Crispy Outside, Tender Inside Grilled Hairtail: Mom’s Special Recipe
Crispy Outside, Tender Inside Grilled Hairtail: Mom’s Special Recipe
The Best Way to Grill Hairtail at Home: Secrets for a Crispy Exterior and Tender Interior
When I was young, I loved hairtail so much that I wouldn’t eat if it wasn’t on the table. My mom used to tell this story thousands of times: she once burned a pot while grilling hairtail and had to secretly throw it away to avoid getting scolded by my dad. This was one of her signature, amusing anecdotes. While I don’t eat as much hairtail now, my husband, Herby, loves it dearly, so I often find myself grilling it for him. The secret to delicious grilled fish lies in fresh ingredients and careful preparation. It’s crucial to lightly salt the fish beforehand to achieve the right salinity, then grill it patiently while carefully controlling the heat. Finishing with a drizzle of perilla oil enhances its nutty aroma, creating an irresistible flavor. A plate of this savory grilled hairtail, crispy on the outside and tender on the inside, needs no other side dishes. Let me guide you through this delightful recipe, combining my mom’s touch with my own tips.
Main Ingredients- 6 pieces of fresh hairtail
- 2 Tbsp coarse sea salt (for curing)
- 2 Tbsp cooking oil (e.g., canola oil, for frying)
- 1-2 Tbsp perilla oil (for nutty aroma)
Cooking Instructions
Step 1
First, rinse the fresh hairtail pieces thoroughly under running water. Generously sprinkle coarse sea salt over the entire surface of the fish. This step helps to draw out excess moisture, firming up the flesh and enhancing its flavor. Let it cure for about 30 minutes. Be mindful of the time; curing for too long can make the fish overly salty. Slightly salty fish tends to have a firmer texture and a more pleasant taste.
Step 2
After 30 minutes, rinse off the sea salt from the hairtail under cold running water. Gently pat the fish dry with paper towels to remove any remaining moisture. This is essential to prevent the oil from splattering excessively during cooking and to achieve a crispier finish.
Step 3
Now, let’s start grilling! Heat a frying pan over medium-high heat and add about 2 tablespoons of cooking oil. Once the oil is hot, carefully place the dried hairtail pieces into the pan. Starting with a slightly higher heat helps to sear the exterior, locking in the juices.
Step 4
As the hairtail begins to cook, drizzle 1 tablespoon of perilla oil over it. Perilla oil is excellent for reducing any fishy odor and amplifying the nutty flavor, making the grilled hairtail exceptionally delicious. This step is key to achieving that wonderful aroma!
Step 5
Let the first side of the hairtail cook for about 10 minutes until golden brown. Before flipping, reduce the heat to medium. Carefully turn the fish over and cook the other side until it’s also nicely browned. For an extra crispy exterior, briefly increase the heat to high at the very end and sear lightly. This ensures a perfect balance: crispy skin and moist, tender flesh. Enjoy your delicious grilled hairtail while it’s warm!
