1. Ingredients:
– Beloniformes: 2
– Lemongrass: 5 branches
– Ginger: 1 big bulb
– White wine: 1 spoon
– Seasoning powder, spices, pepper
– Shrimp salt (if any)
– Foil
2. Instructions:
– After the cleaning process fish, you grind some ginger, mix them with white wine and squeeze to get juice, mix fish with that juice to remove fishy smell. Using soft paper to dry absorb water on fish body, do not wash them by water.
– To grind ginger, lemongrass and mixed with seasoning powder, spices, pepper, shrimp salt (this is a little secret to increase taste for fish), using this mixture to marinate fish.
– To spread foil, place a layer of spice that is used marinate fish on the foil, put fish and keep covered with a layer of spice on the surface.
– To wrap foil, put them in the cool compartment of refrigerator for about 3 hours to fish absorb spices.
– To arrange fish in the oven, grilled at 2000C for 30-40 minutes (until dry water).
If you do not have oven, you coul grill fish by gas stove. The grilled fish in foil backet is fragrant, do not have fishy smell because of spices such as ginger, lemongrass, pepper. Meat of fish is moderate dry, inside the fish still remain soft, good flavor. It’s so approciate to eat with hot rice.
Enjoy!
