Delicious Steamed Catfish with Soy Sauce Recipe to Energize Your Week

How to prepare Grilled Snakehead Fish with Soy Sauce

• 1

  Prepare the fish and ingredients

  First, you need to scrape off the fish scales (you can leave them on depending on the dish requirement), clean the fins and tail of the fish.

  Next, remove the internal organs from the fish belly along with the cloudy membrane inside. Be sure to remove the white tendons next to the fish’s side, use a knife to cut off the gills and trim the head.

  After eliminating the fishy smell, wash the fish thoroughly with cold water and let it drain in a basket.

  When the fish is drained, cut it into bite-sized pieces.

  Chop off the roots of the green onions and coriander, wash them clean, and then chop them finely.

  Peel the ginger, shallots, and garlic, wash them clean, and slice them.

  Peel the onion, wash it clean, cut the stem so that the onion can spread out more easily, and slice it thinly. Wash the dill and cut it into pieces about 4 cm long.

  Tip: To prevent the fish from being fishy, you can use salt combined with a little lemon to rub on the fish’s body; alternatively, you can use 2 tablespoons of white wine or marinade seasoning.

  

  

  

  
• 2

  Making the fish steaming sauce

  You place a pan on the stove, add a bit of oil to sauté ginger, then add shallots and garlic. Be careful to keep the heat medium so that the shallots are fragrant and golden without burning. After that, add soy sauce and simmer over medium heat until the mixture thickens, then turn off the heat.

  

  

  

  
• 3

  Pan-frying the fish

  After the fish is cut into bite-sized pieces, you turn on the stove to heat the pan, then add 20g of cooking oil and set the heat to low.

  Next, add the fish to the pan and fry until the fish is firm and golden crispy. Then turn off the heat and place the fish on a plate in preparation for the steaming step.

  

  

  

  
• 4

  Steaming the fish

  First, add water to the steaming pot and bring it to a boil, then place the plate of fish in to steam, making sure to keep the heat low so the fish doesn’t break or become mushy.

  Next, drizzle the sauce you prepared earlier over the fish and cover it to steam for about 20 minutes. After 10 minutes of steaming, open the lid and add the sliced onion to steam together.

  

  

  

  
• 5

  Final product

  The aromatic fragrance of the steamed snakehead fish with soy sauce is unmistakable; at this point, arrange the fish on a plate, garnishing with chopped dill and a few slices of chili, sprinkle some pepper on top and enjoy your dish!