Grilled Tilefish with Scallion Salad: A Burst of Aromatic Flavor
The Perfect Tilefish and Scallion Recipe for Your Holiday Feast
This special tilefish dish features perfectly grilled fish topped generously with fragrant shredded scallions, finished with a drizzle of hot oil for an explosion of flavor. Inspired by a recipe reminiscent of Sung Si-kyung’s ‘Good Night Tilefish’, the combination of hot-oiled scallions and beautifully cooked tilefish creates an aromatic scallion dance in your mouth. Make this exquisite dish, perfect for holidays or special occasions, a delightful centerpiece for your meal!
Main Ingredients- 1 Tilefish (approx. 230g)
- 2 Scallions
Cooking Instructions
Step 1
Thaw the frozen tilefish overnight in the refrigerator. Rinse the thawed fish under running water and pat it thoroughly dry with paper towels. This step helps to reduce any fishy odor and ensures a crispier finish when grilled.
Step 2
If your tilefish is too large for a standard frying pan, consider using alternative cooking appliances like a grill pan (e.g., Zigler) or an air fryer. A grill pan, in particular, allows excess oil to drain away, resulting in a lighter, more flavorful dish.
Step 3
Lightly grease your grill pan with cooking oil and place the tilefish on it. Grill over medium heat, flipping occasionally, until golden brown and cooked through. Aim for a crispy exterior and a moist, flaky interior. The irresistible aroma of grilling tilefish will fill your home.
Step 4
While the fish is grilling, wash the two scallions thoroughly. You can use a mandoline or knife for shredding. For finer shreds, carefully split the scallions lengthwise, remove the core, roll them up tightly, and slice thinly. This technique helps to mellow the sharpness of the scallions while preserving their fresh aroma.
Step 5
The grilled tilefish is delicious on its own, but its flavor is elevated by the addition of fragrant scallions. After shredding, soak the scallions in cold water for a few minutes to enhance their crispness, then drain them well in a sieve. Gently arrange the drained scallions over the perfectly grilled tilefish.
Step 6
The tilefish, lovingly blanketed by the vibrant green scallions, looks incredibly appetizing. The anticipation builds as you imagine the next step, where hot oil will awaken the flavors and create a truly memorable dish.
Step 7
Now, it’s time to enhance the tilefish’s flavor profile. In a small saucepan or skillet, heat the olive oil and cooking oil over high heat until it’s shimmering and just beginning to smoke. This hot oil will ‘cook’ the scallions slightly, releasing their aromatic oils and infusing the fish with a rich, savory essence.
Step 8
Carefully and evenly pour the sizzling hot oil over the scallions arranged on the tilefish. Listen to the satisfying ‘sizzle’ as the oil hits the scallions, releasing a burst of fragrant steam. This sound and aroma are enough to awaken even the most dormant appetite. Your delicious meal is ready to be enjoyed!
