Best 8 Grilled Fish With Asian Style Marinade Recipes

GRILLED ASIAN COD

Steps:

• Place cod in a gallon-sized freezer bag. Add orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic; mix to combine. Squeeze excess air out of the bag and seal. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket and cook on the preheated grill until internal temperature of fish reaches 135 degrees F (57 degrees C), 7 to 9 minutes.

THAI GRILLED FISH RECIPE (PLA PAO ปลาเผา)

Steps:

• When you buy your whole fish, ask the vendor (or yourself) to do two things: One, try to remove the guts from the gills of the fish, without slicing the fish open on the belly, and two, leave the scales on the fish (if you have the choice).
• Probably the first thing you want to do (if you're using charcoal, which I would recommend), is to get the charcoal going first, so it's ready when the fish is prepared.
• Make sure you rinse your fish with water and then pat them dry with a paper towel.
• Take your lemongrass stalks and beat and bruise them with something hard, like a mortar, or a rolling pin or something like that. This is going to bring out the lovely flavor of the lemongrass. Also prepare a small handful of kaffir lime leaves.
• Fold the lemongrass in half and begin to stuff the fish with a stalk of lemongrass and about 10 kaffir lime leaves. Depending on how big your fish is will determine how many stalks of lemongrass you can fit. I put 2 - 3 lemongrass stalks in each fish in the video. Make sure it's tight, but also make sure not to push so hard that you break the flesh of the fish.
• 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. Mix it up thoroughly, massaging the mixture with your hand, until it's fully mixed. You want the salt to be a little moist so it sticks to the fish easily.
• Add the fish to the pan and start plastering it with the salt mixture. Pat and rub the fish with the salt, making sure to cover the entire fish, and all over the head and tail. Do the same to both fish.
• For grilling the fish, you want to have a steady, yet quite low heat. 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). You can also add more coals as you keep on cooking. You want to slow cook the fish without them burning on the outside. My fish took almost 1 hour to grill. So aim for low heat for slow cooking.
• Once your fish is on the grill, it's time to get started on the seafood sauce (below).
• Try to wait for about 15 minutes before you flip the fish. If you flip it too early, when the salt hasn't dried out completely yet, the fish skin might get stuck onto the griddle. Flip the fish as little as possible.
• Keep roasting until the fish feels firm and the white salted skin has turned crusty and golden. It should take about 45 minutes to 1 hour.
• Take the fish off the grill, and set it on a platter.
• To eat the fish, you can either use a knife or scissors, and from the top of the fish, cut through the skin. The skin should cleanly lift off the fish revealing moist and beautiful meat.
• Thai grille fish (pla pao) is delicious with both sticky rice and white rice, and lots of seafood sauce!
• Peel about 15 cloves of garlic and grab about 20 Thai bird chilies (prik kee noo suan พริกขี้หนูสวน). Normal Thai chilies will work too. Pound ½ teaspoon of salt, the garlic, and chilies using a mortar and pestle. Doesn't need to be super fine, but make sure there are no big chunks.
• In a bowl, add the pounded garlic and chilies, 6 tablespoons of fresh squeezed lime juice, 3 tablespoons of water, 2.5 tablespoons of fish sauce, and 1 tablespoon of sugar. Mix everything together until the sugar is dissolved.
• Taste the seafood sauce. Really, it's up to you how it tastes, but you want it to be slightly salty, sour, and slightly sweet.
• If you need to add a little more of anything, go for it!

GRILLED FISH WITH ASIAN-STYLE MARINADE

Steps:

• Combine marinade ingredients in shallow dish.
• Add fish and marinate 2 to 6 hours in the refrigerator.
• Remove from refrigerator and let sit 20 - 30 minutes while grill preheats.
• Place directly over high heat on oiled rack.
• Tuna only; After 5 minutes, baste with marinade and turn.
• Remove from grill when center-read meat thermometer reads 140°F for tuna or when salmon flakes.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

INDONESIAN GRILLED SWORDFISH

Steps:

• Combine the soy sauce, canola oil, lemon zest, lemon juice, ginger root, garlic, and mustard in a bowl. Pour half the sauce in a low flat dish that's just large enough to hold the swordfish in one layer. Place the swordfish on top of the sauce and spread the remaining sauce on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Thirty minutes before you're ready to serve, build a charcoal fire or preheat a gas grill.
• When the coals are medium-hot, brush the cooking grate with oil to prevent the fish from sticking. Remove the fish from the marinade, allowing some of the ginger to cling to the fish, and discard the marinade. Sprinkle the fish generously on both sides with salt and place it over the coals. Cook for 5 minutes on each side, just until it's no longer pink in the middle. Place on a platter, cover tightly with aluminum foil, and allow to rest for 10 to 15 minutes. Serve hot or warm.

JAPANESE-STYLE GRILLED FISH

Steps:

• Method
• 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
• 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
• 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
• 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

ASIAN HONEY-GRILLED FISH

Steps:

• In a mixing bowl, combine honey, onion, lime juice, soy sauce, hoisin sauce, garlic, jalapeno, and ginger. Stir to mix well. Pour over fish and let marinate at least 2 hours in the refrigerator.
• Grill the fish for 5 minutes. Turn and cook another 5 minutes or until the flesh is flaky when tested with a fork.

ASIAN MARINADE FOR FISH OR SHRIMP

Steps:

• Combine all ingredients in a shallow bowl or resealable plastic bag.
• Add fish or shrimp and marinate in the refrigerator for 20 minutes.
• Broil or grill fish till fish flakes easily with a fork (time required will depend on which fish you use), or shrimp is cooked through.
• Serve.