Crispy Curry Grilled Hairtail Recipe
How to Make Delicious Curry Grilled Hairtail Without Fishy Smell | Special Grilled Fish Recipe
Do you want to enjoy delicious grilled fish at home that rivals professional restaurants? This recipe uses curry powder to eliminate the fishy smell of hairtail, delivering a crispy exterior and a moist interior for a fantastic taste. The added curry flavor gives it a unique, almost chicken-like taste, making it enjoyable even for those who are usually hesitant about fish. (Of course, you’ll love it even more if you like curry!) You can also try this method for grilled mackerel pike or croaker. (Note: Curry powder is not recommended for rockfish or grunt.)
Ingredients- 2 fresh hairtail
- Cooking oil (for frying)
- 2 Tbsp Mirin (sweet rice wine)
- 4-5 Tbsp All-purpose flour
- 3-4 Tbsp Curry powder
- A pinch of white pepper
- 1/2 tsp Flower salt (or regular salt)
Cooking Instructions
Step 1
Prepare and Thoroughly Wash the Hairtail: Begin by removing as many scales as possible from the hairtail. Pay close attention to the scales around the fins and near the internal organs in the belly, as thorough removal leads to a cleaner dish. Rinse the hairtail under running water, removing any remaining scales or blood. Clean the belly cavity meticulously and scrape off the black membrane to eliminate any fishy odors.
Step 2
Score the Hairtail: Make shallow cuts, about 2-3 cm apart, on one side of the prepared hairtail. Scoring helps the seasoning penetrate better and ensures the fish cooks evenly.
Step 3
Marinate the Fish: Sprinkle and gently rub Mirin (or cooking wine), salt, and white pepper evenly over both sides of the scored hairtail. Let it marinate for about 5-10 minutes for enhanced flavor.
Step 4
Mix Curry Powder and Flour: In a shallow dish or bowl, combine the curry powder and flour. You can adjust the ratio to your preference, but a 1:1 ratio or slightly more curry powder often yields a richer flavor. (e.g., 4 Tbsp curry powder, 3 Tbsp flour).
Step 5
Coat the Hairtail: Place the marinated hairtail into the curry powder and flour mixture. Ensure all sides are evenly coated, paying special attention to getting the coating into the scores and the inner cavity for a crispy and flavorful crust.
Step 6
Preheat the Pan and Add Oil: Heat a frying pan over medium heat. Add a generous amount of cooking oil, ensuring there’s enough to achieve a golden-brown crisp without the fish sticking.
Step 7
Grill the Hairtail (Temperature Control is Key!): Carefully place the coated hairtail into the preheated pan. Since curry powder can burn easily, start by cooking over medium heat. Once the exterior begins to turn golden, reduce the heat to medium-low or low. Continue to cook gently, allowing the fish to cook through without burning. This slow cooking method ensures the inside is tender and flaky.
Step 8
Serve and Plate: Once the hairtail has turned a beautiful golden-brown and looks crispy, remove it from the heat. Transfer the perfectly grilled curry hairtail to a serving plate. Enjoy immediately while it’s warm for the best texture and flavor.
