Delicious and Flavorful Grilled Snakehead Fish with Lemongrass Recipe for a Hearty Meal

How to make Braised snakehead fish with lemongrass

• 1

  Prepare the ingredients

  First, take the snakehead fish and rub it with a little salt over the entire surface for 3 – 5 minutes, then wash it directly under running water until clean, and let it drain.

  Remove the roots of the lemongrass, rinse 1 – 2 times with clean water, let it drain, and slice it thinly at an angle.

  Peel the shallots and garlic, then slice the shallots thinly and crush the garlic. Finally, remove the stem from the chili and cut it thinly at an angle.

  Effective ways to eliminate the fishy smell of snakehead fish

  • Method 1: You can soak the snakehead fish in rice water for 15 – 20 minutes.
  • Method 2: Alternatively, soak the snakehead fish in lemon juice or diluted salt water for a few minutes.
  • Method 3: The simplest way is to rub salt over the entire surface of the fish for 3 – 5 minutes.
  • Method 4: Crush ginger and rub it over the surface of the fish for 5 – 7 minutes, which is also very effective.

  See details: Effective ways to eliminate the fishy smell of snakehead fish

  

  

  

  
• 2

  Marinate the fish

  Next, you place the snakehead fish in a bowl and proceed to marinate it with 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of monosodium glutamate, 1/2 teaspoon of ground pepper, 1 tablespoon of coloring sauce, and 1 tablespoon of cooking oil.

  Use chopsticks to gently mix everything together, then let the snakehead fish marinate in the spices for 30 – 40 minutes.

  

  

  

  
• 3

  Fish Stew

  You place a clay pot on the stove along with 1.5 tablespoons of cooking oil, 2 shallots, and 2 cloves of garlic that have been prepped to sauté until fragrant over medium heat.

  Then, you add all the lemongrass, bird’s eye chili, and chili peppers, using chopsticks to stir-fry for about 2 minutes.

  At the same time, you add 200ml of fresh coconut water and 3 tablespoons of fish sauce, cooking for 3 – 5 minutes until the water boils, then you turn off the stove.

  You place another pot on the stove and scoop 1/2 of the coconut water mixture into it, using chopsticks to stir-fry for 1 – 2 minutes over medium heat.

  Next, you add 500g of marinated snakehead fish, briefly stew for about 3 minutes, then use chopsticks to turn it over to the other side, stewing for an additional 3 minutes.

  When you see the snakehead fish meat firming up a bit, you continue to add the remaining fresh coconut water mixture, simultaneously reducing to low heat and stewing for 30 – 45 minutes.

  Finally, you add the remaining 7g of rock sugar, stew for another 7 – 10 minutes until the coconut water has reduced, then you turn off the stove.

  

  

  

  
• 4

  Finished Product

  The snakehead fish braised with lemongrass, with its light fragrance, instantly draws everyone to the dining table!

  Moreover, the snakehead fish has an eye-catching color, with its firm and tender flesh remaining intact as before, especially rich in flavor, with a spicy kick on the tongue. It will surely go well with rice!