Perfectly Grilled Beltfish (Galchi Gui) Recipe
How to Grill Delicious Beltfish at Home: The Secret to Eliminating Fishiness
Enjoy restaurant-quality grilled beltfish right in your own kitchen! This recipe reveals the secrets to perfectly grilling beltfish, eliminating any fishy odors while keeping the flesh moist and the skin wonderfully crisp and golden brown. Follow these simple steps and ingredients to achieve delicious results every time. Savor the true flavor of fresh beltfish at home!
Main Ingredients- 1 fresh beltfish (Galchi)
- 1 pinch coarse sea salt
- 1 Tbsp cooking wine or mirin (Saenggangsul)
- 1 tsp lemon juice
- 2-3 Tbsp cooking oil
Cooking Instructions
Step 1
First, proper cleaning is key to a delicious outcome. Gently rinse the beltfish under cool running water, or for extra odor elimination, soak it briefly in rice water before rinsing. Ensure all internal organs are meticulously removed.
Step 2
After rinsing, thoroughly pat the beltfish dry with paper towels. Any remaining moisture can cause oil splatter during cooking and prevent the skin from becoming perfectly crispy.
Step 3
While you can grill it as is, scoring the fish will help it cook more evenly and achieve a beautiful golden-brown color. Make 2-3 diagonal slits about 1-1.5 inches apart along the thicker parts of the fish. This allows heat to penetrate deeper, resulting in a more tender texture.
Step 4
For fresh beltfish, a simple marinade enhances the flavor and completely removes any lingering fishiness. Brush 1 tablespoon of cooking wine (or saenggangsul) and 1 teaspoon of lemon juice (or vinegar) evenly over both sides of the fish. Letting it marinate for about 10 minutes is ideal.
Step 5
Sprinkle a pinch of coarse sea salt over the marinated beltfish. Be careful not to over-salt; just a small pinch is enough to enhance the fish’s natural savory flavor.
Step 6
Now, let’s get ready to grill. Line your frying pan with parchment paper, cutting it about twice the size of the pan and folding it in half. This creates a barrier to prevent oil splatters. Add 2-3 tablespoons of cooking oil to the pan, and place the marinated beltfish over medium-high heat to sear the exterior.
Step 7
Once the bottom side of the beltfish is lightly seared, place the folded parchment paper over the fish. This steaming effect will keep the top moist and prevent it from drying out.
Step 8
Cooking with parchment paper not only keeps your kitchen clean by containing oil splatters but also gently steams the fish from the top, ensuring it cooks through evenly and remains incredibly tender and moist. Continue cooking over medium-low heat until fully cooked.
Step 9
Once both sides are beautifully golden brown, it’s time to serve. Cut the grilled beltfish into serving pieces and arrange them attractively on a plate. Garnish with lemon wedges for a refreshing touch, creating a truly impressive dish. See how golden and appetizing the scored sides look?
