The snakehead fish is an inexpensive and readily available fish that is just as nutritious and delicious as other types of fish. Today, TasteVN wants to introduce you to a simple and tasty way to make dried snakehead fish at home, perfect for use in fried dishes or grilled dishes that are both flavorful and delicious. Let’s get cooking now!
1. Dried snakehead fish (fresh snakehead fish)
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Preparation
30 minutes
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Processing
1 hour
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Difficulty
Easy
Ingredients for Dried snakehead fish (fresh snakehead fish) Serves 4
Snakehead fish 1 kg (6 – 7 fish) Salt 200 gr
Information about Snakehead Fish
- Snakehead Fish is a freshwater fish species widely distributed in the tropical regions to the east, Thailand, Cambodia, Malaysia, the Mekong River basin, Laos, Malacca, and the Chao Phraya River. In our country, it lives in the South, mainly concentrated in Ca Mau and Kien Giang.
- Snakehead Fish has a flattened and elongated body, with long pectoral fins and two whiskers under the throat that extend to the tail. The fish is usually brownish-yellow, with beautifully alternating stripes on its body.
- Snakehead Fish has very sweet and firm meat, extremely delicious, considered a premium specialty of the U Minh Thượng region. The processing methods are also very simple, such as frying, braising, mixing salads, or drying the fish…
How to Choose Fresh and Delicious Snakehead Fish (Wild Snakehead)
- When buying, you should choose fish with bright and clear eyes, clearly seeing the pupil.
- Fresh fish has gills that are still bright red, firm flesh, with a certain degree of elasticity when pressed, and no unusual fishy smell.
- You should choose fish with bright and shiny colors. The scales should still be tightly attached to the fish’s body.
- You should not buy fish that are too small because they have many bones, little meat, and are less fatty and not as tasty.
How to Prepare Dried Snakehead Fish (Wild Snakehead)
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Preparing the Fish
After purchasing the snakehead fish, clean the intestines and belly. Remove the gills, head, and tail of the fish.
Then wash the fish thoroughly with water and let it dry completely with no water remaining.
Tip:
- To help the dried fish be fragrant and preserved longer, you need to remove the head, tail, and intestines of the fish.
- The head and tail of the fish can be used to make soup or frozen in the refrigerator for later use.
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Marinate the fish
You add 200 grams of salt and 600ml of cold water into a basin, then stir well until the salt dissolves.
Then you place the prepared fish into the basin to soak for 24 hours at room temperature, or you can also cover the basin with plastic wrap and marinate for 2 – 3 days in the refrigerator.
After that, you place a heavy object on top of the fish to ensure the brine covers the fish completely, and the fish meat will become firmer.
Tip:
- To ensure the dried fish is delicious and can be stored for a long time, the marinating time must be as mentioned above.
- To avoid the fish spoiling, make sure the brine covers the fish when marinating.
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Dry the fish
After soaking the fish, you drain the water and let the fish dry.
Next, you take the fish out to sun-dry in sunlight at a temperature of 34 – 35 degrees Celsius during the day. You repeat the above steps for 4 – 5 days until the fish is completely dried and can be used.
Tip
- To prevent dew from moistening the dried fish, remember to bring the dried fish indoors at night.
- If you cannot sun-dry the fish, you can use a microwave to dry the fish for 7 – 8 hours at a temperature ranging from 50 degrees Celsius to 100 degrees Celsius.
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Final product
Dried snakehead fish after drying has a very characteristic smell of fish, but does not have a fishy taste. When enjoyed, the fish has the salty taste of salt, the firmness, and the delicious chewiness of the fish meat.
You can grill or fry the fish to enjoy with rice and other dishes, which is also very delicious. Wishing you success!
2. Dried butterfly snakehead fish
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Preparation
30 minutes
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Processing
1 hour
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Difficulty level
Easy
Ingredients for Dried butterfly snakehead fish For 4 people
Butterfly snakehead fish 2 kg Fish sauce 4 tablespoons Sweetener 1 tablespoon Salt A little
How to choose fresh and delicious butterfly fish
- Butterfly fish are usually smaller than snakehead fish, and they often have a few black round spots on their body for identification.
- Choose fish that are still alive, moving actively, and have intact scales.
- It is advisable to choose fish that are of appropriate age and size. When you press the flesh of the fish with your hand, it should feel firm and have good elasticity.
- Avoid buying fish that have flaking scales, soft flesh, or strange foul odors.
- You should buy fish at reputable seafood stores to ensure product quality.
How to prepare dried butterfly fish
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Preparing the fish
To remove slime and the fishy smell, after purchasing the butterfly fish, clean the scales, cut off the head, fins, and tail, then remove the internal organs.
Soak the fish in diluted salt water for about 5 – 10 minutes, then rinse thoroughly and let the fish drain well.
Effective ways to eliminate the fishy smell of butterfly fish- Method 1: Use salt to rub the fish for about 2 – 3 minutes, then rinse clean and let it drain.
- Method 2: Soak the fish for about 5 minutes in diluted lemon juice (or vinegar), then rub the fish again and rinse under clean running water.
- Method 3: If you have kitchen ash, rub it on the fish; the fish’s slime will absorb into the ash. Then use your hands to brush off the ash and rinse the fish again with water.
See details: Effective ways to eliminate the fishy smell of snakehead fish
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Marinating fish
Put 4 tablespoons of fish sauce and 1 tablespoon of monosodium glutamate into a bowl, then stir well until the seasonings are completely dissolved.
Next, pour the seasoning mixture over the fish in the bowl and mix well with your hands, marinating the fish for about 25 – 30 minutes to absorb the flavors.
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Drying fish
Arrange and spread the fish evenly on a tray or a clean surface.
Then, take the fish outside to dry in a sunny place for 4 – 5 days until the fish is completely dry.
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Final product
The dried butterfly fish should have a characteristic fragrant smell, the fish meat should be evenly dried and firm, without being damp or leaking any unusual fluids.
With this dried product, readers can prepare many different dishes such as fried dishes, braised dishes, or salads.
How to store dried butterfly fish
- After drying the fish, you can wrap it in moisture-proof paper and then put it in a plastic bag and tie it tightly, or wrap it in multiple layers of newspaper, and use a plastic bag to seal it. About once a week, you should bring the dried fish out to sunbathe to prevent mold. Store it in a dry and cool place; in this way, dried butterfly fish can be stored for 1 to 2 months.
- If you want to store the fish for a longer time, wrap it tightly in a plastic bag and place it in the refrigerator or freezer of the refrigerator.
- Fish kept in the refrigerator can be stored longer, about 6 months, without losing quality.
- Dried fish that is vacuum sealed will store better because it prevents bacteria from entering. At the same time, do not store dried fish with other fresh products to avoid contamination and quicker spoilage.
See more:
It’s not too difficult to make 2 dishes of dried butterfly fish at home, right? I hope the shares just now from TasteVN will help you successfully make this delicious dish!
