Stuffed snakehead fish steamed and deep-fried sounds very unusual, but the method is quite simple. Let’s join the kitchen to practice this interesting dish with TasteVN!
1. Deep-fried stuffed snakehead fish
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Preparation
30 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Deep-fried Stuffed Snakehead Fish Serves 3 people
Snakehead fish 1 fish (1 kg) Minced meat 200 gr Wood ear mushrooms 50 gr Cornstarch 100 gr Green onions 3 stalks Minced garlic/chili a little Cooking oil 220 ml Fish sauce 4 tablespoons Lemon juice 3 tablespoons Common seasoning a little (salt/MSG/seasoning powder/sugar/pepper)
Ingredients and tools
How to prepare Fried Stuffed Snakehead Fish
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Processing snakehead fish
After buying the snakehead fish, clean it to remove the slime and eliminate the fishy smell by washing it with salt water and diluted vinegar, then use a knife to scrape off the excess slime.
Next, use a very sharp knife to make a longitudinal cut along both sides of the fish’s spine, cutting down to the belly edge of the fish without cutting through.
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Preparing other ingredients
Wash the green onions, drain, trim the roots, and chop them finely, then add them to the minced meat bowl. Clean the wood ear mushrooms, soak them in cold water for about 20 minutes to soften them, then trim the roots and chop the mushrooms similarly to the green onions and add them to the minced meat bowl.
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Making the stuffing mixture
Add the seasoning consisting of 1/3 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1/3 teaspoon of seasoning powder, a little pepper, 1/3 tablespoon of sugar, 1 tablespoon of cooking oil, and 1/3 tablespoon of fish sauce to the meat mixture. Mix well so that the mixture absorbs the seasoning evenly.
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Marinate the fish
Prepare a small bowl and add 1/3 teaspoon of salt, 1/4 teaspoon of monosodium glutamate (if desired), and 1/4 teaspoon of pepper, then sprinkle this seasoning over the fish to let it absorb the flavor.
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Stuff the meat into the fish
Put the marinated meat mixture into the grooves on both sides of the fish. Any leftover meat can be rolled into balls to fry and eat with it.
Note: Add the meat moderately, not too full to avoid bursting the fish. -
Fry the fish
Roll the fish evenly in cornstarch so that when frying, the fish becomes crispier and more fragrant.
Pour about 200 ml of cooking oil into a pan, wait for the oil to heat up, then add the fish to fry over medium heat. Use a ladle to pour oil over the fish to make it firmer and prevent the cornstarch from melting. If you want it to be crispier, you can roll it in cornstarch again. Next, add the rolled meatballs to fry until cooked, then remove them.
When the fish turns golden, turn off the heat and remove the fish to a plate for about 3 – 5 minutes.
Proceed to make the scallion oil: chop the scallions, add 1/3 teaspoon of salt. Then pour 1 ladle of the hot frying oil into the scallion bowl, and you have scallion oil to eat with the fish.
Turn the heat back on and fry the fish a second time, reducing the heat to low.
Make the dipping sauce: 2 tablespoons of sugar, 2 – 3 tablespoons of lemon juice, 5 tablespoons of water, 3 tablespoons of good fish sauce. Stir well to dissolve the sugar. Finely chop chili and garlic to add to the dipping sauce bowl.
At this point, the fish is golden, turn off the heat, scoop it onto a plate, and drizzle the prepared scallion oil over the fish.
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Final product
The delicious and crispy stuffed snakehead fish served with fresh vegetables will have a very tasty flavor. You can eat it with rice or wrap it in rice paper with this dish!
2. Steamed stuffed snakehead fish
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Preparation
30 minutes
Cooking
40 minutes
Difficulty
Easy
Ingredients for Steamed stuffed snakehead fish For 3 people
Snakehead fish 1 fish (1kg) Ground meat 200 gr (lean meat) Carrot 1 piece Dried wood ear mushrooms 80 gr Glass noodles 1 bundle Chicken egg 1 egg Green onions 2 stalks Ginger 1 piece Chili 2 pieces Garlic 1 bulb Shallots 2 bulbs Vinegar 6 tablespoons Cooking oil 2 teaspoons Lemon juice 1 teaspoon Fish sauce 3 tablespoons
Raw Ingredients
Tools Required
Steamer pot, steaming rack, cutting knife, spoon and chopsticks, bowls and plates,…
How to Prepare Steamed Stuffed Snakehead Fish
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Prepare the Snakehead Fish
To clean the snakehead fish of slime and eliminate the fishy smell: wash it thoroughly with saltwater and 6 tablespoons of diluted vinegar, you can use a knife to scrape off some of the slime.
