Crispy Grilled Herring Recipe: Delicious Without the Fishy Taste
Perfectly Grilled Herring: How to Grill Herring Without a Fishy Smell #HerringGrill #FishRecipe #HomeCooking #RiceThief #Durimoon
This recipe shows you how to enjoy herring, which can be bony and have a strong smell, deliciously without any fishy taste. We’ll cover detailed preparation, a tasty sauce, and tips for frying it to a crisp so tender that even the bones are edible. Perfect with rice!
Herring Preparation & Grilling Ingredients- 4 Herrings (cleaned)
- Flour (for frying) a little
- Green onion (white and green parts) 1/2 stalk
- Onion 1/8
- Cooking oil generously
ZERO Fishy Taste! Herring Grilling Sauce- 2 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Water
- 2 Tbsp Plum extract (maesilcheong)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 1 Tbsp Ginger wine (or cooking wine)
- 2 Tbsp Soy sauce (jin-ganjang)
- 2 Tbsp Water
- 2 Tbsp Plum extract (maesilcheong)
- 1 Tbsp Sesame oil
- 1 Tbsp Minced garlic
- 1 Tbsp Ginger wine (or cooking wine)
Cooking Instructions
Step 1
First, thoroughly pat dry the 4 cleaned herrings with paper towels. Carefully remove the large central bone and any small bones. Pay special attention to the area where the intestines were removed from the belly; trim away some of the thin bones and flesh there. This careful preparation makes eating the herring much easier and prevents a fishy taste.
Step 2
Lightly coat the prepared herrings evenly with flour on both sides. Since we’ll be frying them until crispy, the flour coating helps achieve a delightful crunch and also locks in moisture, keeping the fish tender inside.
Step 3
Prepare the aromatics that will enhance the flavor of the grilled herring. Use only the green parts of the green onion and finely chop about 1/8 of an onion. These vegetables will help neutralize any fishy smell and add a wonderful aroma as the herring cooks.
Step 4
Now, let’s make the sauce that will completely eliminate any fishy taste! Combine 2 Tbsp soy sauce, 2 Tbsp water, and 2 Tbsp plum extract for sweetness and umami. Add 1 Tbsp sesame oil for richness and 1 Tbsp minced garlic for fragrance. Finally, stir in 1 Tbsp of ginger wine (or cooking wine), which is excellent for removing fishy odors. Mix all the ingredients well. (Ginger wine has less sweetness and provides a cleaner taste.)
Step 5
Heat a generous amount of cooking oil in a pan over medium-high heat. Fry the herrings until they are golden brown and crispy on both sides. Ensure they are cooked through, with a crispy exterior and a moist interior. Adjust the cooking time based on the size of the herrings.
Step 6
Once all 4 herrings are fried to a crisp, turn off the heat and carefully pour out the excess oil from the pan. Removing the oil prevents the dish from becoming too greasy when the sauce is added later.
Step 7
Return the crispy herrings to the pan after draining the oil. Keep the heat turned off. We will use the residual heat of the pan to infuse the sauce into the fish.
Step 8
Pour the prepared sauce over the herrings in the pan. The residual heat will cause the sauce to sizzle and bubble, allowing it to penetrate the fish beautifully. This step deepens the flavor of the herring and coats it with a delicious glaze.
Step 9
The aromatic blend of garlic, onion, and green onion completely masks any fishy taste, making the herring incredibly enjoyable. Thanks to the crispy frying, even the small bones become soft enough to eat without worry, making it very convenient. This is a magical herring dish that will have you finishing your rice in no time! (Tip: If the herring you purchased is already salted, reduce the amount of soy sauce or adjust to your taste.)
