How to Make Spicy Ginger Steamed Snakehead Fish Simple and Appealing for the Family

How to make steamed snakehead fish with ginger

• 1

  Prepare the snakehead fish and pork belly

  First, after buying the snakehead fish, rub a little salt over the entire surface of the fish for about 3 minutes while removing any residual blood, then use a knife to scrape off the slime.

  Next, wash it a few times with water until clean, and continue to use a knife to make a cut along the belly of the fish from the head down to the tail.

  For the pork belly, also rub a little salt over the surface of the meat for 3 – 5 minutes, then rinse with clean water 1 – 2 times and let it drain.

  How to prepare snakehead fish without smell

  • Method 1: The simplest way is to rub salt over the surface of the meat for 2 – 3 minutes, then rinse with clean water several times.
  • Method 2: Soak the fish in lemon juice or diluted vinegar for about 3 – 5 minutes.
  • Method 3: Use ash to cover the entire surface of the fish for 3 – 5 minutes, then wash it clean.

  See details: How to prepare snakehead fish without smell

  

  
• 2

  Prepare the remaining ingredients

  Take a bowl and add 50g of dried shiitake mushrooms along with 100ml of water, then soak for about 45 – 60 minutes. Once the mushrooms are soft, drain the water, rinse 1 – 2 times to clean, remove the stems, and let them dry.

  Next, peel the ginger, wash it briefly to clean, let it dry, and then slice it thinly.

  Peel the onion, shallots, and garlic, then cut the onion into wedges, slice the shallots thinly, and chop the garlic along with 2 hot peppers finely.

  Remove the roots from the lemongrass, wash it clean, let it dry, and then cut it into sections. Remove the roots from the green onions and cilantro, wash them clean, and let them dry. Finally, cut the green onions into sections.

  

  

  

  
• 3

  Make the marinade and marinate the fish

  After preparing the ingredients, take a bowl and add 1/2 of the ginger, 2 shallots, 4 stalks of lemongrass, all the cilantro roots, 3 green onion tops, 4 teaspoons of soy sauce, 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of ground pepper, 1 teaspoon of oyster sauce, 1 teaspoon of seasoning powder, and some bird’s eye chili.

  Use your hands or chopsticks to mix thoroughly so that all the ingredients and spices are well combined. Finally, pour the entire mixed marinade into the fish’s belly.

  

  

  

  
• 4

  Steaming Fish

  You take a steaming tray and gradually add 2 bulbs of purple onions, 1 bulb of yellow onion, the remaining green onions, and ginger. Next, you continue to add the 2 marinated snakehead fish, 500g of pork belly, and all the cilantro.

  At the same time, you place the steamer pot on the stove with 500ml of water in the lower compartment and bring it to a boil over high heat. Once the water is boiling, place the fish tray in the upper compartment, then reduce to medium heat and steam for about 15 minutes.

  Next, you add the remaining 50g of dried shiitake mushrooms and steam for an additional 15 minutes. Finally, when the fish is soft and cooked, add 100ml of fresh coconut water, steam for another 2 minutes, then turn off the heat, remove the steaming tray, and serve everything on a plate to enjoy!

  

  

  

  
• 5

  Making Tamarind Sauce

  Next, you place another pot on the stove with 200ml of water and heat it over medium heat. Once the water is gently boiling, add 300g of tamarind pulp and cook for about 5 minutes.

  When the tamarind has released its juice, turn off the heat, and use a sieve to remove the seeds and pulp, keeping only the juice.

  Then, take a bowl and add 4 teaspoons of sugar, 4 teaspoons of the tamarind juice you just cooked, and 2 teaspoons of fish sauce, then use a spoon to mix well to dissolve the ingredients together.

  Finally, taste the seasoning and adjust as needed, then add the minced garlic and chili, mix it all together once more.

  

  

  

  
• 6

  Final Product

  Steamed snakehead fish with ginger, with the faint aroma of the ingredients and spices combined, is truly wonderful!

  Each tender piece of snakehead fish remains intact, mingling with the fatty pork belly, especially the shiitake mushrooms that help cut through the richness along with ginger and green onions, will definitely make you indulge!