-
Preparation
20 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Steamed snakehead fish with mustard greens is a familiar and rustic dish in Vietnamese family meals. Today, TasteVN will help you pocket the way to cook this steamed dish with an incredibly simple recipe. Let’s get cooking right away!
Ingredients for Steamed Snakehead Fish with Mustard Greens For 2 people
Snakehead fish 300 gr (already shredded) Mustard greens 200 gr Straw mushrooms 100 gr Pork bones 300 gr Shallots 2 bulbs Ginger 1/2 bulb Green onions 2 stalks Cilantro A little Cooking oil 1 tablespoon Fish sauce 2 teaspoons Sesame oil 2 teaspoons Common seasoning A little (salt/ seasoning powder/ pepper)
How to choose fresh ingredients
How to choose fresh mustard greens
- Choose mustard greens that have a beautiful bright green color, not wilted, eaten by pests, or bruised.
- Do not choose mustard greens that have bolted, as they will be old and taste very strong and pungent.
- The best mustard greens are from September to April. During this time, the greens will be very young, with thin, green leaves and thick stems.
How to choose delicious fish paste
- Choose fish that have a bright or light pink color, not dull or pale green, and without any blood clots.
- Press the fish with your hand to feel that it has good elasticity and does not have a strange fishy smell.
- You can easily find fish paste at the TasteVN supermarket chain nationwide, on e-commerce websites, or you can refer to and buy online at bachhoaxanh.com.
- Additionally, you can buy fresh fish to grind yourself using a meat grinder to ensure safety in use.
How to choose delicious, quality pork bones
- Choose pork bones that have a bright pink color, not pale green, and without any strange smell.
- It is best to buy bones that are of moderate size, about 2 – 3 fingers wide.
- Do not choose bones that are too small, as these may be from sick animals that were slaughtered early for sale. You should also avoid bones that are too large, as they may come from sows and will not taste good.
How to choose fresh straw mushrooms
- Good straw mushrooms are those that are still in bud, round or cylindrical, and feel slightly firm when pressed.
- Choose mushrooms that are uniform in size for a more visually appealing and delicious dish.
- Black or gray straw mushrooms will taste better than white ones.
- Choose mushrooms that have bright colors and a characteristic mushroom aroma.
- Do not choose mushrooms that have a foul smell, are dull in color, feel soft and mushy, or are overly large, as these are likely old and will not taste good.
Required tools
How to make steamed snakehead fish with mustard greens
-
Prepare the ingredients
Soak straw mushrooms in diluted salt water for about 20 minutes, then rinse with water, drain, and cut in half.
Peel the shallots, rinse, and slice thinly. Peel the ginger, rinse, and julienne.
Wash the green onions and coriander, then chop finely. Clean the mustard greens, cut off the stems, keep the leaves, and then cut in half.
Wash the pork bones, cut into bite-sized pieces. Place a pot on the stove with 500ml of filtered water, simmer for 30 minutes over medium heat.
Methods to eliminate the odor of pork bones- Method 1: When boiling the pork bones, add 1 crushed ginger root to eliminate the smell of pork.
- Method 2: Use salt or white wine to rub the bones for about 5 minutes, then rinse with water.
- Method 3: You can boil the pork bones in boiling water for about 3 minutes, then rinse with cold water to prepare for cooking.
See details: Tips to eliminate the smell of pork
-
Marinate the snakehead fish
To make the snakehead fish more chewy and delicious after processing, put the fish in the refrigerator for about 15 minutes.
Add 1 teaspoon of seasoning, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, chopped green onion and coriander, 1 teaspoon of pepper, and mix well by hand for about 5 – 10 minutes until the fish is sticky.
Tip: When mixing, remember to wear cooking gloves to ensure hygiene and apply a layer of cooking oil on the gloves to prevent the fish from sticking.
-
Roll the snakehead fish with mustard greens
Place the marinated snakehead fish onto the mustard green leaves, use your hands to roll tightly so that the fish paste does not break.
-
Cooking the sauce
Place a pan on the stove with 1 tablespoon of cooking oil heated over medium heat. When the oil is hot, add sliced shallots and shredded ginger, sauté until fragrant.
Add to the pan: 150ml of bone broth, 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, 1/2 teaspoon of pepper, and cook over medium heat for about 3 minutes until the mixture boils, then turn off the heat.
-
Steaming the rolled snakehead fish
Pour the sauce just made over the fish paste, add the sliced straw mushrooms on top, and steam in a pot for 15 minutes before enjoying.
-
Final Product
The steamed snakehead fish with mustard greens is hot and aromatic. The outer mustard greens are sweet and green, while the fish paste inside is chewy and rich in flavor, combined with crispy and sweet straw mushrooms, making it incredibly appealing.
With just a few simple steps, you have a deliciously flavored dish of steamed snakehead fish with mustard greens. Let’s cook together with TasteVN right away!
*Refer to images and recipes from the YouTube channel BepXua
