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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Grilled snakehead fish with galangal and lemongrass is a delicious, rustic grilled dish, with tender and chewy fish meat along with a salty, fragrant, and spicy fish skin. Let’s cook with TasteVN and make it right away!
Ingredients for Grilled Snakehead Fish with Galangal and Lemongrass For 4 people
Snakehead fish 2 fish (about 1.5kg) Galangal 1 piece Lemongrass 3 stalks Red onion 3 bulbs Chili paste 1 tablespoon Common spices a little (Salt/ sugar/ seasoning powder)
How to choose fresh snakehead fish
- When buying snakehead fish, it’s best to choose those that are still alive and swimming actively to ensure freshness. Larger fish have firmer meat and less bone than smaller fish.
- If you can’t buy live fish, choose those with clear and slightly bulging eyes, bright red gills, and when pressed, the fish feels firm and resilient. Additionally, check the fish’s anus; if it’s small, the fish is fresh; if it’s dilated, the fish has been dead for a while.
- Do not buy if the fish has cloudy eyes, soft flesh, a bloated belly, or a foul smell when cut open.
Tools needed
Grill, knife, cutting board, tongs, chopsticks,…
How to prepare grilled snakehead fish with ginger and lemongrass
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Prepare the snakehead fish
To eliminate the fishy smell and reduce the sliminess of the fish, after gutting, removing the gills, and scaling, rinse with water, then use a little salt to rub directly inside and outside the fish.
After that, rinse the fish 2 – 3 times with clean water and let it drain. Next, use a knife to make a few cuts on the fish’s body.
Effective methods to eliminate the fishy smell of snakehead fish- Method 1: Use salt to massage the fish for about 2 – 3 minutes, then rinse thoroughly and let it drain.
- Method 2: Soak the fish for about 5 minutes in diluted lemon juice (or vinegar), then massage the fish again and rinse under clean running water.
- Method 3: If you have wood ash, rub it on the fish; the fish’s slime will absorb into the ash, then use your hands to wipe off the ash and rinse the fish with water.
See details: Effective methods to eliminate the fishy smell of snakehead fish
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Marinate the fish
Galangal, shallots peeled, then washed and drained. Lemongrass trimmed, washed, and drained.
Crush the shallots, galangal, and lemongrass, then add 1 tablespoon of chili paste, 1/2 tablespoon of seasoning powder, 1/2 teaspoon of sugar, and 1/2 teaspoon of salt, and continue to pound until the marinade is well mixed.
Then rub the marinade inside and outside of the fish. Marinate the fish for about 15 – 20 minutes for the flavors to soak in.
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Grill the fish
Prepare the charcoal grill, place the grill grate on to heat it up, then place the fish on the grill, and proceed to grill the fish for about 30 – 40 minutes.
Every 7 – 10 minutes, flip the fish to ensure it cooks evenly and does not burn.
Tip: To make the fish meat richer and more aromatic after grilling, you can drizzle some marinade over the fish during the grilling process for better flavor absorption.
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Final Product
Grilled snakehead fish with turmeric and lemongrass has a bright golden color that is very eye-catching and appealing. The special recipe helps the fish absorb the flavor while still retaining its natural sweetness. The fish meat is firm, the skin is golden and fragrant, with a slight spiciness from the ingredients.
This dish can be eaten with white rice or wrapped in rice paper with some fresh vegetables, dipped in nêm sauce or a well-prepared sweet and sour sauce for the best taste.
See more:
Through this article guiding the recipe for the dish grilled snakehead fish with galangal and lemongrass that is simple and easy to make, TasteVN hopes you will have joyful meals with your loved ones. Wishing you success!
