Crispy Roasted Filefish

Crispy Roasted Filefish

　　Try this way of eating filefish—Crispy Roasted Filefish

　　Ingredients: 10 filefish, 15 Sichuan peppercorns, 30ml high-proof liquor, 8g salt, 15ml light soy sauce, 5g sugar, 10ml tomato ketchup, 1 sprig rosemary, 5g chili powder.

　　Method:

　　1. Clean the filefish and pat dry. First, mix in salt, liquor, and Sichuan peppercorns, then marinate for 15–30 minutes. Some water will seep out from the fish; pat dry again.

　　2. Add the remaining light soy sauce, sugar, tomato ketchup, chili powder, and other seasonings, mix well, and marinate for 2 hours, or refrigerate sealed overnight.

　　3. Pat the marinated filefish dry of excess liquid. Preheat the oven to 180°C. Crush the rosemary by hand and sprinkle evenly over the fish. Line the baking tray with foil to prevent burning. Place the filefish in the oven and bake at 180°C for 10 minutes under top and bottom heat until the surface turns golden and fragrant. You can also sprinkle a little black pepper before serving.

　　At home, we usually pan-fry filefish, but this time we’re trying a different method that’s healthier and avoids the risk of oil splatters. Roasted filefish has a richer aroma, and the skin stays intact—both attractive and delicious.

　　Actually, you only need a few simple seasonings to make very fragrant and tasty roasted fish. Just add liquor, Sichuan peppercorns, and a little light soy sauce during marination for great results. The first step of marinating with just salt and liquor is because filefish is usually frozen and the flesh is less absorbent. To ensure the fishy smell is removed, a preliminary treatment helps. If you’re using fresh fish or more tender meat, you can marinate all the seasonings together. Light soy sauce is only for color and aroma—don’t use too much, as this type of skin-on fish tends to darken slightly when roasted.