How to Make Irresistibly Delicious Fresh Snakehead Fish Salad Easily at Home

How to prepare Snakehead Fish Salad

• 1

  Prepare the Snakehead Fish

  Peel the ginger, wash it thoroughly, then crush it with a knife and chop it finely. Similarly, for the lemongrass, cut off the roots, peel the tough outer layer, wash it, take half and chop it finely, then crush the other half and chop it small.

  Peel the shallots, wash them, and then chop them finely. Remove the stems from the chili peppers, wash them, and chop them finely. Likewise, wash the kaffir lime leaves and slice them finely.

  Next, use a knife to scrape off the scales from both sides of the fish. To eliminate the fishy smell, wash the fish with salt water, soak for about 5 minutes, and then rinse with cold water.

  Then, carefully separate the fish fillet, removing the skin and bones, and slice it thinly.

  

  

  

  
• 2

  Marinate the fish and mix the salad

  After cutting the fish, place it in a plate, add 1 tablespoon of monosodium glutamate, and mix well. Finally, sprinkle the roasted rice flour on the surface so that it covers all sides of the fish pieces evenly.

  

  

  

  
• 3

  Prepare and render pork fat

  Clean the pork fat, then cut it into pieces about 1/2 finger thick.

  Next, place a pan on the stove, add about 1 liter of cooking oil, then add the pork fat to fry. Stir frequently to prevent the pork fat from burning and to cook evenly.

  After frying for 10 minutes, when the pork fat is cooked, carefully remove it to a tray to cool.

  

  

  

  
• 4

  Fried Dried Fish

  Place another pan on the stove, add 500ml of cooking oil and then add about 6 pieces of dried fish to fry, adjusting the heat to medium, fry the fish for about 5 minutes until the fish is evenly cooked on both sides, then turn off the heat.

  Carefully remove the fish onto a tray, wait for the fish to cool slightly, then remove the fish bones.

  

  
• 5

  Grinding the Ingredients

  Gradually add the ingredients including pork fat, fried dried fish, smashed ginger, minced lemongrass, chopped shallots, 3 tablespoons of fermented rice, and chopped chili into the mortar, and grind this mixture until smooth.

  

  

  

  
• 6

  Making Chéo

  Place a pan on the stove, add 100ml of cooking oil, wait for the oil to heat up, then add the remaining shallots to fry until fragrant. After that, pour the blended mixture from earlier into the pan, stir well until it boils, then add 1 tablespoon of annatto oil.

  Continue to stir well and cook for another 15 minutes.

  

  

  

  
• 7

  Final Product

  Chéo Fish Salad is a rustic dish, with a not too complicated preparation method, combining many ingredients to create a dish that is not only delicious but also nutritious.

  With a unique way of eating, when enjoying, you will feel the fish meat perfectly blended with vegetables, chéo, and shrimp paste.