Snakehead fish is benign and easy to prepare, making it a familiar dish for everyone. Today, let’s join TasteVN cooking to transform fried dishes from snakehead fish in a different style with 2 unique and novel ways to make crispy fried snakehead fish with tamarind sauce to enrich your family’s meal!
1. Crispy fried snakehead fish with tamarind sauce
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy fried snakehead fish with tamarind sauce For 3 people
Snakehead fish 1 fish (about 700g) Crispy flour 100 g Yellow tamarind 50 g Chili 2 pieces Garlic 2 cloves Lemongrass 2 stalks Cilantro 3 sprigs Green onion 2 sprigs Fish sauce 2 tablespoons Cooking oil 300 ml Common spices A little (Sugar/ salt/ ground pepper)
Image of ingredients
How to prepare Fried Snakehead Fish with Tamarind Sauce
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Prepare the snakehead fish
You should buy a snakehead fish weighing about 700g, clean it, cut off the gills, scale it, remove the slime, and rinse it briefly with water. Rub the fish with salt and then rinse it again with water, letting it drain.
Use scissors to cut out the backbone of the fish, then use the scissors to cut into the flesh to allow the marinade to seep in better.
Marinate the fish with about 1/4 teaspoon of salt, 1/2 teaspoon of ground pepper, and use your hands to gently rub the seasonings onto the fish.
Then, use about 100g of batter to coat the fish with a layer of flour.
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Fry the fish
Heat a pan on the stove, set to medium-low heat, add about 300ml of cooking oil to submerge the fish, wait for the oil to heat up and shimmer, then add the fish to fry. While frying, drizzle oil over the fish.
When the fish turns golden brown on all sides, remove it to a separate plate.
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Making spicy tamarind sauce
Peel 2 cloves of garlic, finely chop them, and finely chop 2 chili peppers as well. Smash and finely chop 2 stalks of lemongrass. Soak about 50g of ripe tamarind in 100ml of warm water and mash to extract the juice. Wash 2 stalks of green onions and 3 sprigs of cilantro, then chop them finely.
Place a pan on the stove, add 2 tablespoons of cooking oil (fish frying oil), add the chopped garlic, and sauté until fragrant over medium heat, then add the chopped lemongrass and chili, stirring continuously.
Next, pour the tamarind juice into the pan, add 2 tablespoons of fish sauce, 1 tablespoon of sugar, and stir well. When the mixture boils, add the chopped green onions and cilantro, stir well, then turn off the heat.
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Finished product
Finally, drizzle the spicy tamarind sauce evenly over the fish and enjoy.
Crispy fried snakehead fish with spicy tamarind sauce is delicious and rich, with sweet fish and a tangy, spicy tamarind sauce that sounds really appetizing, doesn’t it?
Serve it with rice paper, noodles, and some fresh vegetables to enhance the dish’s flavor!
2. Crispy Snakehead Fish with Tamarind Sauce and Vegetables
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy Snakehead Fish with Tamarind Sauce and Vegetables Serves 2
Snakehead fish 1 fish (about 600g) Crispy frying flour 100 g Chicken egg 1 egg Carrot 1/2 piece Onion 1/2 piece Yellow tamarind 50 g Chili 1 piece Garlic 2 cloves Cilantro 2 sprigs Oyster sauce 2 tablespoons Chili sauce 2 tablespoons Cooking oil 150 ml Common seasoning a little (Sugar/ salt/ ground pepper)
How to Choose Fresh Ingredients
How to choose fresh carrots
- When buying carrots, choose those with dark orange color and heavy weight, as these carrots have sufficient moisture and nutrients, making them fresher.
- Do not buy carrots that have damaged or distorted surfaces. Damaged carrots are very susceptible to bacterial contamination.
- You can press your fingernail into the carrot skin; if it releases water, it means the carrot is still very fresh. If it feels a bit soft or has wrinkles, it means the carrot has lost a lot of moisture and is not fresh, so it should not be purchased.
