Grilled fish
Fish grilled without an oil bath — leaner, distinct smoky aroma.
Method
- Clean gills & gut, score the sides, marinate salt + lime juice + turmeric 10 min.
- Grill over medium coals or a 170–180 °C grill plate, flip once — core ≥63 °C.
- Brush lightly with oil/sweet soy while grilling so it stays moist and releases cleanly.
Quality & safety
Done fish: flesh lifts from the bone, no translucency at the thickest part. Histamine risk exists in fish already held warm — cooking does not fix spoiled fish.
Production scaling
Fish linear ×N; glaze seasoning f=0.9. For hundreds of portions use a wide grill plate or convection oven — charcoal heat is hard to keep even at volume.