Grilled yellowtail scad with lemon

Grilled yellowtail scad with lemon
This year, to celebrate our three-year wedding anniversary, we decided to hold a small beach party for only two of us. But instead of choosing a resort on the beach, we booked a room at a homestay located right on Ham Thuan Nam beach – about 4 kilometers from Ke Ga Cape and prepared everything for this party on our own. He cut casuarina branches to build a sunshade hut and picked dry branches to set up the kitchen. We went to Tan Hai market in advance to buy raw materials and prepared them at Minh’s small kitchen before bringing them to the beach for cooking. Some dry ingredients such as aromatic leaves, olive oil, and chili powder were brought from home. The local market didn’t have all the things I need… Grilled yellowtail scad with lemon was the first dish in our little cosy party.
Servings Prep Time
2-5 people 25minutes
Cook Time
20minutes
Servings Prep Time
2-5 people 25minutes
Cook Time
20minutes
Ingredients
To marinate fish
  • 5 yellowtail scads
  • 3 lemons
  • 10 stalks cilantro
  • 1 pinch salt
  • 1 pinch pepper
Sauce for the fish
  • 8 stalks mint
  • 8 stalks cilantro
  • 2 green onions
  • 4stalks basil
  • 3tbsp olive oil
  • 1 tsp lemon juice
  • 1 pinch salt
  • 1 pinch pepper
Side dish
  • 1 eggplant
  • 1 tomato
  • 1 onion
  • 1 bell pepper
Instructions
  1. Slice lemons into thin slices.
  2. Wash yellowtail scads. Snick on the backs of the fish and disembowel the fish. With each fish, put 3 slices of lemon and 2 stalks of cilantro into the fish belly. Grill on a charcoal stove.
  3. Wash the eggplant and cut into 4 pieces. Wash tomato, onion, and 1/2 of the bell pepper. Grill on charcoal stove with the fish.
  4. Mix mint, cilantro, green onions, basil, olive oil, and lemon juice. Add salt and pepper to taste.
  5. Pour the mixture and the remaining 1/2 bell pepper.
  6. Pour the sauce over the fish before eating.