How to choose fresh and delicious eggs
- Eggshell: You should choose fresh eggs, with a thin white powdery layer on the outside. Do not choose eggs with overly smooth or shiny shells, or those that feel like they have cracks, as these are old eggs of poor quality. When you touch the eggshell, fresh eggs usually feel slightly rough and heavy. In contrast, poor-quality eggs feel different.
- Egg candling: When you hold the egg up to sunlight or a lamp, the egg should be a light red or tangerine color, clear or slightly cloudy. The inside of the egg should not have any red light, no black spots, and the yolk should be very clearly defined.
- Shake gently: Hold the egg up to your ear and gently shake it; if you hear a sound, the egg is of poor quality and has been stored for too long. If you do not hear anything but feel strong movement when shaking, the egg is spoiled, and the chicken is still in the process of hatching.
How to prepare Crispy snakehead fish with tamarind sauce and vegetables
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Prepare the ingredients
Peel 1/2 carrot, wash it clean, and then cut it into small dice.
Peel 1/2 onion and cut it into small dice as well.
Remove seeds from 1 chili and chop it finely. Peel the garlic and mince it.
Put 50g of yellow tamarind in a bowl and pour in 3 tablespoons of boiling water. Mash it well and let it sit for about 10 minutes for the tamarind to release its juice.
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Prepare the snakehead fish
After purchasing the snakehead fish, clean the scales, remove all the internal organs, and wash it thoroughly. Then use a knife to make slashes on the fish’s body.
Next, use 1 teaspoon of salt to rub evenly over the fish, then beat one egg and apply it to the fish. After that, use 100g of crispy flour to coat a layer over the fish.
Place a pan on the stove, add 150ml of cooking oil, and wait for the oil to heat up before adding the fish to fry until golden and crispy on both sides.
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Making tamarind sauce
Prepare a bowl, add 2 tablespoons of oyster sauce, 2 tablespoons of chili sauce, 2 tablespoons of sugar, 1/2 teaspoon of salt, 1 teaspoon of ground pepper, and the soaked tamarind water, stir well to dissolve all the ingredients.
Place a pot on the stove, add 2 minced garlic cloves and sauté until golden and fragrant, then pour in the mixed tamarind water. Wait for the water to boil, then add the sliced carrots, onions, and chili, cook for about 10 minutes, then turn off the heat.
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Finished product
Place the fried fish on a plate, pour the tamarind sauce over it, and enjoy right away!
The snakehead fish is crispy, the fish meat is naturally sweet, along with the sweet and sour tamarind sauce, and the vegetables are soft and nutty. You can enjoy it with lettuce for a delicious meal!
How to choose fresh and delicious snakehead fish
- It is advisable to buy wild snakehead fish, as the meat will be tastier than farmed snakehead fish. Choose fish that have a long, slender body, with black and yellow scales and green spots.
- You should choose fish that are still alive, swimming vigorously, and have no fungal spots on their bodies. Fresh snakehead fish have a small anus; if you choose fish with a swollen anus, it means the fish has been around for a long time, has decomposed, and has been treated with many harmful preservatives.
- You should choose wild snakehead fish that weigh only about 0.5 – 1kg each, with dark black scales, a pointed head, and a long tail, as they will have more meat and be firmer. When grilled, the meat will be sweeter and tastier than farmed snakehead fish.
Effective ways to remove the fishy smell from snakehead fish
- You can use kitchen ash or betel nut lime to rub all over the fish and rinse it with clean water several times to effectively remove the slime and fishy smell.
- You can also soak the fish in diluted saltwater or rice washing water for about 10 minutes; after rinsing with clean water, it will significantly reduce the fishy smell.
- Additionally, to eliminate the fishy smell, you can use lemon, vinegar, or white wine to rub all over the fish, which is also an effective method you can use.
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