Simple way to make fried fish with lemongrass and chili for family meals

How to make fried snakehead fish with lemongrass and chili

• 1

  Prepare the snakehead fish

  After purchasing snakehead fish, use scissors to cut off the fins and tail, then wash it with water to remove any dirt still sticking to the fish, then take the fish out.

  Put the snakehead fish into a basket and dry it under the sun for about 5 minutes until the fish is dry, then bring the fish inside and use a knife to make 3 diagonal cuts on each side of the fish so that the fish absorbs the marinade better.

  How to prepare snakehead fish to reduce saltiness

  • Method 1: Soak the snakehead fish in a basin of rice water for about 40 minutes, then take it out, wash it clean, let it dry, and then proceed to cook.
  • Method 2: Soak the snakehead fish in a solution of 1/3 teaspoon of salt diluted in water for about 115 minutes, then rinse with water, let it dry, and cook. This is effective as the diluted saltwater can neutralize the saltiness between two environments with different concentrations, helping to reduce the salty taste and providing antibacterial effects on the fish’s surface.
  • Method 3: Soak the fish in diluted lemon juice for 30 minutes, then rinse with clean water and let it dry.

  

  

  

  
• 2

  Chop the spices finely

  Peel the lemongrass, wash it clean, and chop it finely. After washing the chili, remove the stem and chop it finely along with the lemongrass.

  
• 3

  Marinate the dried snakehead fish

  After slicing the dried snakehead fish, place it in a bowl with 1 teaspoon of salt, 1/3 teaspoon of monosodium glutamate, and 1/2 tablespoon of ground pepper. Mix well so the spices combine, then add the sliced dried fish.

  Evenly spread the mixed spice mixture all over the dried snakehead fish. Next, add the chopped lemongrass and chili from earlier and rub it onto the fish until the lemongrass and chili coat the dried snakehead fish evenly. Then let it sit and marinate for about 30 minutes for the fish to absorb the spices.

  Tip: To make the fried dried snakehead fish with lemongrass and chili even tastier, you should adjust the seasoning to suit your family’s taste!

  

  

  

  
• 4

  Fried Dried Fish

  Place a pan on the stove, add 100ml of cooking oil, wait until the oil in the pan is hot, then use chopsticks to stir the oil evenly so that the heat spreads evenly throughout the pan before adding the dried fish to fry.

  When frying the dried fish, you should fry it over medium heat, cooking each side for about 4 minutes until it turns golden and crispy, then take the dried fish out and place it on a plate.

  Then, continue to add the lemongrass and chili to fry for another 3 minutes on low heat until the lemongrass and chili are golden and fragrant, then turn off the stove and scoop the lemongrass and chili over the fried dried fish.

  Tip:

  • To get the dried fish crispy and golden, when the dried fish starts to turn golden and is nearly cooked, you should increase the heat to high so that the skin on the outside of the dried fish becomes crispy!
  • To avoid burning the lemongrass and chili when frying, remember to stir constantly and wait until the lemongrass turns slightly golden before turning off the stove and removing the lemongrass and chili immediately! Because the heat in the oil can burn the lemongrass if left for too long!

  

  

  

  
• 5

  Final Product

  Fried salted fish with lemongrass and chili, when completed, will have an enticing aroma of fragrant fried lemongrass and chili. When you eat it, you’ll immediately enjoy the salty taste, the fragrant blend of mild spiciness from the chili and ground pepper that is incredibly appealing.

  To fully experience the flavors of the dish, you should eat the fish right after it’s fried, and remember to add a bit of crispy fried lemongrass and chili to your rice! It’s guaranteed that you and your family will absolutely love this dish!