How to make steamed snakehead fish with fragrant onion fat, perfectly flavored for a more appealing meal

How to Make Steamed Snakehead Fish with Scallion Oil

• 1

  Prepare the snakehead fish

  To eliminate the fishy smell and reduce the sliminess of the fish, after gutting, removing the gills, and scaling, rinse it with water, then use a little salt to rub directly inside and outside the fish.

  Tip: To save preparation time, you can ask the seller to help with gutting, scaling, and removing the gills when you buy the fish.

  Then rinse the fish 2 – 3 times with clean water and let it drain. Next, use a knife to cut the fish into two pieces, so that when steaming, the fish cooks more easily and absorbs the seasoning better; make a few slashes on the fish body.

  Quick Tips to Clean Snakehead Fish of Sliminess

  • Method 1: Use salt to massage the fish for about 2 – 3 minutes, then rinse it clean and let it drain.
  • Method 2: Soak the fish for about 5 minutes in diluted lemon juice (or vinegar), then massage the fish again and rinse it under clean running water.
  • Method 3: If you have wood ash, rub it on the fish; the fish’s sliminess will absorb into the ash, then use your hands to wipe off the ash and rinse the fish with water.

  See details: How to clean snakehead fish to remove sliminess and reduce fishy smell

  
• 2

  Prepare other ingredients

  Remove the roots and wilted leaves from the scallions, then wash them clean and chop them finely.

  Peel the roasted peanuts and put them in a mortar to crush.

  

  
• 3

  Marinate and steam the fish

  Add 1 teaspoon of monosodium glutamate, 1 teaspoon of salt, and 1/2 teaspoon of chili powder into a bowl, and mix well. Then, rub the spice mixture all over the inside and outside of the fish. Marinate the fish for 15 – 20 minutes for the flavors to absorb.

  Next, add a little water to the steamer, place the fish in steam for about 15 minutes on high heat, making sure to cover with a lid while steaming. Finally, check if the fish is fully cooked before turning off the heat.

  

  

  
• 4

  Make onion fat

  Place a pan on the stove, add 5 tablespoons of cooking oil, and turn on the heat until the oil is lightly bubbling, then reduce the heat and add chopped green onions, stir well.

  Next, add 1 teaspoon of seasoning and 1/2 teaspoon of monosodium glutamate to the onions, stir well until the onions are just cooked and fragrant, then turn off the heat.

  

  
• 5

  Final Product

  Drizzle scallion oil underneath the plate, place the steamed fish on top, and add a layer of scallion oil along with crushed peanuts to complete.

  The steamed snakehead fish with scallion oil is sweet, fragrant, and infused with a salty flavor, blending with the fresh, sweet scallion oil. This dish can be enjoyed with white rice or wrapped in rice paper with some fresh vegetables, and dipped in properly made nêm sauce for the best taste.