Twice as tasty — zero fishy smell: Air-fryer cutlassfish secrets
Cutlassfish is loved for its clean, savory profile, but when it’s cooked the wrong way, that fishy aroma can be a dealbreaker. Most people pan-fry it, but with just a few tweaks you can get a much cleaner, deeper flavor.
Why does cutlassfish taste better at restaurants?
The secret is simple: remove the fishy odor and layer in fresh aroma.
Start by neutralizing odor with cheongju
Make shallow slits in the fish, then brush it lightly with cheongju (Korean rice wine). Cheongju helps neutralize that fishy smell. As the alcohol evaporates during cooking, it carries away unwanted odors. That one step alone makes the flavor noticeably cleaner.
Lightly season with salt to preserve the natural taste
After the cheongju, season the fish lightly with salt. Keep it subtle — a thin layer of seasoning lets the cutlassfish’s delicate flavor shine through.
You’ll notice the smell is already milder
The difference becomes noticeable at this stage.
Layer scallions on the bottom to infuse aroma
Lay thick slices of scallion across the bottom of the air fryer. Put the fish on top so the scallion steam rises and gently flavors the cutlassfish as it cooks. This step tames any remaining fishiness and amps up the overall aroma.
180°C (356°F) for 20 minutes, then flip and finish 5–10 minutes — the golden timing
Cook at 180°C (356°F) for about 20 minutes, then flip and cook another 5–10 minutes. The result: a crisp exterior and a moist, tender interior. The air fryer’s even heat is key to getting consistent results.
Crispy, clean texture without added oil
Unlike a skillet, you don’t need extra oil to get crispiness. The fish’s own natural oils are enough to give you that rich, toasty flavor. The result is a cleaner, lighter dish that’s easy to enjoy.
Change the method and the reaction changes, too
A woman in her 40s, identified as A, switched from pan-frying to this method and said, “There’s almost no fishy smell, so my family eats it more.” One simple change in technique can completely shift how an ingredient is received.
At the end of the day, it’s about removing odor and adding aroma
Using cheongju to remove off-odors and scallions to layer in scent — those two steps make the biggest difference. Finish it in an air fryer and the dish’s quality goes up a notch.
Small technique tweaks can transform fish dishes
For ingredients like cutlassfish that can divide opinions, these little details matter. Try this method once and you’ll immediately see why it tastes better.
