Dried garlic snakehead fish offers a unique culinary experience, blending the firm texture of snakehead with the pungent aroma of garlic. This traditional preparation method not only enhances the fish's flavor but also preserves it for extended periods, making it a convenient and budget-friendly option for any kitchen. Its rich umami taste makes it a versatile ingredient, perfect as a snack, an addition to stir-fries, or a component in flavorful broths. The intense garlic flavor permeates the fish, creating a satisfyingly complex taste that's both savory and slightly sweet.
Beyond its deliciousness, dried garlic snakehead fish is also incredibly hygienic, thanks to the preservation process which eliminates harmful bacteria. This makes it a safe and healthy choice for your family. Ready to learn how to create this delicious and convenient dish yourself? Let's dive into the step-by-step guide below!
Tools Needed
- Scale
- Knife
- Bowl
- Mortar and pestle
- Cloth
- String
- Basket or tray
- Frying pan
Ingredients
- Striped snakehead fish
- Salt: 2 tablespoons
- Kumquats: 10
- Onions: 70g
- Garlic: 70g
- Ginger: 70g
- Cooking Wine
- Water: 300 liters
Step-by-Step Instructions
Step 1. Cleaning and Preparation
- Female fish with eggs are preferred)
- Wash the fish thoroughly with salt and kumquats (or vinegar) to remove slime. Rinse with water.
- Pound onions, garlic, and ginger into a paste.
- Marinate the fish with the onion, garlic, ginger paste and cooking wine for 2 hours. This helps remove fishy smell and prevents flies during drying.
Step 2. Drying the Fish
- Thread the fish onto a string, preparing for drying.
- Dry the fish in the sun for about 2 days, spreading it out for faster drying. Store in refrigerator overnight if necessary.
Step 3. Finishing Touches
- Remove the dried fish from the string.
Step 4. Cooking the Fish
- Fry the dried fish until golden brown on both sides.
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Choose female fish for a richer, more delicious flavor due to the eggs.
- Drying the fish with the head intact and only cutting near the breast helps maintain its shape and flavor.
- Don't over-dry the fish; it should be firm but not hard.
- Marinate with onions, garlic, and ginger to remove the fishy smell.
- Drying the fish in the sun prevents flies.
- Store leftover dried fish in the freezer for longer preservation, or in the refrigerator for shorter periods.
Nutrition
- Calories: varies depending on fish size
- Fat: varies depending on fish sizeg
- Carbs: varies depending on fish sizeg
- Protein: varies depending on fish sizeg
FAQs
1. Where can I buy dried striped snakehead fish?
Dried striped snakehead fish can often be found in Asian grocery stores, online marketplaces specializing in Asian foods, or sometimes even at larger supermarkets with extensive international food sections.
2. How long does dried striped snakehead fish last?
Properly stored in a cool, dry, and airtight container, dried striped snakehead fish can last for several months, even up to a year. Check for any signs of spoilage before consuming.
3. How do I rehydrate dried striped snakehead fish?
Simply soak the fish in warm water for about 15-30 minutes, or until it softens and rehydrates. The exact time will depend on the thickness of the fish.
Dried striped snakehead fish offers a delicious and convenient way to enjoy this flavorful fish, all while being budget-friendly and safe for consumption. Its versatility in the kitchen makes it a valuable addition to any cook's repertoire, whether used as a snack, a main ingredient, or a flavourful addition to other dishes. So why not try this unique and satisfying culinary experience today?