How to cook delicious and fragrant snakehead fish tapioca noodle soup that is addictive

How to prepare Snakehead Fish Cake

• 1

  Prepare snakehead fish and ingredients

  Clean the snakehead fish, remove the scales, fins, and gills, then rub the fish body with salt to eliminate the fishy smell. If you like to eat the fish’s intestines, you can leave them in, no need to throw them away. Cut the fish into bite-sized pieces.

  For straw mushrooms, use a knife to clean any dirty spots, then split the larger mushrooms in half and soak them in saltwater for about 15 minutes, then remove and let drain.

  Wash the green onions and let them drain. Then cut the leaves into small pieces and cut the green onion tops into strips about the length of one finger.

  How to clean snakehead fish properly without a fishy smell

  • Method 1 (using salt): Rub salt and gently massage the fish body for about 2 – 3 minutes. Then rinse with clean water.
  • Method 2 (using lemon or vinegar and warm water): Soak the cleaned fish in a mixture of lemon juice or vinegar with warm water for 3 – 5 minutes. Then massage the entire fish body once more and rinse with clean water.
  • Method 3 (using white wine): Marinate the cleaned fish with white wine for 2 – 5 minutes. Then rinse with clean water.

  See details: How to effectively and quickly eliminate the fishy smell of snakehead fish

  How to properly clean straw mushrooms

  • To clean the mushrooms thoroughly and without odor, after purchasing, cut off the stems (roots) and any damaged parts.
  • Soak the cleaned mushrooms in diluted saltwater, rice washing water, or cornstarch for about 30 minutes, then remove and rinse thoroughly.
  • If using saltwater to clean the mushrooms, do not soak for too long, or the mushrooms will become soft, losing flavor and sweetness.

  See details: How to clean straw mushrooms for use in dishes

  

  
• 2

  Marinate Snakehead Fish

  Put the fish in a bowl, marinate with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of monosodium glutamate, 2 teaspoons of sugar, and 2 minced shallots, mix well and let it sit for about 15 – 20 minutes to absorb the spices.

  

  
• 3

  Knead the Dough

  Put 400g of tapioca flour into a bowl, divide about 100ml of hot water mixed with about 1 tablespoon of cooking oil into several portions and pour them in gradually, each time you pour in, use your hands and a spoon to knead until the dough sticks together into lumps.

  Then knead with your hands for about 10 – 15 minutes until the dough forms a smooth and elastic mass.

  Tip:

  • You can use cornstarch if you don’t have tapioca flour; both types of flour help create noodle strands with a slight chewiness.
  • If you don’t want the noodles to be too chewy, you can mix 50g of rice flour into the dough mixture.
  • If the dough is too wet and sticky, add more flour; if the dough is dry, add more water, so it’s best to knead with your hands to feel the consistency of the dough.
  • Adding cooking oil to the dough helps prevent the noodle strands from sticking when cut into small pieces.

  

  

  

  
• 4

  Cutting dough

  Take small portions of dough, lightly coat with a layer of flour to prevent sticking, roll into a ball, then flatten to about 1/4 of a finger’s thickness and cut into small strands for eating. After cutting the strands, remember to gently separate each strand by hand to prevent them from sticking together.

  Tip: To prevent sticking, you should sprinkle a layer of flour over the cut dough and toss it gently.

  If the cutting process takes too long and the dough dries out, you can add about 1 – 2 tablespoons of hot water and knead the dough again to make it pliable.

  

  

  
• 5

  Make the broth

  Place a pan on the stove, add 1 tablespoon of cooking oil and heat it up, then add the marinated snakehead fish and stir-fry until the fish is firm, then add about 2 liters of water and boil for 15 minutes.

  Next, add the straw mushrooms and cook for another 10 minutes before adding the green onions. Season the pot with 2 tablespoons of sugar, 1/2 tablespoon of salt, 1 tablespoon of seasoning powder, and 1 tablespoon of fish sauce, wait for it to boil again, then taste and adjust the seasoning to your preference before turning off the heat.

  

  

  

  
• 6

  Boil the cake flour

  Scoop a little broth into a separate pot and bring it to a boil, add the cut cake flour and boil for about 10 minutes over medium heat, until the cake is transparent and floats on the surface of the water, indicating it is cooked.

  Tip:

  • You can boil the cake flour in water with oil to prevent it from sticking together while boiling.
  • Boiling the cake flour in the broth will make the cake more flavorful.
  • Do not add the cake flour into a large pot of broth, as it will cause the cake to swell and become soft, making the outer layer of tapioca flour sticky and the broth cloudy and thick. If not consumed fully, it can spoil the whole pot of cake.

  

  
• 7

  Final Product

  The bánh canh is chewy and soft, accompanied by a rich, delicious broth and tender fish absorbing the spices. Having a bowl of bánh canh cá lóc made from tapioca flour in the morning with family is so delightful. Let’s make and enjoy it!