Enjoy grilled fish with soy lime chili sauce. A hint of Korean flavor, using Korean chili flakes, in the sauce makes it delicious. Find out what fishes are best for grilling for this recipe.
What fish do you think this is? Would you believe if I say this is an anchovy?
There is one seafood shop at my neighborhood in Argentina where I go to buy fresh seafood. I found a fish which looked quite similar to mackerel. I asked the name, and “Anchoa” was the answer I got. Since my memory in Spanish is quite limited, I had to ask him to write the name on the wrapping package so that I don’t forget. I came home and looked for the name in English.
Anchoa (Anchovy)
To my surprise, Anchoa is a Spanish word for the anchovy. I have seen fresh anchovies many times in my life since I am from a town where the anchovy production ranks #1 in Korea. I literally grow up eating fresh anchovies in my childhood, but I’ve never seen anything like this big. Wow!
I learned that some large anchovies can measure up to 40 cm (15 inch). This guy was measured about 13 inch. By looking at his appearance, who would have thought that this big guy would be a cousin to my usual 3-inch Korean anchovies? Funny!
The Best Fish to Grill for this Recipe
You don’t have to use the giant anchovy fish like I did to enjoy this recipe. There are many other fishes that are great for grilling. Use one of the following;
- sardines
- snapper
- mackerel
- croaker
- mahi-mahi
- swordfish
- salmon steak
- sea bass
- trout
How to Grill Fish
Grease the grate of the grill with some oil so that the fish skin won’t stick. I recommend oiling the skin of fish as well, and season with salt. Give a few slits on the fish for even cooking and prevent the skin from exploding. Place the fish on top.
Grill your fish until it is fully cooked and skin turns golden brown and crisp. The flesh will be firm to touch when you gently press. Turn the fish carefully to the other side and continue grilling until it is fully cooked.
How to make Soy Lime Chili Sauce
Mix soy sauce with a little bit of lime juice, garlic, and Korean chili flakes (gochugaru) in a small mixing bowl. This soy lime chili sauce is good with any fish.
When the fish is all done grilled, place it on a serving dish. Sprinkle chopped cilantro on top and garnish with extra lime wedges.
What to Serve with
Drizzle the sauce over the fish and serve with rice. If you like to add a simple side dish to serve with, try one or two of the following Korean side dishes:
- How To Make Cucumber Kimchi (With Video)
- Blanched Choy Sum with Garlic Sauce
- Broccoli Rabe Salad with Soybean Paste
- Korean Cabbage with Soybean Paste
Grilled Fish with Soy Lime Chili Sauce
Ingredients
- 1-2 medium size fish; such as snapper, sardines, mackerel, croaker, sea bass, trout, etc. cleaned
- 1 tablespoon oil
- 2 pinches coarse sea salt
- 2 tablespoon Korean soup soy sauce (gukganjang)
- 1 tablespoon fresh lime juice or lemon juice
- 1 teaspoon finely minced garlic
- 1 teaspoon Korean chili flakes (gochugaru)
- 1 teaspoon water
- 2-3 tablespoon chopped cilantro
Instructions
- Heat the grill until very hot. Oil the grates of grill.
- Give a few slits to the fish and brush with oil. Sprinkle a few pinches salt on top. Place the fish on a hot grill and cook until one side is cooked and frim to touch. Turn your fish to the other side carefully and continue grilling until the fish is fully cooked.
- To make the sauce, mix Korean soy sauce for soup, lime juice (or lemon juice), garlic, chili flakes, and water in a small bowl.
- Sprinkle cilantro over the grilled fish, and spoon half the amount of sauce on top. You can also dip the fish with the sauce as you eat, if you wish. Serve hot with rice.
Hi Holly! I had no idea you were still blogging! I don’t know why but I haven’t received your email newsletter. I checked my spam but it’s not there. And when I try to subscribe, it says my email (this email that I use to leave a comment) is already listed. 🙁 Do you know if you can remove my email so that I can re-subscribe? Is it only me who has this issue?
I love your soy lime chili sauce and I will DEFINITELY try this recipe (with available fish). Looks so good!!!
Hi Nami,
Yes, I am still blogging. I need to post more often but still hanging in there. That’s weird that you don’t receive my new post. It happens to me, too, with other blog that I am subscribing as well. I just unsubscribed your email address from my list. Please sign up again and let me know if it works. Thanks! Hope you are doing well.
Anchovy? Really? I didn’t know they came that big!! This i my kind of food. I grew up eating whole cooked fish and it’s still my favourite way to cook it. I even scale and clean them myself! Though I am a bit gun shy at the moment after I ripped off half a thumbnail on a snapper fin (so painful!!)
I love the simple sauce you use in this. It’s all you need with fish. I never make complicated dishes – if you have a good piece of fish, keep it simple!!
I totally agree wit you on simplicity on fish dishes. Nothing fancy, a good fish with a simple sauce is all you need.
Hi Holly, this is just an awesome recipe. And your pictures just made me hungry 🙂 Thanks for sharing.
Holly, this grilled fish looks amazing!!! my dad would be all over this!!! I would love this with mackerel! beautiful!
Hi, I love your blog… here in Malaysia, we eat the same grilled fish and the same sauce, but instead of red pepper flake, we used small thai’s chilies pepper and diced onion. with dark soy sauce and lime juice or sometime with lemon juice or calamansi juice or plain white vinegar. we love it dark and rich so the sauce were not diluted with water… anyway its good. thanks for sharing your recipes… take care..
Yes, I remember eating several fish dishes in Malaysia. I used to live there. I miss all the great Malaysian food, yum! Thanks for your comment.