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Preparation
10 minutes
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Processing
15 minutes
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Difficulty
Easy
Fish linh, a type of freshwater fish very familiar to the people of the Mekong Delta, is used to make many delicious dishes. Today, TasteVN will share with you the recipe for making flavorful dried fish linh that is simple to prepare at home without frying. Let’s get cooking right away to showcase this dried fish – dipping sauce dish!
Ingredients for Dried Fish Linh For 5 people
Fish linh 3 kg Chili powder 2 teaspoons Chili paste 3 tablespoons Chili sauce 1 tablespoon Sugar 1 tablespoon Coarse salt 2 tablespoons
How to Choose Fresh and Delicious Fish Linh
- You should buy live fish linh that move actively and have a moderate weight.
- Observe the gills when buying; if they are bright red, then it is fish that is still alive or has just died.
- Choose fish with shiny scales that are intact and not excessively flaking.
- The fish should feel firm in hand, the flesh should not be mushy, and it should not have a foul smell.
- Avoid buying fish that are too small or too large as they may be injected with water. Do not choose fish that are flaking scales and have a fishy smell.
Tools Required
How to prepare Dried Linh Fish
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Preparation of Linh Fish
After buying the linh fish, cut off the head, remove the intestines, and scrape off the scales. Then rinse thoroughly several times with water.
Note: You need to scrape off the belly fat of the fish to help the dried fish not to become oily after drying and to preserve the dryness for a longer time.Next, use a sharp knife to cut along the fish’s body to remove the spine and the bones in the belly area.
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Pounding the seasoning for marinating fish
Put 2 tablespoons of salt, 1/2 tablespoon of monosodium glutamate, and 2 teaspoons of chili powder into a mortar and pound the salt until fine.
Next, add 1 tablespoon of chili sauce and mix it well with the salt mixture.
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Marinate and dry the fish
Put all the salt mixture and 1 tablespoon of sugar into the bowl with the fish, mix well so that the fish absorbs the seasoning, marinate for about 1 hour!
Once the fish has marinated long enough, arrange the fish on the drying tray (with the flesh side up), and dry the fish at a temperature of 46 degrees Celsius for about 30 minutes.
Tip: If you don’t have a drying machine at home, you can sun-dry the fish. If sun-drying, make sure to marinate it a bit saltier and cover it carefully!Spread a layer of chili paste on the surface of the fish and continue to dry for an additional 3.5 hours until the fish is completely dry.
Another tip: The step of spreading chili paste helps the fish to be fragrant and have a beautiful color!
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Final Product
Dried linh fish has a beautiful red color, the fish is not hard, still retains its delicious chewiness.
This dish will taste better if you fry or grill the fish with a light spicy flavor, not salty, served with white rice; you can also use it as a snack, extremely attractive!
How to Store Dried Linh Fish
- You prepare a plastic box lined with 1 layer of paper, 1 layer of fish, sealed to put in the refrigerator refrigerator, store for about 3 months.
- Alternatively, you can put the fish in a sealed container at a cool temperature, used for about 1 – 2 weeks.
Above is a detailed guide on how to make dried snakehead fish that is delicious, flavorful, and not oily. TasteVN wishes you success in your cooking!
