Charcoal-Grilled Spring Fish with Lemon Egg Yolk Mayonnaise炭燒春魚檸檬蛋黃醬
A classic Hong Kong charcoal-grilled preparation of delicate spring fish with perfectly crisped skin, complemented by a silky lemon egg yolk mayonnaise. The richness of the sauce balances the smoky char and tender flaky flesh.
01Ingredients
- 2 whole Spring fish (approximately 400g each)
- 3 pieces Egg yolks
- 200ml Neutral oil (vegetable or light olive oil)
- 2 whole Fresh lemons
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Fine sea salt
- 0.25 teaspoon White pepper
- 15ml Water
- 2 tablespoons Extra virgin olive oil
- 1 pinch Saffron threads
- 30 grams Microgreens or fresh herbs
Nutrition (per serving)745kcal
- Protein42.5g
- Carbs3.2g
- Fat61.8g
Fiber 0.8 gSodium 385 mg
02Steps
- Prepare the lemon egg yolk mayonnaise by placing egg yolks, Dijon mustard, half the lemon juice, salt, white pepper, and saffron in a bowl
- Whisk the mixture vigorously until combined, then add neutral oil very slowly while whisking continuously to create an emulsion
- When the mayonnaise reaches desired consistency, adjust seasoning with remaining lemon juice and water if needed
- Drizzle extra virgin olive oil into the mayonnaise and fold gently
- Pat the spring fish dry with paper towels and season generously with salt and white pepper inside and outside
- Heat charcoal grill to high temperature (approximately 200-220°C or until coals are glowing red)
- Oil the grill grates lightly to prevent sticking
- Place spring fish directly on the charcoal grill, cooking skin-side down first
- Grill for 6-7 minutes until the skin is crispy and golden with char marks, without moving the fish
- Carefully flip the fish and grill the flesh side for 5-6 minutes until cooked through and lightly charred
- Transfer grilled fish to a serving plate and drizzle generously with lemon egg yolk mayonnaise
- Garnish with fresh lemon slices and microgreens, and serve immediately
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