Simple, Delicious, and Fragrant Grilled Snakehead Fish with Scallion Oil

How to Prepare Grilled Snakehead Fish with Scallion Oil

• 1

  Prepare the fish

  After buying the snakehead fish, remove all the internal organs, use a knife to scrape off the scales, cut off the fins, and clean the opaque white membrane inside the fish’s belly. Place the fish in a basket and rub salt all over the fish to clean off the slime.

  Next, pour warm water over the entire fish, then use a knife to scrape off all the slimy substance sticking to the fish’s skin. Wash the fish with rice water to clean off the slime, then rinse again with water one more time to remove all the slime and the fishy smell.

  Tips for Preparing Snakehead Fish Without Slime and Fishy Smell

  • You should not wash the fish with water that is too hot as it will cause the skin to peel off.
  • When cutting the gills of the fish, you should cut very close to expose the white tendons; pulling out these tendons will help eliminate the fishy smell.
  • You can use kitchen ash or betel lime to rub all over the fish; this method helps remove all the slime from the fish.
  • Besides using rice water, you can use vinegar or rice wine to rub all over the fish; this method also effectively removes the fishy smell.

  
• 2

  Marinate the fish

  After cleaning the fish, use a knife to make evenly spaced cuts along the fish; this helps the fish absorb the seasoning better and makes it more flavorful when eaten.

  Next, add 1/3 tablespoon of seasoning powder, 1/3 tablespoon of pepper, and 1/2 tablespoon of turmeric powder, then rub it evenly over the body of the fish. Then flip the fish over and add the same seasonings as above and continue to rub evenly.

  Marinate the fish for about 60 minutes.

  
• 3

  Prepare other ingredients

  You use a knife to slice the shallots into thin pieces, then continue to finely chop the green onions, dill, lemongrass, garlic, and ginger, and put them into a bowl.

  Pork fat is cleaned, cut into bite-sized pieces with a knife, and then placed into a bowl.

  Tip:

  • If you are someone who likes spicy food, you can chop a few more chili peppers to make the dipping sauce more flavorful!
  • You should not cut the fat too thin because when frying, it will burn easily, resulting in a bitter taste that is not delicious.

  
• 4

  Make the dipping sauce

  You prepare a clean bowl, add 55ml of fish sauce, 50ml of lemon juice, 60g of sugar, and 30ml of warm water, then use a spoon to stir well.

  When the mixtures have dissolved, add 20g of ginger, 20g of garlic, 20g of lemongrass, 20g of chili, and 20g of dill, and stir the mixture well.

  
• 5

  Making green onion fat sauce

  You put a pan on the stove, set the heat to low, then add the pork fat, frying until it turns golden brown. When the fat melts and the cracklings shrink, add in the sliced shallots, stir well, then add 50g of green onions and stir again before turning off the heat.

  Note: If you have too many cracklings, you can take some out, leaving just enough for serving with fish to make the green onion fat sauce, and set aside the rest for later use!

  How to fry cracklings crispy, without oil splatter

  • You should choose to buy shoulder fat or neck fat so that when frying the cracklings, they will be crispier!
  • Wash the fat thoroughly, cut it into bite-sized pieces. Turn on the stove, then add a little salt and the fat to boil until just cooked, then remove from the pot, wash again with water, and let it drain. This method helps the cracklings to be crispier when eaten.
  • Set the heat to low, then add the fat into the pan, wait until the fat melts and shrinks, then add a few crushed garlic cloves. This method helps to preserve the fat longer.
  • Wait for the fat to boil, then add a little high-proof alcohol and fry until the fat is evenly golden, turn off the heat, and remove the fat.

  How to store cracklings for a long time

  • After frying the fat, use a sieve to strain it so that the fat is smooth. Wait for the pork fat to cool, then place it in a jar with a tight lid and store it in the refrigerator for later use. This method helps the pork fat to be whiter and smoother.
  • The cracklings should be placed in another jar. Wait until you want to eat, then add the cracklings to keep their crispness!
  • With the above storage method, cracklings can be preserved for up to 1 month; you should not keep them for too long as they will become oily and unappetizing.

  
• 6

  Grilling Fish

  You prepare a baking tray lined with aluminum foil, add dill underneath, and place the fish on top, then grill at a temperature of 175 degrees Celsius for about 30 – 40 minutes.

  After that, you prepare a long plate, put lettuce on first, then place the grilled snakehead fish on top.

  Use a spoon to drizzle the scallion oil sauce around the fish, and finally sprinkle a little roasted peanuts and enjoy the dish.

  Tip: You can also grill snakehead fish over charcoal to enhance the dish’s rich and delicious flavor.

  
• 7

  Final Product

  The fresh and sweet taste of snakehead fish, the crispy texture of the fried pork fat combined with the rich flavor of the sauce when served with noodles and fresh herbs will help you change your daily palate, bringing a delicious meal with family.