8 Ways to Create Delicious Grilled Snakehead Fish: Super Easy Recipes

Grilled snakehead fish is one of the popular and enticing dishes in Vietnamese cuisine. This dish has various preparation methods such as grilling plain, grilling with satay sauce, grilling in foil, etc. Let's explore each method to make grilled snakehead fish for a delightful family meal with Mytour!

How to Make Grilled Snakehead Fish Plain

Ingredients 

• Snakehead Fish: 2 pieces (each approximately 1 – 1.2kg).
• Fresh vermicelli: 200gr.
• Chopped chili: 100gr.
• Roasted peanuts: 100gr.
• Spring onions: 4 stalks.
• Tamarind juice: 100gr.
• Herbs: 300gr.
• Chopped garlic: 100gr.
• Chopped lemongrass: 50gr.
• Rice paper: 300gr.
• Various spices.

How to Make

Step 1: Prepare the accompanying vegetables.

• Spring onions: Remove roots, wash thoroughly, and finely chop.
• Herbs: Peel and clean. Grind half and slice the other half thinly.
• Assorted fresh vegetables: Remove all damaged leaves, wash, and drain.
• Cucumber: Clean and slice thinly.
• Banana blossom: Shred into thin slices, soak in lemon juice-infused water, only retrieve when ready to serve to prevent discoloration.
• Sour star fruit: Trim edges, cut into thin slices like the banana blossom.
• Roasted peanuts: Peel and grind into a paste.

Step 2: Prepare and skewer the snakehead fish.

• For grilled snakehead fish with vermicelli, keep the fish whole without scaling or gutting. Rub salt on the body, then rinse with clean water to remove the fishy smell.
• Use bamboo skewers (or lemongrass stems) to skewer the fish vertically from mouth to tail. Plant it in the ground so that the fish stands upright.

Step 3: Grill the snakehead fish.

• Take a sufficient amount of rice to cover the fish that has been skewered into the ground, ensuring it is well-sealed. Then, ignite the fire.
• When the rice is burnt out, continuously add new rice and burn for about 8 – 10 minutes until the ash is extinguished (if the fish is not fully cooked, you can burn for an additional 5 – 10 minutes).
• Once the fish is cooked, remove the burnt rice, take out the fish, and use a knife to remove any charred parts on the outside.

Step 4: Prepare the shallot oil for grilled snakehead fish.

Step 5: Prepare the dipping sauce for grilled snakehead fish with vermicelli.

How to make fish sauce dip:

• In a bowl, combine 50g of minced lemongrass, 50g of minced garlic, 50g of minced chili, minced herbs, 1 tablespoon of sugar, 2 tablespoons of filtered water, and 5 tablespoons of fish sauce.
• Mix well until all the ingredients blend together.

How to make tamarind fish sauce dip:

• Put the squeezed tamarind in a bowl, add 4 tablespoons of boiling water, use a tamarind press to extract the essence.
• After pressing the tamarind, remove the residue, leaving only the essence.
• In a bowl, combine the tamarind essence with 4 teaspoons of sugar, 2 tablespoons of fish sauce, 50g of minced chili, and mix well with a fork to complete.

In addition, you can explore the method of grilling fish using an air fryer for a delicious and easy-to-make dish.

Guide on how to make grilled snakehead fish in parchment paper

Ingredients

• Snakehead fish: 1 piece (about 800g – 1kg).
• Minced garlic: 2 teaspoons.
• Minced purple onion: 2 tablespoons.
• Grilled meat marinade sauce: 2 teaspoons.
• Seasoning powder: 1 tablespoon.
• MSG: 1 tablespoon.
• Sugar: 1 tablespoon.
• Salt: a pinch.

Procedure

Step 1: Prepare the snakehead fish.

• Remove the fins, tail, and gut from the fish.
• Rub the fish with salt for about 3 minutes, then rinse it thoroughly with water.
• Use a knife to make diagonal or horizontal cuts on the fish to allow the seasoning to penetrate better during marination and enhance the flavor when grilled.

Step 2: Marinate the fish for flavor infusion.

