If you are a fan of rolled dishes, then you definitely cannot miss the attractive and unique dish of fish rolled in betel leaves and frog rolled in betel leaves. Today, the cooking section cooking will introduce you to 2 grilled dishes that are unique with easy and simple preparation methods.
1. Fish rolled in betel leaves
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fish rolled in betel leaves For 2 people
Snakehead fish fillet 200 gr Betel leaves 10 leaves Chopped shallots 1 tablespoon Chopped garlic 1 tablespoon Fish sauce 1 teaspoon Cooking oil 1 tablespoon Pepper/ sugar A little
How to choose fresh and delicious snakehead fish
- You should choose snakehead fish that have light pink flesh, and avoid buying fish with unusual green or purple spots.
- Additionally, you can check the freshness of the fish by pressing it with your hand; if the flesh does not stick to your hand when you pull away and the indentation returns to its original state, it means the fish is fresh, otherwise it is not fresh.
- To choose fresh and safe snakehead fish, you can visit supermarkets, shopping centers, or reputable specialty stores to buy.
Tools required
Charcoal grill, knife, cutting board, skewers, plate,…
How to prepare Fish rolled in wild betel leaves
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Prepare and marinate snakehead fish
Clean the snakehead fish, to eliminate the fishy smell, soak the fish in diluted salt water for 5 – 10 minutes. Then, take it out and let it drain.
Once the fish is drained, cut it into pieces about the thickness of one finger.
To marinate the fish, add 1 teaspoon of pepper, 1 tablespoon of minced shallots, 1 tablespoon of minced garlic, 1 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 tablespoon of cooking oil. Mix well so that all sides of the fish absorb the seasonings and marinate for 10 minutes.
Tip:
- To eliminate the fishy smell, in addition to using diluted salt water, you can soak the fish in rice washing water for about 10 minutes. Then, take it out and let it drain.
- You can also remove the fishiness by soaking the fish with water and smashed ginger for 5 minutes.
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Shaping the roll
Cut off the stems of the betel leaves, wash them thoroughly, and let them drain.
Lay the betel leaves on a plate, with the tail of the leaf facing outwards, and place a piece of fish on top. Carefully fold the two edges of the betel leaves in, then gently roll the fish up.
Continue doing this until all the fish is used. After finishing, use skewers to secure them so that the betel leaves do not unfold during grilling.
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Grilling the fish
After the charcoal fire is hot, place the betel leaf rolls on the grill and start grilling, always turning them evenly so that the betel leaves do not burn and cook evenly.
Once you observe that the betel leaves have softened and cooked, you can take them out. The snakehead fish wrapped in betel leaves is now cooked, and you can serve it on a plate and enjoy.
Tip: You can fry the snakehead fish wrapped in betel leaves in a pan if you don’t have a charcoal grill at home.
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Final Product
The grilled fish wrapped in betel leaves is completed with the fragrant flavor of betel leaves combined with the soft and fatty taste of snakehead fish, making the dish more delicious than ever.
You can enjoy this dish with fresh vegetables and dip it in fermented fish sauce to enhance the rich and distinctive flavor of the dish.
2. Frog Wrapped in Betel Leaves
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Grilled Frog Wrapped in Betel Leaves For 2 people
Frog legs 600 gr Betel leaves 250 gr Pork sausage 150 gr Fat 300 gr Green chili 8 pieces Chopped shallots 4 tablespoons Chopped garlic 4 tablespoons Chopped lemongrass 3 tablespoons Roasted crushed peanuts 3 tablespoons Honey 1 tablespoon Soy sauce 6 tablespoons Cooking oil 3 tablespoons Five-spice powder 1/2 teaspoon Common seasoning a little (pepper/sugar/seasoning powder)
How to Choose Fresh Ingredients
How to choose fresh frogs
- There are usually 2 types of frogs in the market: wild frogs and farmed frogs. Farmed frogs are usually plump and meaty, but their meat is not as firm as that of wild frogs. Therefore, depending on your needs, you should choose the appropriate type of frog meat.
- To ensure freshness, you should buy live frogs and then process them, limiting the purchase of frozen or pre-processed frogs.
