Grilled Tilapia

Grilled Tilapia
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Tilapia is a very common freshwater food fish, it grows rapidly, lots of meat, and only a backbone and rib bones, no Y bones in the meat. This is inexpensive, we normally grill 1 fish per 2 people and have a side of just raw cut cabbage, cucumbers and spring onions and fresh cooked rice. We have made this at the house many many times. This recipe is for 1 whole fish for 2 people, more people, just add more fish, if you are a big fish eater, grill two for 2 people.
Servings Prep Time
2 people 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-30 minutes
Grilled Tilapia
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Tilapia is a very common freshwater food fish, it grows rapidly, lots of meat, and only a backbone and rib bones, no Y bones in the meat. This is inexpensive, we normally grill 1 fish per 2 people and have a side of just raw cut cabbage, cucumbers and spring onions and fresh cooked rice. We have made this at the house many many times. This recipe is for 1 whole fish for 2 people, more people, just add more fish, if you are a big fish eater, grill two for 2 people.
Servings Prep Time
2 people 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-30 minutes
Ingredients
  • 1 fish Tilapia whole
  • lemon grass fresh, several 3 inch pieces, smashed, see Step 2
  • ginger fresh, and 1 inch piece, sliced thin, see Step 2
  • Kafir lime leaves fresh, tear into several pieces, see Step 2
  • salt lot of salt, like a bag of salt, see Step 3
Servings: people
Instructions
  1. First thing you need to do is clean the fish, NO NEED to scale the fish, the salt will take care of that, just make a slit on the belly of the fish, or side, and remove entrails and wash out with clean water, remove the gills if leaving head on, if you wish to remove the head, no problem, do that now.
  2. For the lemon grass, lime leaves, and ginger; if you buy the fish from an open fresh market, many times these will be included with the price of the fish, they are tied together and simply added to the bag with your fish. If you are buying the fish in say, Tesco, then you need these items on hand.
  3. Stuff the cavity with the lemon grass, lime leaves, and ginger. Place in a large bowl.
  4. Now for the salt, regular table salt is fine, if you can locate sea salt, that is fine, the salt is not for a flavoring of the meat, it is to remove the skin, salt is cheap, let the salt do the work, hence the reason not to scale the fish.
  5. With the bag of salt, generously pour that over the fish in the bowl, you want to cover the fish in salt, spread it around with your hands as well, turn the fish over and repeat on the other side, you cannot have too much, you want the fish to be white.
  6. With a hot grill, place the fish on the grill and cook about 8-10 minutes or so, then flip the fish over and cook the other side. It will get charred, that is the salt charring.
  7. Take fish off from grill and place on a plate, at the table, using 2 forks, simply peel off the skin off and enjoy.
Recipe Notes

Tilapia runs about 60 Baht per fish, this is Blue Nile Tilapi. This would be $1 per meal per person for 1 fish, if you like fish and eat a whole one, then $2 per person, either way, a very economical meal. Photos are my own showing some of the steps.

A note about the lemon grass, use several short pieces or one long, piece, either way smash it up good to let the flavor come out, if using a long piece, as in the photos, tie in a over hand knot after smashing.

Provided courtesy of my wife, Rrayada Thayer.
Thailand.

  1. Nice pics… makes me want one. Those Thai clay grills are really good at stuff like this.

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