How to Make Unusual and Delicious Steamed Snakehead Fish with Pickled Mustard Greens

How to prepare Snakehead fish steamed with pickled mustard greens

• 1

  Prepping the snakehead fish

  After purchasing the snakehead fish, clean the scales, remove the internal organs, cut off the fins and tail, scrape off the fish slime, then use a knife to cut the fish in half. After that, rub the fish with a little vinegar and salt, then rinse several times with water and let it drain.

  Effective method to clean snakehead fish, remove the fishy smell

  • You must remove all internal organs and thoroughly clean the scales. When cutting the gills, you should cut closely to expose the white sinews; using your hands to remove these sinews will help eliminate the fishy smell.
  • You can use kitchen ash or betel lime to rub all over the fish; this method helps to completely remove the fish slime.
  • Alternatively, after cleaning the fish, soak it in rice washing water for about 15 minutes to help eliminate the fishy smell.
  • Besides using rice washing water, you can use vinegar or rice wine to rub all over the fish; this method also effectively removes the fishy smell.

  

  

  
• 2

  Prepare other ingredients

  To remove dirt, reduce the sourness and bitterness of pickled mustard greens, soak them in water for about 1 – 2 hours, then rinse thoroughly and drain. Use a knife to cut off the hard root (if any) and then cut the greens into bite-sized pieces about 1 – 2 fingers thick.

  Wash the green onions and cut them in half. Peel the ginger and slice it thinly. Peel the shallots and cut them in half. Peel the garlic and then mince it.

  

  

  
• 3

  Marinate and steam the fish

  Place a little green onion on a plate, then put the fish on top, add ginger and a bit of sliced shallots. Next, add 1/2 teaspoon of seasoning and 2 tablespoons of fish sauce over the fish.

  Put the steamer on the stove, pour in water, and bring it to a boil.

  When the water is boiling, put the fish in the steamer, cover it, and steam for about 15 – 20 minutes until the fish is cooked evenly, then remove the fish and discard the ginger and the steaming water.

  

  

  

  
• 4

  Make the sauce

  Add 500ml of filtered water, 1 tablespoon of oyster sauce, 2 tablespoons of fish sauce, 1/2 teaspoon of seasoning powder, and 1 tablespoon of sugar into a bowl, then stir well to dissolve all the ingredients completely.

  

  

  

  
• 5

  Cook snakehead fish with sour mustard greens

  Place a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add minced garlic to sauté until fragrant.

  When the garlic is aromatic, add all of the sour mustard greens and 1 teaspoon of sugar into the pan, stir-fry on high heat for about 3 – 5 minutes until the greens are cooked evenly.

  Next, add the sauce, steamed snakehead fish, chopped green onions, and red onions into the pan and bring to a boil, then season to taste and it’s done.

  

  

  

  
• 6

  Final Product

  Hot and fragrant steamed snakehead fish with pickled mustard greens, extremely suitable for chilly days. When eating, you can feel the softness and richness of the snakehead fish meat, the crunchiness of the pickled mustard greens combined with the sweet and sour broth, which is very flavorful. This dish should be served hot with vermicelli or rice for a delicious experience.