Grilling Gulbi at Home - Yellow Corvina

5 from 5 votes

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.

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).

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!