Snakehead fish is a familiar type of fish because when prepared into braised dishes, it is loved by everyone for being both nutritious and delicious. Let Tastetutorial.com bring you 3 very simple ways to make snakehead fish braised with pickled vegetables, lemongrass, and tamarind. Let’s go to the kitchen right away!
1. Snakehead fish braised with pickled vegetables
-
Preparation
30 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Snakehead fish braised with pickled vegetables For 3 people
Snakehead fish 1 kg (4 fish) Pickled vegetables 150 gr Shallots 1 bulb Ginger 1 bulb Bird’s eye chili 3 fruits Coconut caramel sauce 2 tablespoons Fish sauce 3 tablespoons Cooking oil 2 tablespoons Common spices A little (salt/ sugar/ pepper)
How to choose delicious pickled vegetables
- First, you should buy pickled vegetables from reputable places to ensure that the pickled vegetables are made from fresh, good quality mustard greens without preservatives or rotten ones.
- If you buy pre-packaged types, be sure to check the expiration date, whether the packaging is intact, and importantly, whether the product has any mold or bubbles.
- Delicious pickled vegetables that are sufficiently sour will have a yellow or earthy yellow color; on the contrary, if the pickled vegetables are still green, it means they have not been salted long enough, will taste sharp, not delicious, and will affect the flavor of the dish.
- Additionally, you can also make pickled vegetables at home with a very simple recipe while ensuring the health of the whole family.
How to prepare Braised snakehead fish with pickled vegetables
-
Prepare the snakehead fish
When buying snakehead fish, first scrape off the scales, cut off the gills and tail. Then, use a knife to make a straight cut along the belly with your finger to remove the intestines and any dirt inside.
Finally, rub salt on the fish and rinse it several times with water until clean, then let it drain.
Tip: To allow the fish to absorb the seasoning more quickly, you can make a few light cuts on the fish’s body.
-
Prepare other ingredients
Wash the pickled vegetables and cut them into bite-sized pieces. Peel the shallots and ginger, then chop them finely. Wash the chili and let it drain.
-
Braised fish
Place a pot on the stove with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add the shallots and half of the ginger, chopped, and sauté until fragrant.
Then add 3 tablespoons of fish sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, 2 tablespoons of coconut caramel, and 150ml of water, stirring evenly for 5 minutes.
When the water boils, add the snakehead fish, 150g of pickled vegetables, 3 hot chili peppers, and the remaining ginger, and braise for 20 – 25 minutes while reducing the heat to low.
Finally, when the snakehead fish is cooked and the sauce thickens, season to taste, turn off the heat, and serve on a plate.
Tip:
- To ensure the fish absorbs the seasoning evenly while braising, turn the fish continuously.
- To enhance the flavor of the dish, you can use the pickling liquid instead of plain water when adding it to the pot.
-
Final Product
The braised snakehead fish has been completed excellently. With a not too complicated recipe, the flavor is truly unforgettable.
Braised snakehead fish with sour pickles carries the essence of home. The fish is braised just right, making the meat soft and naturally rich, combined with sour pickles and a bit of seasoning that blend perfectly, making the dish truly perfect.
The braised snakehead fish will taste even better when served with a bowl of steaming white rice. Give it a try!
2. Braised Snakehead Fish with Lemongrass and Chili
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Braised Snakehead Fish with Lemongrass and Chili For 3 people
Snakehead fish 400 gr Lemongrass 1 stalk Chopped chili 1 teaspoon Fish sauce 2 tablespoons Cooking oil 2 tablespoons Coconut color 1 tablespoon Sugar/ MSG a little
Ingredient Image
How to Cook Braised Snakehead Fish with Lemongrass and Chili
-
Prepare the snakehead fish and other ingredients
First, take the snakehead fish, remove the tail, then put it in a basket and scrub for 5 minutes to remove excess slime, then rinse and let it drain. As for the stems, chop finely.
-
Marinate the fish
Put the fish into a pan and marinate with 1/2 teaspoon of MSG, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 tablespoon of caramel, 1 teaspoon of minced chili, and 1 stalk of minced lemongrass, then mix well for 15 – 20 minutes to absorb the seasoning.