- You should choose frogs that are proportionate in size, with evenly colored skin that does not show any unusual spots.
How to choose fresh pork sausage
You should buy fresh pork sausage from reputable specialty stores, supermarkets, or convenience stores to ensure quality and hygiene. Additionally, you can also make it at home following the specific instructions from TasteVN in the link below.
How to choose fresh, delicious pork fat
- You should choose thin, large pieces of pork fat that are translucent white and not torn.
- There should be no unpleasant or abnormal smell when sniffed.
- At the same time, it should not feel slimy when touched.
Required tools
Non-stick pan, bowl, plate, bamboo skewers, chopsticks,…
How to make frog wrapped in betel leaves
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Prepare the frog meat
To remove the fishy smell from the frog meat, use rice wine and crushed ginger to wash the frog several times until clean. Then, rinse briefly with clean water.
Remove the frog meat from the bones, then chop finely.
Tip: Besides using rice wine and ginger to remove the fishy smell of the frog, you can also use a mixture of vinegar and salt to wash the frog clean.
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Mix frog paste
Remove the betel leaves, wash them clean, and then cut them into strips.
Add all the finely chopped frog meat to the bowl, then add 150g of raw pork sausage, 100g of finely chopped betel leaves, 2 tablespoons of minced shallots, 2 tablespoons of minced garlic, 1 tablespoon of minced lemongrass, 1/2 teaspoon of five-spice powder, 1 tablespoon of black pepper, 1/2 tablespoon of sugar, 1/2 tablespoon of seasoning powder, and 1 tablespoon of soy sauce.
Mix this mixture well and let it marinate for 5 – 7 minutes.
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Make dipping sauce
Place a pan on the stove, wait for the pan to heat up, then add 1 tablespoon of cooking oil.
Once the oil is hot, add 2 tablespoons of minced shallots, 2 tablespoons of minced garlic, and 2 tablespoons of minced lemongrass. Stir continuously until the shallots, garlic, and lemongrass are slightly golden and fragrant. Then, add 3 tablespoons of roasted peanuts that have been crushed and 150ml of water. Cook over medium heat until the peanuts swell and soften, blending with the seasoning to create a thick sauce.
Finally, add 1 tablespoon of pepper, 1 tablespoon of honey, 5 tablespoons of soy sauce, and stir well.
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Shaping roll
Spread the wild betel leaves on a plate, with the smooth side facing down and the tail of the leaf pointing outwards.
Add the filling, fold the two edges of the wild betel leaves in and gently roll the leaves up. After rolling, take a piece of lard wrapper and spread it out, place the rolled wild betel leaf on top and roll again. Continue doing this until you finish the filling and the wild betel leaves.
Then, use skewers to secure them.
Tip: Using the lard wrapper on the outside helps keep the dish moist and adds a rich aroma.
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Frying frog
Place a pan on the stove, add 2 tablespoons of cooking oil. Gradually place the skewered wild betel leaf rolls into the pan and pan-fry over medium heat.
After about 5 minutes, the lard will gradually melt, forming a shiny layer, and the wild betel leaves will be cooked and firm, then turn off the heat. Place the wild betel leaf rolls on a plate.
Tip: You can also grill them according to your preference.
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Final Product
The betel leaf rolls after completion have an appealing layer of fat covering them combined with rich frog meat.
The dish will taste better when you combine it with dipping sauce and can be served with fresh vegetables and rice vermicelli.
How to choose fresh and delicious betel leaves
- You should choose leaves that are dark green, with surfaces that are not spotted with black or yellowed.
- Choose leaves that are still fresh, intact on the stem or branch.
- When smelling, the leaves have a characteristic aroma; do not buy leaves that have a strange smell or are bruised.
Above is a detailed recipe for grilled fish wrapped in betel leaves and grilled frog wrapped in betel leaves that is delicious, unique, but extremely simple to make. This dish is perfect for treating the family on weekends so everyone can gather together to grill and enjoy. Quickly save this and show off your cooking skills this weekend.
*Refer to the recipe and images from the YouTube channel THIÊN ĐƯỜNG ẨM THỰC / Food Paradise and Mon Ngon Moi Ngay.
