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Preparation
1 hour
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Difficulty
Easy
Today let’s make a unique dish of steamed snakehead fish with cassava to change the family’s meal flavor. TasteVN will share with you the extremely simple recipe to make this steamed dish, get into the kitchen and do it right away!
Ingredients for Steamed Snakehead Fish with Cassava For 4 people
Snakehead fish 1 fish Minced pork 100 gr Cassava 1 root Wood ear mushrooms 30 gr Garlic 1 bulb Shallots 1 bulb Glass noodles 30 gr Peanuts 200 gr Green onions 2 stalks Chili 1 piece Fish sauce 1 tablespoon Cooking oil 1 tablespoon Common seasoning a little (seasoning/ pepper/ salt)
How to choose fresh ingredients
How to choose fresh snakehead fish
- Choose snakehead fish with a pointed and firm head. The fish should be of moderate size, not too fat and not too thin.
- Choose fish that have uniform dark color and a characteristic fishy smell.
- Avoid choosing fish that are too fat and brownish-gray because these are industrially raised fish, which have soft meat and when steamed, will not be as delicious as wild snakehead fish.
See details: How to choose fresh, firm snakehead fish
How to choose fresh and delicious pork
- Fresh pork will have a dry film on the outside, and the surface of the cut will feel firm to the touch without being sticky.
- The fresh meat has a pinkish-red color, while the fat is opaque white.
- If you see a piece of meat that is dark red or has blackish hues, you should not buy it as it may be pork raised with lean meat enhancers.
- Avoid buying meat that is light green, dark purple, or has red skin.
- You should choose meat that feels elastic when pressed, and has a distinct fresh meat smell when sniffed.
- You should buy pork at reputable food stores and markets, and ask the seller to grind it for you, or you can take it home to grind yourself.
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How to prepare Steamed Snakehead Fish with Cassava
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Prepare the snakehead fish
After buying the snakehead fish, use a knife to scrape off the scales and slit the belly to remove the internal organs.
Then, rinse the fish thoroughly with clean water several times, and soak it in diluted salt water for about 10 minutes before rinsing it again with water.
Use a knife to cut the flesh along both sides of the fish’s spine to widen the belly for stuffing.
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Prepare other ingredients
First, use a knife to chop 1 clove of garlic and 1 shallot finely.
Soak 30g of wood ear mushrooms and 30g of vermicelli in water for 30 minutes, then rinse thoroughly. After that, use a knife to finely chop the wood ear mushrooms and use scissors to cut the vermicelli into pieces about 3 finger lengths.
For 1 cassava root, use a knife to peel it and then rinse it clean with water and cut it into strips.
For 200g of peanuts, put them in a hot pan and roast them for 4 – 5 minutes, then shell and crush them finely.
Wash and chop 2 green onion stalks and 1 chili pepper. Then, add 1 tablespoon of cooking oil to the pan with the green onions and heat for 30 seconds to make the scallion oil.
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Marinate the meat
Add 100g of minced pork, wood ear mushrooms, and vermicelli along with 1 tablespoon of fish sauce, 1 teaspoon of seasoning powder, and 2 teaspoons of pepper, then mix well and let it marinate for 10 minutes to absorb the flavors.
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Stuffing Snakehead Fish
Stuff the marinated meat into the belly of the fish and then use banana fiber to tightly wrap around the fish.
Tip: If you don’t have banana fiber, you can substitute it with cooking thread or specialized cooking twine.
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Steaming Snakehead Fish
Place a steamer on the stove, prepare a plate to put in the pot, add half of the shredded cassava at the bottom of the plate, then place the stuffed fish on top and pour water into the pot without overflowing the plate.
Then, cover the fish with the remaining cassava and close the lid to steam for 20 – 30 minutes on low heat, then turn off the stove.
Remove the fish, discard the string, and add scallion oil, peanuts, and finely chopped chili to finish.
Tip: You can also use a steamer to make this dish.
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Final Product
The steamed snakehead fish with cassava is delicious, attractive, and unique with a rich meat filling along with the sweet taste of cassava. Eating this dish with fresh vegetables dipped in a sour sauce is truly amazing!
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Above is the way to make the steamed snakehead fish with cassava deliciously and easily at home. Wishing you success!
*Recipe reference from YouTube channels: Meet The Makers
