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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Steamed snakehead fish (barramundi) with beer is a steamed dish that many people love for its natural sweetness and the rich flavor combined with a hint of beer aroma. Let’s cook with TasteVN to make this delicious dish right away!
Ingredients for Steamed Snakehead Fish (Barramundi) with Beer Serves 4
Snakehead fish 1 fish (barramundi) Lemongrass 4 stalks Green onions 3 stalks Ginger/galangal 1 root Vietnamese coriander/cilantro/dill 50 gr Garlic 4 cloves Bird’s eye chili 1 piece Fish sauce 3 tablespoons Soy sauce 1 tablespoon Chili paste 1/2 tablespoon Annatto oil 1 tablespoon Lemon juice 1/2 tablespoon Beer 330 ml (1 can) Common spices a little (sugar/salt/MSG)
How to choose fresh and delicious snakehead fish (barramundi)
- Choose snakehead fish with a pointed and firm head. The fish should be of moderate size, not too fatty or too lean.
- Choose fish that have uniform dark black color and a characteristic fishy smell.
- Avoid choosing overly fatty fish with a brownish-gray color, as these are typically industrially farmed fish, which have soft flesh and are not as flavorful when steamed compared to wild snakehead fish.
See details: How to choose fresh and firm snakehead fish
--4-800x450.jpg "How to Make Soft and Delicious Beer-Steamed Snakehead Fish (Snake Fish) 2")
Utensils
Steamer, knife, bowl, spoon, cutting board,…
How to prepare steamed snakehead fish (barramundi)
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Prepare the ingredients
After buying the fish, use a knife to scrape off the slime, gut it, and remove the internal organs. Then, rub salt on the fish for about 2 – 3 minutes and rinse it thoroughly with water multiple times.
Use a knife to cut the fish into small sections.
How to clean snakehead fish properly, without fishy smell
- Method 1: After cleaning the fish, rub salt and gently massage the fish for about 2 – 3 minutes, then rinse it thoroughly with water.
- Method 2: Soak the cleaned fish in a mixture of lemon juice and vinegar for about 3 – 5 minutes. Then massage the body of the fish once more and rinse it again with water.
- Method 3: Alternatively, soak the cleaned fish in rice water with a bit of salt for about 15 – 20 minutes, then rinse it thoroughly with water.
See details: How to clean snakehead fish properly
Green onions, Vietnamese coriander, cilantro, and dill should be washed clean. Half of the lemongrass is minced, and the other half is crushed.
Chop the green onion tops finely. Mince the ginger. Peel the galangal, then pound it until crushed.
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Marinate the fish
To make the marinade mixture, mix well the ingredients including 2 tablespoons minced lemongrass, 1 tablespoon chopped green onion tops, 2 tablespoons minced ginger, 2 tablespoons crushed galangal, 1/2 tablespoon monosodium glutamate, 1 tablespoon soy sauce, 1/2 tablespoon satay, 1 tablespoon annatto oil, and 1/2 tablespoon sugar.
Evenly marinate the fish with the mixture and let it absorb the flavors for 1 hour.
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Prepare dipping sauce for steamed fish
Pound 1 chili and 4 cloves of garlic until finely chopped.
To make the dipping sauce for steamed fish, mix well 3 tablespoons of fish sauce, 2 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of monosodium glutamate, the pounded garlic and chili, 1/3 tablespoon of minced lemongrass, 1/2 tablespoon of lime juice, and a little chopped coriander.
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Steam the fish
Place a steamer pot on the stove, layer with scallions, Vietnamese coriander, cilantro, dill, and smashed lemongrass in the steamer, then place the fish on top and pour beer into the bottom of the steamer.
Cover the lid and turn on the stove, steam the fish for 20 – 25 minutes, then serve the fish on a plate.
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Final Product
The steamed snakehead fish with beer is extremely attractive, the fish meat has a naturally sweet and fatty taste, lightly fragrant with the scent of beer along with the flavors of lemongrass, ginger, and galangal. Eating it with a rich dipping sauce is just perfect.
You can enjoy snakehead fish with rice paper wrapped with fresh vegetables like lettuce, cucumber, pineapple, green mango,… it’s even more delicious!
Tips for preparing the dish
- You should choose wild snakehead fish, weighing 1kg or more, as it will be more fragrant, sweet, and less bony.
- You should enjoy the dish right after the fish is steamed, while it is still hot. Because when it cools down, the fish can easily become fishy and lose its natural sweetness.
- You can check if the fish is cooked by gently pulling a little fish meat with chopsticks; if it comes off easily, the fish is done.
- When steaming, leave the lid slightly ajar to ensure the temperature in the pot is not too hot, and the fish does not break apart.
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The dish steamed snakehead fish with beer is delicious and attractive, promising to impress everyone with your cooking skills. TasteVN wishes you success in the kitchen!
