Authentic Mekong Delta Grilled Snakehead Fish Recipe

Grilled snakehead fish, known as “cá lóc nướng trui,” is a renowned specialty from the Mekong Delta region. Its unique flavor not only captivates locals but also satisfies the most discerning food enthusiasts. Let’s explore the detailed recipe to prepare this deliciously authentic grilled snakehead fish!

1. Ingredients Needed

To make grilled snakehead fish, you’ll need the following ingredients:

• Snakehead fish: 2 fish (each weighing about 700 – 800 grams).
• Fresh herbs: Thai basil, cilantro, mint, lettuce.
• Cucumber, pineapple.
• Fermented fish sauce.
• Chili, lemongrass, spring onions, lime.
• Sugar, roasted peanuts, fresh vermicelli noodles, rice paper.
• Tools: Bamboo or stainless steel skewers to skewer the fish, a grill, charcoal stove, or oven.

2. Detailed Steps to Make Grilled Snakehead Fish

Step 1: Preparing the Ingredients

• Snakehead fish: Clean the fish with salt and lime to remove any fishy smell, then let it drain. Use bamboo or stainless steel skewers to skewer the fish from the mouth to the tail to secure it while grilling.
• Fresh herbs: Wash the herbs thoroughly and soak them in diluted salt water for 15 minutes to ensure food safety. Drain them in a colander.
• Cucumber: Wash, peel, trim the ends, and slice into bite-sized pieces.
• Lemongrass: Wash, finely chop, and sauté briefly in oil to release its aroma.
• Spring onions: Trim off any wilted parts, wash, and finely chop to make spring onion oil.
• Roasted peanuts: Roast the peanuts in a pan over medium heat, stirring constantly until fragrant. Let them cool before peeling.

Step 2: Grilling the Snakehead Fish

• Prepare a charcoal stove or oven. If using a charcoal stove, wait until the coals are glowing red before placing the grill on top. Place the skewered fish on the grill and cook evenly on both sides until the fish turns a charcoal black.
• After the fish is cooked, use a knife to scrape off the burnt scales, leaving the shiny golden skin. If you don’t want to spend time watching the fish to prevent burning, you can use an air fryer or oven instead.

Step 3: Making the Dipping Sauce

• In a clean bowl, mix the following: 1 tablespoon of chopped lemongrass, 2 tablespoons of finely chopped pineapple, ½ tablespoon of chopped chili, 1 tablespoon of sugar, and 2 tablespoons of water. Stir well to combine.
• Add 4 – 5 tablespoons of fermented fish sauce to the mixture, and continue stirring until the dipping sauce is smooth. Taste and adjust the seasoning to your liking.

Step 4: Presentation and Enjoyment

• Arrange the grilled snakehead fish on a long platter, drizzle with spring onion oil, and sprinkle with roasted peanuts or a few slices of chili for decoration. The dish will look much more appealing and appetizing.
• Wrap the rice paper with fresh herbs, vermicelli noodles, and pieces of snakehead fish, then dip in the prepared fermented fish sauce. The rich and delicious flavor of the dish is sure to satisfy your family.

Conclusion

Making grilled snakehead fish isn’t overly complicated, but it requires attention to detail in each step of the preparation. With the detailed recipe above, you can easily make this dish at home to treat your family and friends. Save the recipe and try it today to experience the unique flavor of Mekong Delta grilled snakehead fish!

Good luck, and don’t forget to share your results with us!