Grilled Fish Recipes ~ MacGyver StyleHi- here are 2 simple grilled fish recipes which I had learn from a Malaysian’s aborigine fishing guide when we were jungle fishing together at one of the country man-made lake.
It turns out that he does not only know how to fish but he is also good on grilling fish -- MacGyver-style over an open flame and with little ingredients. The most interesting part of these 2 wonderful grilled fish recipes was the way he prepared the fish to be grilled over the campfire which we had already started. And here are they. Grilled Snakehead Fish (Whole) Ingredients: Salt and pepper, to rub on fish Lemon wedges, for garnish Preparation: For this grilled fish recipe he gathers some bamboo stems from the jungle where we set our camp for the night. They were nicely cut to about 11/2- 2 feet long, half an inch wide and sharpen spike-like at one end. The fish chosen for this method were 2 snakehead fish of about a kg weight we had caught earlier on. They were cleaned and gutted but not scaled, fins trimmed. Salt and pepper were generously rubbed over the fish and the cavity of the fish stomach. The spike-like bamboo was inserted starting from the mouth right through the tail. And that is it -- time to grill! We grill the fish by holding onto the other end of the bamboo spike slightly away from the fire. As fish cook quickly it took us a few minutes to cook the fish this way. Fish is cook when the flesh flakes easily tested with a fork. Cook time vary depending on the thickness of fish flesh and how close the fish is to the heat. Check often, don’t overcook fish, overcook fish taste dry and horrible! Next, place the grilled fish on a plate. Gently clear the scales and skin on top of the fish by inserting a fork or sharp point of a knife starting from the tail. Serve and garnished with lemon wedges. You may also dip with mayonnaise or any convenient ready-sauce that you have. For us on that day we didn’t had any other sauce with us except soya sauce. Surprisingly, the fish taste real good and juicy, imagine with only salt and pepper for ingredients -- not even a drip of oil needed to grill the fish! ________________________________________________________________________ Grilled Whole Tilapia with Salt Crust Ingredients: 2 kg coarse sea salt Lemon wedges, for garnish 2 tilapia, about 600g each >Preparation: For this recipe 2 Y-shaped solid tree branches of about 5 feet long were chosen, cut and drove into the ground firmly, few feet apart. Another piece of straight solid branch is placed horizontally over the other 2 branches supported by the 2 Y angles. An open fire was built directly below them. The 2 tilapia were clean and gutted, but not scaled, fins trimmed. Tie a short length of fishing wire (that was all we had at that moment) on the tail-end. Pat salt thickly all over the fish and the cavity of the cleaned stomach -- don’t worry the salt stick neatly as the scales are still on. They are then tied to the horizontal branch hanging head down about a foot away from the fire. Let the fish grill over the fire for about 30 minutes. When ready to serve, carefully crack opens the salt crust, remove the scales together with the skin on top of the fish. Serve and garnish with lemon wedges. The ways these 2 grilled fish recipes were prepared and cook with minimum ingredients are really healthy and fun. On top of that they don’t taste really salty but simply delicious! If you are grilling at home or somewhere convenient you can always add some herbs or spices to enhance the taste. Try them!  Custom Search Back to Top:
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