Hello everyone,
Let me know what your favorite combo with grilled fish. On this day, I wanted to make a nice refreshing salad to go along with the grill fish, so I decided to make tomatoes salad. In this post, I share with you how to make the crispy grill fish with my favorite salads at home with step-by-step. Let’s cook together!
Ingredients:
- Fish
- Garlic
- Tomatoes
- Green onion
- Seasoning 🧂 ( salt )
Preparation
Step 1: Prepare Tomatoes + Green onion
I like to use green tomatoes with a little red, they are sweeter, I used 8 tomatoes, but you can also use 3 or 4 larger regular tomatoes if you prefer. We clean it well with water and remove the top of the tomatoes before we chop it.
Actually, whenever making a salad I always cut tomatoes into a very small piece so that it goes well when we mix it with other ingredients, it is really nice together and smoothly combination. I cut all the 8 tomatoes so, here you can see it below!
I cut 2 slices green onion around 1 inch thick. The size and shapes can be changed according to your needs. I always enjoy cooking with green onions, it is a must ingredient in most of my recipes since it smells good as well as to bring the color to my recipe too.
Step 2: Chop garlic
Now, we chopped off the garlic. I used 3 gloves of garlic, we chop it into a very small size so when we are already smashed it, set it aside.
Step 3: Grill fish
I get the fishes from local markets. By the way the seller has already clean it, but to make sure it clean and without any doubt I rinse the whole fish well thoroughly under running water then wipe off excess moisture with kitchen tissues. Then I add a spoon of salt to the marinated the fishes. Next, I dry it for 15 minutes. After 15 minutes I wash the from one fish yo another fish until all the fishes are clean.
After 15 minutes when all the fishes are getting dry, The first thing we need to do to grill fish is I like to set the grill up for two-zone grilling, so that I have the option of moving the fish from a hotter area of the grill to a cooler one.
Generally, I find that starting out over the higher-heat area of the grill is better for whole fish, since, just like in a skillet, the fish's skin is less crispy likely to stick to a very hot surface. But if it's a big fish, and I find that the skin is nicely but the fish hasn't fully cooked through yet, I want to be able to shift it over to the cooler side to finish cooking without the skin burning. Next, it's just a matter of waiting for it to cook through. It's 135°F (57°C). Again, if you think the skin is getting too crunchy before the fish is cooked , just use the carving fork to lift it, then move it to a cooler part of the grill to finish.
Preheat the oven at 160 C for about 15 minutes and then our fish is done.
The whole fishes look so crispy and cooked. It is done now. We got the grill fish and next is we have to set it aside about a minutes since it must be too hot to take it out immediately.
It is come to the best part of this combo recipe. Now, let mix the salad ingredients altogether. I add 1/3 of salt, you can also add more as you prefer.
This time we add the chop garlic that we have already prepare, the garlic is actually brought a better smell and refreshing us with the taste of it.
I put all the green onion over the bowl, stir it together and now the tomatoes salad is done. After we have keep the smash tomatoes in the fridge, it is colder now, bring more freshy and make us feel pretty good when we serve it with the grill fish.
Place fish in one plate, it become a little cold now so that it is easier for us to serve it with hot rice.
I have already prepare grill fish and tomatoes salad on the table. I think one of the best ways to eat a whole fish is by grilling it Cambodian way, known as Trey Aang. The fish is cooked in a thick layer of salt, slow roasted over high temperature and eaten with a garlicky tomatoes dipping sauce.
Have a wonderful day everyone!