Stir-fried snakehead fish with lemongrass and chili and braised fish are 2 braised dishes that are simple and easy to make but promise to bring your family a delicious and cozy meal. Let’s get into the kitchen with TasteVN right away and show off your skills in making these 2 dishes!
1. Stir-fried snakehead fish with lemongrass and chili
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Stir-fried snakehead fish with lemongrass and chili For 4 people
Snakehead fish 600 gr Lemongrass 3 stalks (minced) Bird’s eye chili 2 fruits (minced) Minced ginger 2 tablespoons Minced garlic 2 tablespoons Minced ginger 2 tablespoons Color water 2 tablespoons Fish sauce 1.5 tablespoons Vinegar 1/2 cup Cooking oil 2.5 tablespoons Common spices a little (sugar/salt/seasoning powder/msg)
Ingredient image
How to Prepare Grilled Snakehead Fish with Lemongrass and Chili
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Prepare the snakehead fish
To remove the slime and fishy smell, when you buy snakehead fish, use scissors to cut off the head, gills, fins, and entrails. Then put the fish in a basin with 2 teaspoons of salt and 1/2 cup of vinegar, then use your hands to rub it thoroughly and wash it clean with water.
Next, add the minced ginger to the fish, massage it evenly for about 3 – 5 minutes, then wash the fish with water about 1 – 2 more times and let it drain.
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Marinate the fish
Put the fish in a bowl and marinate it with 2 tablespoons of soy sauce, 2 teaspoons of seasoning powder, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar, 1/2 tablespoon of cooking oil, 1 teaspoon of salt, and 1/2 tablespoon of fish sauce, then mix well and let the fish absorb the spices for about 20 minutes.
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Cook the fish
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add 2 tablespoons of minced garlic, half the amount of lemongrass, and minced chili to sauté until fragrant.
When the ingredients become aromatic, add the marinated fish and stir evenly over medium heat until the fish is cooked and firm.
Next, add 1 tablespoon of fish sauce, 1 cup of water, and the remaining minced lemongrass and chili into the pan. Lower the heat and continue to cook until the liquid in the pan reduces and the fish absorbs the seasonings.
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Final product
Serve the fish cooked with lemongrass and chili on a plate and enjoy. The fish is soft and fatty, fully infused with seasonings, and has a fragrant lemongrass aroma with a slight spiciness from the chili, making it delicious when served with hot rice. Get into the kitchen and make this dish right away!
2. Braised Snakehead Fish
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Preparation
15 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Braised Snakehead Fish Serves 4 people
Snakehead fish 200 gr Bird’s eye chili 1 piece Green onion 3 stalks Garlic 1 clove Cooking oil 2 tablespoons Fish sauce 4 tablespoons Vinegar a little Common seasoning a little (sugar/salt/MSG/seasoning powder)
Ingredient Image
How to Cook Braised Snakehead Fish
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Prepare and Marinate the Snakehead Fish
To save time, you can ask the seller to gut, cut the fins, tail, and head of the snakehead fish beforehand. When you bring the fish home, rub it with salt and a little vinegar for about 3 – 5 minutes, then rinse it several times with water and let it drain.
Marinate the fish with 1 teaspoon of salt, then mix well and let the fish absorb the seasoning for about 15 minutes.
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Prepare other ingredients
Wash the green onions and chop them finely. Peel the garlic, crush it, and then chop it finely.
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Fry the fish
Place a pan on the stove, add 2 tablespoons of cooking oil and heat it up, then add the fish to fry over medium heat until the fish is golden brown on both sides, then remove the fish to a plate.
Tip: Frying the fish before braising helps the fish to be crispy, absorb the seasoning easily, and shorten the cooking time, while preventing the fish from breaking apart during the braising process.
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Fish Stew
Utilizing the oil used for frying the fish earlier, add the minced garlic and sauté until fragrant.
When the garlic is aromatic, reduce the heat and add 4 tablespoons of fish sauce, 2 tablespoons of sugar, and stir well until the spices dissolve completely and the sauce thickens.
When the sauce starts to thicken, add the fish to the pot, then add 1 teaspoon of monosodium glutamate to the fish, and continue to stew over low heat for about 2 – 3 more minutes for the fish to absorb the flavors.
Finally, turn off the heat, then add chopped green onions, and use scissors to cut a bit of chili on top to finish.
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Final Product
When enjoying, you can feel the crunchiness and richness of the fish, combined with the sweet and salty flavors, especially the spicy kick that is very stimulating.
This dish may be simple, but it promises to make your family’s meals more appealing and warm!
What is a Chot fish?
- The Chot fish – also known as the catfish, is a type of smooth-skinned fish belonging to the catfish family. It mainly lives in freshwater areas. In our country, the Chot fish is most commonly found in the Mekong Delta, especially in Bac Lieu.
- This species has a small head, a blunt mouth with 4 pairs of whiskers. Its body is flattened and shines with a golden yellow color. There are many very sharp spines on its body.
- With Chot fish, locals can prepare many rustic and diverse dishes such as: braised with lemongrass, cooked with tamarind, banana stew, or fermented fish, all of which are very delicious.
How to choose fresh and delicious Chot fish
- During the rainy days (usually in the 7th – 8th lunar months), Chot fish swim along canals to the fields. This is considered the best time for fishing as the fish are very fat, with firm, sweet, and rich meat.
- Live Chot fish will be the freshest, so prioritize choosing fish that are still alive.
- For processed fish, you should check for fish that have a bright red color, fresh appearance, and shiny skin.
- Observe the fish’s eyes to be clear, and the gills to be bright red without any black spots. Gently press the fish’s body to feel for elasticity without any indentation.
- Do not choose fish that have a foul smell, with eyes red or black without pupils, and with flesh or gills that are dark red turning black or pale green.
See details: Top tips for choosing fresh and quality fish
How to prepare snakehead fish without the fishy smell
- The body of the snakehead fish has many sharp spines, which can cause pain when pricked, so when preparing the fish, you need to be careful and may wear gloves to avoid being pricked.
- Rub salt all over the fish for about 2 minutes, then rinse with water; the fishy smell will disappear.
- Soak the fish in a diluted saltwater mixture for 10 – 15 minutes, then rinse with water to completely eliminate the fishy smell.
- You can also soak the fish in rice water for about 15 minutes; rice water effectively removes the fishy smell from the fish.
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The article above has provided you with 2 ways to make spicy lemongrass braised fish and dipping sauce that are rich in the flavors of home, making it irresistible to anyone. Wishing you great success and a delicious meal with your family!
*Refer to images and recipes from YouTube channels: Ngọc Kitchen and Huỳnh Phương Món ngon tại nhà
