Whole fresh fish rubbed with salt and grilled over coals until the skin is crispy and flesh is tender — pure simplicity.
In Taiwan's aboriginal mountain communities, grilled fish is often the centerpiece of communal meals. A whole fresh fish from mountain streams is simply rubbed with salt and herbs, then grilled over an open fire or coals. The result is spectacular: charred, crispy skin yielding to tender, flaky flesh infused with smoke and salt.
Serves 2
Pat fish dry inside and out with paper towels. Make 3 diagonal cuts on each side.
Rub salt inside and outside the fish. Stuff with herbs. Rub with a little oil.
Grill over high heat (or charcoal) for 8–10 minutes per side until skin is charred and crispy and flesh flakes easily.
Squeeze lemon juice over fish. Serve immediately with salt and lemon wedges.
Use absolutely fresh fish — ask the fishmonger for recommendations.
The cuts allow heat to penetrate and skin to crisp.
High heat is crucial for charring.
Serve immediately while still warm and crispy.
Wrap fish in banana leaves before grilling
Add garlic and ginger to the cavity
Finish with a drizzle of soy sauce
Best eaten fresh. Leftovers can be chilled and eaten cold the next day.
Grilled whole fish is a traditional preparation method for Taiwan's aboriginal communities who have fished mountain streams for thousands of years. The technique is unchanged — salt and fire are all that's needed.
Any firm-fleshed whole fish works: trout, sea bass, mackerel, or grouper are all excellent.
Yes, bake at 220°C for 20 minutes, though you'll miss the charred, smoky flavor.
Per serving · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes