Crispy and Savory Grilled Beltfish (Galchi Gui) – No Fishy Smell!
The Best Way to Make Grilled Beltfish Without Any Fishy Odor
Beltfish (Galchi) is in season right now, and we’ve made a delicious grilled Galchi dish using fresh Jeju beltfish. This recipe ensures a crispy, savory, and completely non-fishy grilled beltfish! It’s truly the best side dish for a hearty meal. Let’s make some delicious grilled beltfish that won’t smell fishy!
Ingredients- 2 pieces of Beltfish (Galchi), prepared
- Pinch of salt
- 1 Tbsp all-purpose flour
- Grape seed oil, for frying
Cooking Instructions
Step 1
Start by preparing your beltfish. If you have pre-cleaned beltfish, it will save you some time.
Step 2
The key to eliminating any fishy smell lies in thorough cleaning. Remove the innards from the fish’s belly and trim off any fins using scissors. Use the back of a knife to gently scrape off the scales from the skin. Rinse the fish thoroughly under cold running water. This step is crucial for a clean-tasting dish.
Step 3
After cleaning, lightly sprinkle salt all over the beltfish and let it sit for about 10 minutes. This helps to draw out excess moisture and season the fish, contributing to a better texture and flavor.
Step 4
Pat the fish dry thoroughly with paper towels. Any remaining moisture can prevent the flour from sticking properly and may cause oil splattering. Once dry, lightly coat both sides of the beltfish with flour. This coating will help achieve a wonderfully crispy exterior while keeping the inside moist.
Step 5
Heat a frying pan over medium heat and add a generous amount of grape seed oil. Carefully place the floured beltfish into the hot oil. Keep the heat at medium to medium-low to ensure the fish cooks through without burning.
Step 6
Initially, you can sear the fish over slightly higher heat for a minute to achieve a nice crust, then reduce the heat to medium-low to cook it through. This method ensures a crispy outside and tender inside. Covering the pan with a lid or even paper towels can help prevent oil splattering and promote even cooking. Once one side is golden brown and crispy, carefully flip the fish and cook the other side until it’s also golden brown and cooked through. Adjust the cooking time based on the thickness of your beltfish.
Step 7
And there you have it! Perfectly golden-brown, crispy, and deliciously savory grilled beltfish. The aroma alone is mouthwatering. Serve it hot with a bowl of steamed rice for a truly satisfying meal.
