Snakehead fish, with its firm, flaky texture and subtly sweet flavor, is a culinary treasure in many Asian cuisines. Often overlooked in Western markets, this unique fish offers a rewarding culinary experience, particularly when prepared correctly. Its slightly muddy flavor profile requires careful preparation and seasoning to bring out its best qualities, which is precisely what this recipe aims to achieve. The result? A crispy, golden-brown fried snakehead that's both delicious and surprisingly easy to make at home.
This recipe focuses on achieving the perfect balance of crispy exterior and tender interior, utilizing a simple yet effective technique. We'll guide you through each step, from properly cleaning and preparing the fish to the optimal frying method for that signature crunch. Ready to embark on a culinary adventure and learn how to fry the perfect snakehead? Let's dive into the step-by-step instructions.
Tools Needed
- Paper towel
- Knife
- Frying pan
- Stove
Ingredients
- Snakehead fish: 400g
- Green onions: 20g
- Garlic cloves: 4
- Chili peppers: 3
- Lemon
- Salt
- Seasoning powder: 1/2 teaspoon
- MSG: 1/2 teaspoon
- Ground pepper: 1/2 teaspoon
- Fish sauce: 1 teaspoon + 2 tablespoons
- Sugar: 2 tablespoons
- Water: 2 tablespoons + 2 spoons
- Fried flour: 1 spoon
- Cooking oil
- Sweet powder: 1/3 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Fish and Ingredients
- Squeeze it with lemon and salt to remove slime, then wash and drain. Pat dry with a paper towel.
- Finely chop green onions, garlic, and chili peppers.
- Remove the head and set aside. Cut the fish body into 1-2cm thick pieces.
- Season the fish pieces with seasoning powder, MSG, ground pepper, and fish sauce. Mix well and let it marinate for 20-25 minutes.
Step 2. Fry and Prepare the Sauce
- Mix sugar, water, fish sauce, sweet powder, and chili in a bowl.
- Add a spoon of fried flour to the marinated fish and coat evenly.
- Heat cooking oil in a pan. Fry the fish over medium heat until golden brown and crispy on both sides.
- Add a little cooking oil to the pan. Add garlic and chili and fry until fragrant. Add the prepared fish sauce and stir well until the sugar dissolves.
Step 3. Combine and Simmer
- Add the fried fish to the sauce and stir to coat evenly. Simmer for about 30 seconds to let the fish absorb the sauce.
Step 4. Garnish and Serve
- Add green onions, stir gently, and serve immediately.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Don't cut the fish too thin when frying to ensure it gets crispy.
- Don't add too much fried flour to avoid burning.
- Fry the fish in batches to ensure even cooking and crispiness.
- Reduce heat to low when cooking the fish sauce to prevent burning.
Nutrition
- N/A
FAQs
1. Can I use frozen snakehead fish for this recipe?
Yes, but make sure to thaw it completely and pat it dry before frying to ensure a crispy result.
2. What type of oil is best for frying snakehead fish?
A high-smoke-point oil like vegetable, canola, or peanut oil is ideal for frying. This prevents burning and ensures even cooking.
3. How do I make sure the fish is cooked through?
Check for opaque flesh and ensure the internal temperature reaches 145°F (63°C). The fish should be flaky and easily separate with a fork.
This Crispy Snakehead Fish with Golden Fish Sauce recipe delivers a truly unforgettable dining experience, showcasing the unique flavor of snakehead fish in a deliciously crispy and flavorful way. From its satisfying crunch to its rich, savory sauce, this dish is sure to become a new family favorite. Enjoy the fruits of your labor – and don't forget to share this amazing recipe with your friends and family!