Crispy Outside, Tender Inside Grilled Hairtail
The Ultimate Guide to Perfectly Grilling Hairtail (Galchi Gui)
Introducing the exquisite flavor of hairtail, a wonderfully mild and savory white fish! While its thin skin can make it prone to breaking, this guide shares foolproof techniques for grilling hairtail to perfection. Achieve a wonderfully crispy exterior and a moist, flaky interior.
Main Ingredients- 1 Hairtail (Galchi), about 1 lb (approx. 450-500g), larger than your palm
- Salt, to taste
- 3-4 Tbsp All-purpose Flour
Cooking Instructions
Step 1
I purchased a large hairtail from the Asian market, bigger than my hand (about 490g). It was already cleaned, with the head, innards, and tail removed, making prep super convenient. It was a bargain at $3.99 per pound!
Step 2
The fish was nicely cleaned, with the internal cavity already free of guts, ready for cooking.
Step 3
First, use kitchen scissors to carefully trim off the dorsal and ventral fins from the hairtail. This step ensures a cleaner presentation and makes it easier to eat later on.
Step 4
Next, gently scrape off the silvery scales from the skin using a knife. It’s recommended to remove these scales as they can sometimes interfere with digestion. Once the scales are off, make deep slashes along the flesh, cutting down to the bone. These cuts help the seasoning penetrate better and ensure even cooking.
Step 5
Sprinkle the hairtail generously with salt and let it marinate for 30 minutes. Since the fish was quite thick, I extended the marinating time by an additional 20 minutes. Allowing sufficient time for the salt to season the flesh is key.
Step 6
After marinating, pat the surface of the hairtail thoroughly dry with paper towels. Excess moisture can prevent the flour coating from adhering properly and may cause oil splatters during cooking.
Step 7
Place the flour in a sieve and gently dust it over the hairtail, ensuring it’s evenly coated on all sides. Carefully turn the fish to coat the flesh. This light flour coating acts as a protective layer, preventing the delicate fish from breaking apart and contributing to a crispier exterior.
Step 8
Heat a generous amount of cooking oil in a pan over medium-high heat until it’s shimmering. Lightly shake off any excess flour from the hairtail, then carefully place it into the hot pan. Starting on high heat helps to sear the outside quickly, locking in moisture.
Step 9
After about 1 minute, reduce the heat to medium. This prevents the outside from burning before the inside is cooked through.
Step 10
Because this piece of hairtail was quite thick, I covered the pan with a lid to ensure it cooked through evenly and stayed moist. While this step is optional, it helps to retain steam and keep the fish tender.
Step 11
For a fish of average thickness, about 3 minutes per side is usually sufficient. However, adjust the cooking time based on the thickness of your hairtail, ensuring both sides are golden brown and beautifully cooked.
Step 12
And here it is – perfectly grilled hairtail! The exterior is a tempting golden brown and satisfyingly crisp, while the inside remains wonderfully moist and flaky.
Step 13
For an extra touch of brightness, you can squeeze some fresh lemon juice over the grilled fish just before serving. It complements the rich flavor beautifully.
Step 14
Thanks to the light flour coating, the skin achieved a wonderfully crisp texture – simply delightful!
Step 15
The flesh inside is juicy and tender, having retained all its delicious moisture.
Step 16
Here’s a neat trick for deboning fish easily and safely while eating: Gently separate the bones from the flesh side without flipping the fish over.
Step 17
The flavor of this thick hairtail flesh is incredibly delicious! (Though I must admit, hairtail from Korea is even tastier!) Even a single piece is very satisfying and makes for a fulfilling meal. I highly recommend giving this recipe a try!
