Localicious

Contact us

Cá Nục Nướng Giấy Bạc (Foil-Grilled Scad)

oil-Grilled Scad is a beloved coastal dish in Vietnam, featuring tender fish wrapped in foil with lemongrass and spices. It's fragrant, flavorful, and easy to prepare—perfect for both family dinners and beer-friendly gatherings. Simple yet satisfying, this is comfort food from the sea.

Nguyên liệu

Main Protein

  • 1 whole scad fish (~300–400g), cleaned and scored

Aromatics & Marinade

  • 1 stalk lemongrass (cut for stuffing)

  • 20g minced lemongrass

  • 5g crushed red chili

  • 1 tsp five-spice powder

  • 1 tbsp oyster sauce

  • 1 tsp sugar

Finishing Touch

  • 2 tbsp scallion oil (infused with chopped scallions)

Thành phần dinh dưỡng

For: Pescatarians & Omnivores
Calories per serving: ~220–250 kcal (per ~200g portion)

Key Nutrients

1. Lean Protein (20–25g)

  • Source: Scad Fish
  • Benefits: High-quality protein; supports tissue repair, metabolism, and immune function.

2. Healthy Fats (8–10g)

  • Source: Natural fish oils + scallion oil
  • Benefits: Contains omega-3 fatty acids for cardiovascular, brain, and skin health.

3. Antioxidants & Bioactives

  • Capsaicin (chili): Stimulates circulation, metabolism, and pain relief

  • Citral & Terpenoids (lemongrass): Anti-inflammatory and antimicrobial

  • Flavonoids (scallions): Antioxidant, supports immune function

  • Essential oils (five-spice): Aids digestion and adds anti-inflammatory effects

4. Key Minerals

  • Iodine & Selenium (scad): Supports thyroid health and antioxidant defense

  • Iron & Magnesium: Helps with oxygen transport, energy production, and nerve signaling

  • Sodium (from condiments): Electrolyte balance – consume in moderation

1. Prepare the fish

  • Clean the mackerel thoroughly, gut it, and rinse it several times under clean water. Rub both inside and outside with coarse salt to reduce the fishy smell.
  • Use a knife to scrape off any remaining scales along the tail and backbone. Then, make a few shallow cuts on both sides of the fish to help the marinade penetrate better.
Bước 1 Sơ chế cá nục Cá nục nướng giấy bạc Bước 1 Sơ chế cá nục Cá nục nướng giấy bạc
Bước 1 Sơ chế cá nục Cá nục nướng giấy bạc

2. Marinate the fish

  • In a bowl, mix together minced lemongrass, ground chili, 1 teaspoon five-spice powder, 1 tablespoon oyster sauce, and 1 teaspoon sugar.
  • Gently cut along the belly of the fish and rub some of the marinade inside, then spread the remaining mixture over the outside of the fish.
  • Place the fish on a sheet of aluminum foil, add a few crushed stalks of lemongrass on top, then wrap the foil tightly. Let the fish marinate for 15–20 minutes to absorb the flavors.
Bước 2 Ướp cá Cá nục nướng giấy bạc Bước 2 Ướp cá Cá nục nướng giấy bạc
Bước 2 Ướp cá Cá nục nướng giấy bạc Bước 2 Ướp cá Cá nục nướng giấy bạc

3. Grill the fish

  • Preheat the oven to 160°C (320°F) for about 5–10 minutes.
  • Place the foil-wrapped fish on a wire rack, then bake at 230°C (445°F) for 20 minutes until fully cooked.
Bước 3 Nướng cá Cá nục nướng giấy bạc Bước 3 Nướng cá Cá nục nướng giấy bạc

4. Final Product

  • Unwrap the foil and enjoy the hot, aromatic fish with a gentle scent of lemongrass.
  • The flesh is sweet, moist, and subtly spicy, balancing the natural fishiness. For extra richness, you can drizzle some scallion oil on top before serving.

Bước 4 Thành phẩm Cá nục nướng giấy bạc

In many coastal regions of Vietnam, scad is a humble yet deeply beloved fish that has long been tied to the everyday family meal. Easy to catch and known for its firm, sweet flesh, scad is often braised in savory sauces, deep-fried until crisp, added to sour soups—and most memorably—grilled in foil. This method not only preserves the fish’s natural sweetness but also enhances its flavor with the aroma of lemongrass, chili, and traditional Vietnamese spices.

Each piece is marinated thoroughly, wrapped gently in rustic foil, then slowly roasted over glowing charcoal or baked in the oven—turning out a dish that is at once comforting and captivating. In places like Quang Nam, Quang Ngai, or Phan Thiet, foil-grilled scad is a popular feature at friendly seaside gatherings, often enjoyed with small cups of rice wine, forming a cherished part of Vietnam’s coastal “nhậu” (drinking) culture.

Both rustic and convenient, foil-grilled scad is a perfect example of Vietnamese culinary creativity—minimal ingredients, yet unforgettable flavor.

Cá nục nướng giấy bạc Hướng dẫn nướng cá nục bằng nồi chiên không dầu ăn thơm ngon

(Delicious Foil-Grilled Scad)

Our choices