How to Cook Delicious and Simple Snakehead Fish Porridge with Coconut Milk in the Southern Style

How to Cook Snakehead Fish Porridge with Coconut Milk

• 1

  Prepare the Snakehead Fish

  After purchasing the snakehead fish, clean the scales, remove the intestines, scrape off the slime, and wash the fish thoroughly.

  Then use a knife to remove the fish bones and cut the fish into bite-sized pieces.

  Tips for Cleaning Snakehead Fish: No Fishy Smell, No Slime:

  • To remove the fishy smell after cleaning the scales and removing the intestines, wash the fish with water and then soak it in a dilute saltwater solution, adding the juice of 1 lemon and crushed ginger. Soak the fish for about 5 – 10 minutes and then rinse it with clean water.
  • For effective slime removal, you can use salt to scrub the fish before washing it with water.
  • Another good way to eliminate the fishy smell and slime is to use alcohol or vinegar to wash the fish.

  

  

  

  
• 2

  Prepare other ingredients

  Shiso leaves, green onions, and cilantro should be picked to remove any damaged or inedible leaves, then finely chopped. Peel the ginger and cut it into strips.

  Peel the shallots and slice them. Soak the shrimp in warm water until they expand and soften, then remove and drain.

  

  

  

  
• 3

  Marinate the snakehead fish

  After preparation, the snakehead fish will be marinated with 2 teaspoons of fish sauce, 1 tablespoon of fried garlic, 1 teaspoon of ground pepper, 1 teaspoon of seasoning powder, 1/2 tablespoon of julienned ginger, 3 sliced shallots, and 1 chopped chili, then mixed well for the fish to absorb the spices.

  

  

  

  
• 4

  Cook the porridge

  Add 1 liter of water to the pot and bring to a boil. When the water boils, add 1 cup of rice and soaked dried shrimp, and cook for 15 minutes until the rice expands.

  Once the rice has expanded, season with 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, and 1 tablespoon of fried garlic, and stir well.

  Next, pour in the water from 1 coconut. Cook the porridge for about 5 minutes, then add 1/2 tablespoon of shredded ginger, 1 tablespoon of shallots, and the marinated snakehead fish.

  Cook for about 5 minutes until the fish is cooked, then add 2 tablespoons of coconut milk, stir well, cook for another 2 minutes, and adjust the seasoning to taste. Finally, add scallions, cilantro, and perilla leaves. Turn off the heat and complete the dish.

  

  

  

  
• 5

  Final product

  Coconut milk porridge with snakehead fish is a signature dish of the Mekong Delta, with fluffy porridge grains, just thick enough, and rich in flavor. A spoonful of porridge brings the sweetness of the fish meat, the coconut water, the warmth of ginger, and the spicy heat of chili and pepper that will make you unable to stop savoring it!