How to Make Delicious Crispy Fried Giant Snakehead Fish with Sweet and Sour Tamarind Sauce

How to prepare Fried Giant Snakehead Fish with Tamarind Sauce

• 1

  Prepare the ingredients

  You roast peanuts until the shells are slightly charred. Let the peanuts cool, remove the shells, and then grind them finely.

  For the green onions, cut off the roots, discard the yellow and wilted leaves, wash them clean, and chop finely then place in a bowl. For the red onions, also cut off the roots, peel, wash clean, and chop finely.

  After purchasing the giant snakehead fish, use a knife to gut the fish and wash it with clean water. Then, cut a few slices of lemon, squeeze the juice, and massage the entire fish inside and out, then wash it again with clean water.

  Next, pour enough water to cover the fish, add 2 tablespoons of salt, and soak the fish for about 2 – 3 minutes.

  Massage the fish with the soaking water once more and then rinse with clean water to prepare it for cooking.

  Effective ways to eliminate the fishy smell of giant snakehead fish

  • Method 1: Soak the fish in hot water mixed with lemon juice or a little white wine for 3 – 5 minutes. After that, rinse the fish with clean water.
  • Method 2: Add a few smashed ginger slices to the soaking water. This method will help enhance the flavor of the fish.
  • Method 3: Rub kitchen ash all over the fish’s skin and scrub vigorously. The mucus will come off with the ash, thus reducing the fishy smell significantly.

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

  

  

  

  
• 2

  Fry the fish

  You place a deep non-stick pan on the stove. Wait until the pan is hot, then pour 300ml of cooking oil into the pan.

  When the oil in the pan is boiling, you add the tilapia to the pan. While frying, use a ladle to scoop oil and pour it over the fish to crisp up the skin.

  When you observe that the bottom of the fish is golden and crispy, carefully turn the fish to fry the other side until it’s also crispy, then transfer it to a plate.

  How to fry fish crispy and delicious, without oil splatter

  • Method 1: You let the fish dry thoroughly by coating it with a little flour to absorb all the moisture from the fish. This way, when frying, the oil will not splatter too much.
  • Method 2: You rub ginger around the inside of the pan before pouring in the oil, which can reduce the amount of oil that splatters.
  • Method 3: You sprinkle a little salt into the oil when it is hot. The salt helps to eliminate toxins from the oil and minimizes oil splatter.

  See details: How to fry fish crispy and delicious, without oil splatter

  

  

  

  
• 3

  Make tamarind sauce and scallion oil

  After purchasing tamarind, place it in a bowl, pour boiling water about 2/3 of the bowl, then mash it well to remove the tamarind seeds and collect the tamarind juice.

  Add 1/2 tablespoon of sugar and 1/4 teaspoon of salt to the bowl of chopped scallions and mix well. Then, pour hot oil over the scallions until just covered and gently stir.

  Place a pan on the stove, add about 2 tablespoons of cooking oil (the oil used for frying fish) to the pan. Wait for the oil to heat up, then add chopped shallots and fry until golden.

  When the shallots just turn golden, pour all the tamarind juice into the pan and stir well for 1 – 2 minutes.

  Then, add 3 tablespoons of sugar, about 1/2 tablespoon of monosodium glutamate, 1 teaspoon of salt, 1/2 teaspoon of seasoning powder, and a little water.

  Stir well and cook until the sauce thickens, then turn off the heat and drizzle the scallion oil, tamarind sauce, and a little crushed peanuts over the fish.

  

  

  

  
• 4

  Finished Product

  Deep-fried tilapia with tamarind sauce has tender and crispy fish meat, combined with thick sweet and sour tamarind sauce, fragrant fatty green onion oil, and crunchy peanuts. Eating it with fresh fresh vegetables is simply wonderful.

  Head into the kitchen and make yourself a plate of deep-fried tilapia with tamarind sauce according to your own style!