-
Fish Stew
Put a pan on the stove with 2 tablespoons of cooking oil over medium heat and stew the fish for 15 – 20 minutes.
When the water boils, reduce the heat to low and continue to stew for another 5 – 7 minutes until it thickens, then season to taste and turn off the heat.
-
Final product
It’s really simple and quick to make this snakehead fish dish, right? But it carries the rich flavors of the Mekong Delta, making anyone far from home feel nostalgic.
The braised snakehead fish with lemongrass and chili has an eye-catching color, with tender fish and the spicy sauce of lemongrass and chili dancing on the tongue that no one can resist.
Try this snakehead fish dish with a bowl of white rice. It surely won’t disappoint you.
3. Braised snakehead fish with tamarind
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Braised snakehead fish with tamarind For 3 people
Snakehead fish 1 kg Young tamarind 3 fruits Minced garlic 2 teaspoons Fish sauce 3 tablespoons Cooking oil 2 tablespoons Common spices A little (Salt/ Sugar/ MSG)
Ingredient image
How to Cook Sour Tamarind Stewed Snakehead Fish
-
Prepare the snakehead fish
Buy snakehead fish and clean the scales on the outside, remove the fins, entrails, blood, and the black membrane inside the fish.
Next, rub salt into the fish body, then rinse well with water and let it drain.
-
Cooking the sauce
Put a pan on the stove with 2 tablespoons of cooking oil over medium heat. When the oil is hot, add 2 teaspoons of minced garlic and sauté until fragrant.
Next, add 200ml of water and 1 tablespoon of fish sauce, stir well for 5 minutes, then add 3 tamarind fruits and cook for 7 – 10 minutes.
-
Cooking the fish
When the water is boiling, add 1kg of catfish and cook for 15 – 20 minutes.
Then add 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 1/2 teaspoon of monosodium glutamate, stir well for 10 minutes.
Finally, season to taste and turn off the heat before serving on a plate.
Tip: When the tamarind is cracked, you can use a chopsticks to separate the flesh from the shell.
-
Finished product
So the dish of braised snakehead fish with tamarind has been excellently completed. This dish is perfect for rainy days when the whole family gathers together for a meal.
The snakehead fish is soft and sweet, and you cannot miss the sweet and sour tamarind sauce that makes everyone sigh with delight. What are you waiting for? Grab a bowl of rice and give it a try!
How to choose fresh and delicious snakehead fish
- Of course, live fish always brings the best flavor. Therefore, choose those that are still swimming well, with clear eyes that show the pupils, and shiny, even scales.
- Additionally, press the flesh to feel the firmness, not mushy, and with good elasticity like rubber.
- Fresh and delicious snakehead fish has a cherry color; on the contrary, if it is dark brown or dull, it means the fish has gone bad and should not be chosen.
- Avoid using fish with swollen bodies, weak swimming, and pale colors.
- Snakehead fish is freshwater fish, so it will smell like pond water. Avoid choosing those with a strong fishy smell as that indicates the fish has been kept for too long and is no longer usable.
See details: How to choose delicious snakehead fish properly
Effective methods to eliminate fishy smell from snakehead fish
- The simplest way is to soak the fish in rice water for 15 – 20 minutes to remove the fishy smell.
- Another method is to simply use salt to wash or rub it on the fish’s body.
- Additionally, soaking the fish in alcohol or white vinegar for 5 minutes is also very effective at removing the fishy smell.
- Moreover, you can use smashed ginger and soak it in water with the fish for 5 minutes.
- Don’t forget to use lemon juice mixed with warm water, then soak the fish for 5 – 7 minutes.
See more:
The article above has provided you with 3 special ways to make braised snakehead fish with sour vegetables, lemongrass, and tamarind that anyone can easily make to bring delicious meals to family members. Wishing you great success with these recipes!
*Refer to images and recipes from 3 YouTube channels: The best home-cooked meals, diary Western, and Western Region Pieces
