In Lunch Meal today for my family, I decide to make Grilled Crispy Snakehead Fish (Cá Lóc Nướng Giòn)which comes from many delicious Vietnamese Fish Recipes. Eating with boiled rice and hot soup is my family’s favorite. After grilled, its skin will be crispy and help to create a spectacular flavor in your mouth. Moreover, you still have another option with this dish. Using with rice paper, vegetables and dipping sauce is all delicious.
In my granddad’s dead anniversary, my mom and aunts always makes one of delicious Vietnamese Fish Recipes like this one because he really loves fish. So, do you want to cook it with us? When you are ready, please follow our instruction below and let us start cooking right now.
Ingredients:
1 snakehead fish (1kg)
1 onion
1 small ginger
Fish sauce, salt, sugar, pepper and Maggi’s stuff
Spices to spread on fish’s skin: 2 tablespoons honey, 1 teaspoon oyster oil, 1 teaspoon annatto seed oil
Vegetables: Salad, cucumber, bean sprout, basil, heart leaves, Asian coriander, Vietnamese mint.
Vermicelli, rice paper (you should wrap rice paper in banana leaves in 2 – 3 hours before serving)
Sweet and Sour sauce
Roasted peanut, smashed
Spring onion (50g).
Process:
Step 1: Clean carefully fish in water added salt in 3 – 4 times. Clean again on fresh water and wait to get dry. Slit gently some lines on fish’s body.
Step 2: Peel off the cover of ginger and grind well. Use ½ this grinded ginger to apply on fish’s body and wait in 15 minutes. Then, clean again carefully. Use the left of grinded ginger to apply into lines on fish’s body.
Ingredients:
1 snakehead fish (1kg)
1 onion
1 small ginger
Fish sauce, salt, sugar, pepper and Maggi’s stuff
Spices to spread on fish’s skin: 2 tablespoons honey, 1 teaspoon oyster oil, 1 teaspoon annatto seed oil
Vegetables: Salad, cucumber, bean sprout, basil, heart leaves, Asian coriander, Vietnamese mint.
Vermicelli, rice paper (you should wrap rice paper in banana leaves in 2 – 3 hours before serving)
Sweet and Sour sauce
Roasted peanut, smashed
Spring onion (50g).
Process:
Step 1: Clean carefully fish in water added salt in 3 – 4 times. Clean again on fresh water and wait to get dry. Slit gently some lines on fish’s body.
Step 2: Peel off the cover of ginger and grind well. Use ½ this grinded ginger to apply on fish’s body and wait in 15 minutes. Then, clean again carefully. Use the left of grinded ginger to apply into lines on fish’s body.
Step 3: Peel off the cover of onion. Slice fiber and put on aluminum paper. Next, put fish onto this paper as well and marinate on fish skin: 2 teaspoons salt + 2 teaspoons fish sauce + 1 teaspoon Maggi’s stuff + a little pepper. Use your hand to scrape these spices to absorb into skin. Cover carefully and put in fridge, wait for 1 night. Here is the important step to create one of stunning Vietnamese Fish Recipes.
Click Grilled Crispy Snakehead Fish Recipe (Cá Lóc Nướng Giòn) to see more
From VietnameseFood.com.vn
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