Next, use a sharp knife to make a cut along both sides of the fish’s backbone, cutting to the belly and removing the backbone.
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Prepare Other Ingredients
Wash the carrot, chop half of it finely, and slice the other half into rounds. Soak 80g of dried wood ear mushrooms in cold water for about 20 minutes until they soften, then trim the stems and chop them finely. Trim the shallots, garlic, and chili, and chop them finely. Wash the ginger and slice it thinly on the diagonal.
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Marinating the fish
Use a small bowl to mix a marinade for the fish consisting of 1/2 teaspoon of cooking oil, 1/2 teaspoon of sugar, 1/2 tablespoon of fish sauce, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of ground pepper, 1 minced shallot, and 1 green onion. Use the mixture to evenly coat the fish so that it steams with a fragrant aroma and absorbs the flavors better. Remember to apply it inside the fish’s belly as well!
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Marinating the meat mixture
Add the meat to a large bowl, along with 80g of wood ear mushrooms, 1 shallot, 20g of finely chopped green onions, and 1/2 chopped carrot. Add 1/2 teaspoon of pepper and a bunch of vermicelli.
Next, marinate the meat mixture with 1 teaspoon of sugar, 1 teaspoon of seasoning powder, 1 tablespoon of fish sauce, and 1 teaspoon of cooking oil. To enhance the richness of the meat, add 1 egg to the mixture.
Finally, mix the meat mixture thoroughly so that the seasoning is evenly absorbed. Marinate for about 15 minutes for better flavor absorption.
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Stuffing meat into fish
Stuff the marinated meat mixture into the middle of the snakehead fish.
Prepare a plate to place the snakehead fish on, sprinkle the sliced ginger on top to make the fish more aromatic, and use 1/2 of a carrot cut into sections to arrange on both sides of the snakehead fish.
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Steaming the fish
Steam the plate of fish using a large pot for about 30 minutes.
While waiting for 30 minutes, prepare the dipping sauce. Mix 2 tablespoons of sugar, 2 tablespoons of hot water and stir well until the sugar dissolves. Once the sugar is dissolved, add 1 tablespoon of fish sauce and minced garlic and chili, you can adjust the spiciness to your liking. Next, add 1 teaspoon of lime juice and season to taste.
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Final product
Steamed snakehead fish stuffed with meat can be enjoyed with rice, vermicelli, or wrapped in rice paper with fresh vegetables, which will be wonderful. The fresh taste from the snakehead fish and minced meat will make this a beloved dish for the family.
How to choose fresh and delicious snakehead fish
- Choose snakehead fish of medium size, not too large or too small. The fish should have a long, slender body, not too round, feel firm to the touch, and not be mushy.
- Observe the fish’s anus to determine if it is still fresh: fresh fish will have a small anus, while a swollen one indicates that the fish is dead, about to spoil, and may sometimes be treated with chemicals.
- When processing, if the flesh of the fish is soft, the belly has a lot of fat, and there is a foul smell, then it is not good fish.
How to process fish to remove slime and effectively eliminate fishy odor
- First, you need to scale the fish (you can leave it on depending on the dish requirements), cleanly cut off the fins and tail. Next, remove the internal organs from the fish’s belly along with the cloudy membrane inside. Note to remove the white sinew next to the fish’s spine.
- Use a knife to cut off the gills and neatly trim the head. Throughout the process, you should use a sharp knife to make it easier to process the fish. The fish should be placed on a cutting board or a dry flat surface to prevent slipping and moving, making it easier for you to work.
- Use salt and lemon to rub directly on the fish or soak the fish in vinegar, warm water, etc., to eliminate the fishy odor.
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So Điện Máy XANH has finished guiding 2 ways to make steamed and fried stuffed snakehead fish that are unique. This dish is also a good idea for parties to entertain guests because of its deliciousness and eye-catching presentation. Wish you success!
*Refer to the recipe and images from 2 YouTube channels Wife’s Kitchen and Sharing is joy – Lê Nga.