-
Preparation
20 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
If you are looking for a steamed dish that is nutritious yet unique to change the flavor for your daily family meals, then let’s learn how to make this delicious steamed snakehead fish with mugwort with TasteVN! Let’s cook and prepare this dish right away!
Ingredients for Steamed Snakehead Fish with Mugwort For 4 people
Snakehead fish 1 fish (400gr) Mugwort 200 gr Rendered fat 1 tablespoon Cooking wine 1 tablespoon (can be replaced with white wine) Seasoning powder 1/2 tablespoon Ground pepper 1/2 teaspoon Ground chili 1 teaspoon
How to Choose Fresh Snakehead Fish
- You should choose live snakehead fish for cooking. If the fish is not alive, check the gills. If the gills are still red, it means the fish is fresh but if they are pale or dark, the fish is rotten.
- Observe the eyes of the snakehead fish. Fresh fish will have bulging, clear eyes with elastic corneas. In contrast, rotten fish that have been dead for a while will have sunken eyes, cloudy color, and wrinkled or torn corneas.
- Additionally, the mouth of the fish should be closed, and when you gently press the flesh with one finger, it should feel firm and elastic, indicating it is fresh snakehead fish.
- Avoid choosing snakehead fish that has non-elastic flesh, a swollen belly, and a distended anus; if placed in water, the fish floats as it is rotten.
How to prepare Steamed Bitter Fish with Mugwort Leaves
-
Prepare the ingredients
Clean the bitter fish by gutting it, removing the gills, washing it thoroughly, and letting it drain, then cut it into pieces about the size of a finger. Note that when cleaning the fish, remember to remove all the black veins and wash away any blood left in the fish’s belly to avoid a fishy smell.
Tip for cleaning bitter fish thoroughly, without odor- To clean and eliminate the fishy smell, soak the fish in rice water for about 15 – 20 minutes, then take it out, rinse it again with clean water, and proceed to cook.
- You can also use a mixture of salt and alcohol to soak the fish for about 10 minutes and then rinse it with water.
- Alternatively, use ginger to remove the fishy smell; soak the fish in water with a crushed piece of ginger added for about 5 minutes, then take it out and let it drain before cooking.
See details: Tip for cleaning bitter fish thoroughly, without odor
Pick the mugwort leaves, discarding the old stems and wilted leaves, then wash them thoroughly with water and let them drain.
-
Marinate the fish
Put the fish into a bowl, season the fish with the following ingredients: 1 tablespoon of cooking wine, 1/2 tablespoon of seasoning powder, 1/2 teaspoon of ground pepper, and 1 teaspoon of chili powder. Mix well and let the fish marinate for about 20 minutes.
-
Steam fish
Spread a layer of mugwort leaves on the surface of aluminum foil. Place the marinated fish in the center, add 1 tablespoon of lard on top of the fish. Cover with another layer of mugwort leaves, then wrap it into a square packet and steam in a water bath for about 45 minutes over medium heat until the fish is cooked.
-
Finished Product
Present the cooked dish on a plate, and you have completed the delicious, nutritious steamed green melon fish with an extremely eye-catching color. Although the green melon fish has quite a few small bones, it is sweet and meaty. When stewed with mugwort leaves, it becomes a blood-circulating dish that is very good for headaches. You should eat this dish while it is still hot!
See more
We hope that through the steps shared by TasteVN, you can immediately make this delicious steamed green melon fish with mugwort to enjoy and change the taste for the whole family. Wishing you success!
