I never liked eating fish head until I tried the grilled salmon head at the Japanese restaurant of Equatorial Hotel, KL many moons back. I have not gone to Equatorial Hotel, KL for yonks as the premises has been demolished, to be rebuilt from scratch. That first time of tasting grilled salmon head at the packed-to-the-brim Japanese restaurant of Equatorial KL had me at hello with grilled salmon head and that’s how my love for salmon head all started 😀
I had planned to grill salmon fish head with Terriyaki sauce for dinner today. I went to the mini market to get some stuff in the morning but forgot all about the Terriyaki sauce! So I made do with Agave Nectar and the outcome was just as good. No one would have guessed that I used Agave Nectar instead of Terriyaki sauce. Both have the same kind of sweetness. Agave Nectar is healthier as it has a low GI.
Here’s my grilled salmon head and grilled Ma Yau (threadfin fish) for dinner today.
I marinated the fish with sea salt, pepper, oil and some mixed Italian herbs in the morning. The Agave Nectar was drizzled onto both sides of the fish about 10 minutes before I turned the heat off the oven. I did not add the Agave Nectar earlier as I did not want the fish to turn blackish. I also tossed in some chopped onions onto the fish for added flavor, to be grilled for about 15 minutes.
Total grill time in the oven at 180 degrees Celsius = 30 minutes
Outcome of the fish = delish! I was expecting the meat of the threadfin fish to be a tad rough but hey, surprise surprise! It was NOT rough and dry at all! In fact, it was very juicy and tender and so fresh! The girls’ grandaunt bought the fish from Kuala Selangor on Saturday.
When my girls said “mummy, this tastes like restaurant grilled fish”, I knew it was a success.
Here’s another oil-splatter-free and no-brainer dish that I have coughed out for my fussy kids, amidst my very busy daily schedule and it is so yummy and wholesome 🙂