, spicy with chili satay, and the fish meat is chewy and sweet. When eating, you can dip the fish in green chili salt, and serve it with cucumber, lettuce, and various herbs like fish mint, basil, perilla,… to enhance the flavor.
2. Grilled catfish with chili salt
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Catfish with Salt and Chili Serves 4
Catfish 4 fish (about 500gr each) Lemongrass 4 stalks Ginger 1 piece Chili 1 fruit Lemon juice 2 tablespoons Salt/ sugar a little
How to Prepare Grilled Catfish with Salt and Chili
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Prepare the Fish
Remove the fins, gills, and gut the catfish, then use a brush to clean the fish thoroughly and let it drain.
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Make chili salt and marinate the fish
Add chili to a mortar and pound it together with 1 teaspoon of sugar and 3 tablespoons of salt. Next, mix the chili salt with 2 tablespoons of lemon juice.
Cut lemongrass into long pieces, smash it. Slice ginger.
For each fish, rub a thin layer of chili salt into the belly, then stuff it with a piece of lemongrass and a few slices of ginger. Marinate the fish for about 15 minutes to let it absorb the seasoning.
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Grill the fish
Prepare a charcoal grill or electric grill, place the fish on the grill, when you see the fish skin turning brown, brush a thin layer of chili salt and lemon on the fish. Grill for another 10 – 15 minutes until the fish is cooked.
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Final product
Grilled glass fish with chili salt is salty, spicy, fragrant with ginger and lemongrass, and the fish meat is chewy and sweet, extremely appealing. When eating, you can dip it in green chili salt or red chili salt if you find it bland.
3. Grilled fish with lemongrass
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled fish with lemongrass Serves 5
Fish 10 pieces Lemongrass 20 stalks (whole lemongrass with leaves)
How to make Grilled fish with lemongrass
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Prepare the fish
Cut the fins of the fish, clean the gills and intestines, rinse the fish again thoroughly.
Wash the whole lemongrass stalks, crush the root part and stuff it into the fish’s belly, then wrap the leaves tightly around the fish body.
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Grilling the fish
Prepare a charcoal grill or an electric grill, place the fish on to grill for about 30 minutes until the fish skin turns brown.
During grilling, occasionally turn the fish to ensure it cooks evenly and does not burn.
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Final product
Grilled glass catfish with lemongrass has a fragrant smell of lemongrass combined with the chewy and delicious fish meat.
Enjoy it right when the fish is still hot, dipping it in a little chili salt or spicy fish sauce to enhance the flavor.
What kind of fish is the plecostomus?
- The plecostomus is a species of smooth-skinned tropical fish belonging to the family Loricariidae, scientifically named Hypostomus plecostomus. The plecostomus is often kept to clean fish tanks because it eats excess food, algae, waste,…
- The plecostomus is an exotic fish, initially only raised in ornamental fish tanks, but after some time, they were released into rivers, streams, ponds,… and proliferated rapidly, invading and harming native fish species.
Where to buy plecostomus?
- Although the plecostomus is an invasive species causing harm, its delicious flavor has gradually made it a specialty, especially in the southwestern provinces.
- You can buy plecostomus as food at markets in the southwestern provinces, or buy large plecostomus at ornamental fish shops.
Hope that with 3 ways to grill glass fish that Tastetutorial.com introduced above, you will have a delicious meal for everyone to enjoy. Wish you success!
*Refer to images and recipes from the YouTube channel: The Guy from the Southwest Vlogs, Southwest Corner and SGChill
