Snakehead fish is a delicious ingredient that can be prepared in many tasty dishes. TasteVN suggests you 2 ways to make braised dishes with snakehead fish. Let’s get cooking!
1. Braised Snakehead Fish
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Preparation
15 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Braised Snakehead Fish Serves 3 people
Snakehead fish 500 grams Pork belly 400 grams Green onions 30 grams Shallots 2 bulbs Garlic 10 grams Chili 2 fruits Filtered water 300 ml (can be replaced with fresh coconut water) Sugar 10 grams Fish sauce 10 grams Seasoning powder 10 grams
How to choose good pork belly
- Choose meat with a harmonious combination of fat and lean, neither too much nor too little of each. This will prevent the meat from being greasy due to excess fat or dry due to too little fat.
- The surface of the meat should be smooth, not too greasy, and the meat must have good elasticity, with a certain degree of stretch between the muscle fibers.
- Good pork belly will have a bright red color and a moderately bright hue. If it’s too dark, the meat is old or has been stored for too long. If the color is too deep, the meat has been treated with chemicals.
How to make Eel Stew
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Prepare the eel and meat
Wash the eel with a mixture of vinegar and salt, then rinse with clean water. You can also prepare it in the above way.
Wash the pork belly with diluted salt water, then rinse with clean water and let it drain in a basket. Finally, cut it into small, bite-sized pieces.
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Prepare other ingredients
Peel the shallots and chop them finely. Peel the garlic, crush it, and then mince it.
Wash the chili briefly with water and cut it into small pieces. Wash the green onions and chop them finely.
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Marinate Fish
When the snakehead fish is dry, put it into a bowl or plate, then add half of the chopped onion and garlic, 1/2 teaspoon of pepper, and the chopped chili.
Add 1 tablespoon of seasoning, 2 tablespoons of sugar, and 2 tablespoons of fish sauce. Use chopsticks to mix well and let it sit for about 10 – 15 minutes for the fish to absorb the spices.
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Stew Fish
Place a pot on the stove and add the pork belly to cook over high heat until the fat renders.
Cook until the meat is golden brown and the fat has rendered, then add the snakehead fish to the pot. It’s best to keep the meat at the bottom and place the fish on top.
When the fish starts to firm up, add 300ml of filtered water (coconut water) and 1 tablespoon of caramel sauce for fish stew. Then cover and boil for about 3 – 5 minutes.
At this point, open the lid and adjust the seasoning to taste, adding the remaining chopped onion and garlic to the pot, then continue boiling. If you like it spicy, you can add a few whole chili peppers!
Depending on your taste, you can stew it until it thickens or leave the liquid slightly thick. Just before turning off the heat, add the green onions to the pot to finish.
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Final product
Delicious, flavorful snakehead fish cooked in a clay pot, with tender, naturally sweet fish meat that has no fishy smell. The sauce is rich and flavorful, and a bite of the pork belly is soft and fatty. This dish served with hot rice will definitely make you sigh with pleasure.
2. Snakehead fish cooked with tomatoes
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Preparation
15 minutes
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Processing
15 minutes
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Difficulty level
Easy
Ingredients for Snakehead fish cooked with tomatoes For 3 people
Snakehead fish 500 grams Tomatoes 4 fruits Green onions 30 grams Garlic 40 grams Sugar 10 grams Seasoning powder 10 grams Salt 10 grams Fish sauce 10 grams
Tools: earthen pot, cutting board, knife,…
How to cook Braised snakehead fish with tomatoes
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Prepare the ingredients
After buying the snakehead fish, wash it with a mixture of vinegar and salt, then rub it on the fish’s body to remove the slime. You can also add about 1 handful of salt to the fish and massage it for about 2 – 3 minutes to clean the slime.
Additionally, you can process the snakehead fish as described above.
Wash the tomatoes with water and cut them into quarters or smaller into wedges.
Wash the green onions, cut the green onion tops into pieces about 2 – 3 cm long. The leaves should be cut into small slices to add to the braised fish.
Peel the garlic, crush it, and then finely chop it. Wash the chili briefly and then chop it finely.
Tips for choosing delicious eel: To choose delicious eel, you should select those that are still alive and move actively. Fresh eels are those that are elongated, uniformly round, and have a white belly.
How to clean eels to remove slime and odor
- Clean eels with salt and vinegar: With this method, simply mix vinegar with a little salt and gently rub it on the eel’s body; the slime will be removed, and the fishy smell will be significantly reduced.
- Clean eels with hot water: First, boil water at about 70 – 80 degrees Celsius and add a little salt. Then soak the eels in the water for about 5 – 7 minutes; when the water cools down, use your hands to gently rub them. Finally, rinse with clean water.
- Clean eels with kitchen ash: If you have kitchen ash at home, the cleaning process is very simple. Just put the eels into a basin of ash, then use the ash to rub the eels in your preferred direction. This method can thoroughly remove slime and the fishy smell.
- Clean eels with banana leaves: Simply crush a handful of fresh banana leaves and use them to rub the eel’s body. The sap in the banana leaves can effectively eliminate slime and the fishy smell. After that, just rinse with clean water, and you can prepare delicious dishes.
See moreIt’s really simple to make this delicious dish, isn’t it? Let’s get into the kitchen right away. TasteVN wishes you success!
*Refer to images and recipes from cooky.vn and 2 YouTube channels: Món Ăn Ngon Nhà Nấu and MÓN NGON DỄ LÀM.
