Ultimate Savory Delight: Crispy Grilled Yangmili (Arctic Cod)
Ultimate Savory Delight: Crispy Grilled Yangmili (Arctic Cod)
Experience a New World of Flavor: Your First Time Making Delicious Grilled Yangmili
I used to have reservations about Yangmili (Arctic Cod) because of its appearance, thinking it looked like a tough, large anchovy. I always wondered how such a small, stiff-looking fish could be tasty when grilled. Oh, how I underestimated it! Today, I saw fresh Yangmili at the market – my first time seeing them in their natural state. I guess I just hadn’t paid attention before. The female Yangmili were filled with roe, which was incredibly tender and savory. The male Yangmili had a liver that was smoother and more exquisite than any premium cream sauce. How could I have lived so long without knowing how delicious this is? I devoured six of them for dinner instead of a regular meal!
Main Ingredients- 13 fresh Yangmili (Arctic Cod)
- 2 Tbsp cooking oil
- 1 Tbsp coarse sea salt
For Removing Fishiness & Seasoning- 1 Tbsp coarse sea salt
- 2 Tbsp vinegar
- 1 Tbsp coarse sea salt
- 2 Tbsp vinegar
Cooking Instructions
Step 1
First, we’ll remove any fishiness and season the Yangmili. In a bowl of cold water, mix 1 Tbsp of coarse sea salt and 2 Tbsp of vinegar until well combined. Add the Yangmili and soak for about 2-3 minutes. Be careful not to soak them for too long, as they might become too salty.
Step 2
Rinse the Yangmili briefly under cold running water. Then, sprinkle them lightly with coarse sea salt for seasoning and let them marinate for about 20 minutes. You can cook them immediately without cleaning the insides or removing the heads, and they will still be delicious! Don’t worry if this is your first time cooking Yangmili.
Step 3
After marinating, rinse the Yangmili once more under cold water. It’s best to rinse them under gently flowing water. Place the rinsed Yangmili in a sieve and let as much water drain off as possible.
Step 4
Use paper towels to thoroughly pat the surface of the Yangmili dry. If there’s remaining moisture, the oil might splatter when frying, and the skin won’t get crispy. The more care you put in, the more delicious your grilled dish will be.
Step 5
Now, let’s get grilling! Heat a frying pan over medium heat and add a generous 2-3 Tbsp of cooking oil. Once the oil is sufficiently hot, arrange the Yangmili nicely in the pan. Grill them, flipping them occasionally, until they are golden brown and crispy on both sides. Be mindful of the heat to prevent burning.
Step 6
If you have female Yangmili filled with roe, gently open the belly cavity with chopsticks and prop it up so the inner side faces the pan. This helps to crisp up the belly even more. As they grill, the wonderfully savory aroma filling your kitchen will surely whet your appetite! Once you taste the perfectly golden-brown grilled Yangmili, you’ll be amazed you hadn’t discovered this delicacy sooner.
