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Gulbi Fish
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5 from 5 votes

Grilling Gulbi at Home - Yellow Corvina


  • 1-3 Whole Gulbi
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Vinegar
  • 1 sheet of Parchment Paper


Prep Gulbi

  • The gulbi will be frozen. So let it thaw out at room temperature. (To speed up the thawing process, you can also soak the gulbi in a bowl with cold water). It should take 15-20 minutes.
  • Once the gulbi has thawed, use a pair of kitchen scissors to trim-off the fins and tails off the fish (reference video). Then use a knife to carefully de-scale the fish. Remember to get both sides, underside and top-side.
  • Now thoroughly rinse the fish off under running water.
  • Afterwards, pat the fish down dry with a few paper towels - remove as much moisture as you can.
  • Then take out a small bowl and mix vegetable oil with vinegar. Set aside for next steps.

Wrap in Parchment paper

  • Place the prepped fish on a sheet of parchment paper (or Paper Foil).
  • Use a small brush to lather the oil and vinegar mixture onto the fish. Make sure to cover both sides of the fish.
  • Then fold the sides of the parchement paper to form a small packet (reference video).

Cook Fish

  • Place non-stick frying pan on medium heat. (No need to add any oil in!) Once the pan gets hot, reduce the heat slightly to a medium-low heat. Then add the packet in - folded side, facing down so it doesn't unravel.
  • Let it cook for 5-7 minutes on both sides - or until the fish is cooked through.
  • Carefully open the packet and serve with rice!