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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Prepare the lemon egg yolk mayonnaise by placing egg yolks, Dijon mustard, half the lemon juice, salt, white pepper, and saffron in a bowl
2. Whisk the mixture vigorously until combined, then add neutral oil very slowly while whisking continuously to create an emulsion
3. When the mayonnaise reaches desired consistency, adjust seasoning with remaining lemon juice and water if needed
4. Drizzle extra virgin olive oil into the mayonnaise and fold gently
5. Pat the spring fish dry with paper towels and season generously with salt and white pepper inside and outside
6. Heat charcoal grill to high temperature (approximately 200-220°C or until coals are glowing red)
7. Oil the grill grates lightly to prevent sticking
8. Place spring fish directly on the charcoal grill, cooking skin-side down first
9. Grill for 6-7 minutes until the skin is crispy and golden with char marks, without moving the fish
10. Carefully flip the fish and grill the flesh side for 5-6 minutes until cooked through and lightly charred
11. Transfer grilled fish to a serving plate and drizzle generously with lemon egg yolk mayonnaise
12. Garnish with fresh lemon slices and microgreens, and serve immediately

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