• In a bowl, combine 2 teaspoons of minced garlic, 2 tablespoons of minced purple onion, 2 teaspoons of grilled meat marinade sauce, 1 tablespoon of seasoning powder, 1 tablespoon of MSG, 1 tablespoon of sugar.
• Mix well to ensure the ingredients are thoroughly combined.
• Place the fish in a large pan, wear latex gloves to evenly spread the spice mixture on both sides of the fish, and stuff the remaining spice mixture into the fish's cavity.
• Marinate the fish for about 1 hour to allow the flavors to permeate.

Step 3: Start grilling the snakehead fish.

Check out: Simple and authentic tips for marinating grilled meat at home

How to make mỡ hành (pork lard) grilled snakehead fish

Ingredients

• Snakehead fish: 1.2kg
• Pork lard: 200gr
• Vermicelli: 1kg.
• Spring onion: 50gr.
• Coriander: 20gr.
• Garlic: 20gr.
• Chili: 20gr.
• Ginger: 20gr.
• Lemongrass: 20gr.
• Purple onion: 20gr.
• Lime: 2 fruits.
• Peanuts: 20gr.
• Spices (fish sauce, turmeric powder, pepper, seasoning powder, etc.): 30gr.
• Accompanying vegetables (lettuce, cucumber, etc.): 500gr.

How to prepare

Step 1: Prepare the snakehead fish

• Remove all internal organs of the snakehead fish, use a knife to clean the scales, cut off the fins, and clean the white membrane inside the belly.
• Place the fish on a rack and rub salt over the body to clean the slime.
• Pour warm water over the entire fish, then use a knife to remove all the sticky residue on the skin.
• Use rice washing water to clean off the remaining slime, then rinse again with clean water.

Step 2: Marinate the fish.

• Use a cross-hatch pattern on the fish body to help the ingredients absorb the seasoning more effectively, enhancing the flavor when eaten.
• Mix ⅓ tablespoon of broth mix, ⅓ tablespoon of ground pepper, ½ tablespoon of turmeric powder, and evenly spread it over the entire fish. 
• Marinate the fish for about 60 minutes.

Step 3: Prepare other ingredients.

• Purple onions, spring onions, lemongrass, garlic, sesame leaves, ginger: Slice them into thin pieces, then use a knife to finely chop them and place them in a bowl.
• Clean the pork lard, cut it into bite-sized pieces, and place it in a bowl.

Step 4: How to make dipping sauce for grilled snakehead fish.

• Prepare a clean bowl, add 55ml fish sauce, 30ml warm water, 50ml lime juice, 60g sugar, then stir well.
• Once the mixture is dissolved, add 20g ginger, 20g garlic, 20g lemongrass, 20g chili, 20g sesame leaves, and stir well.

Step 5: Prepare the pork fat sauce.

• Place the pan on the stove, set the heat to low, then add pork fat and sauté until golden. 
• When the fat is melted, shrink the fat back, then add purple onions, stir well, then add 50g of spring onions and stir well again, and turn off the stove.

Step 6: Grilling the fish.

• Prepare a pre-lined baking tray with parchment paper, add sesame leaves underneath, and place the fish on top. Grill at 175 degrees Celsius for 30-40 minutes.
• Prepare a mango seed plate, place lettuce on top, and place the grilled snakehead fish on top.
• Use a spoon to drizzle the pork fat sauce over the entire fish, finally sprinkle some roasted peanuts and enjoy.

How to make grilled snakehead fish with salt and chili in the oven

Ingredients

• Snakehead fish: 1 fish (400g).
• Chopped chili: 1 tablespoon.
• Chili powder: 1 tablespoon.
• Green onions: 4 tablespoons (chopped).
• Cilantro: 4 tablespoons (chopped).
• Lemongrass: 4 tablespoons (chopped).
• Chopped lemongrass: 4 tablespoons.
• Chopped purple onions: 4 tablespoons.
• Chopped garlic: 4 tablespoons.
• Lime: 1/2 piece.
• Cooking oil: 1 tablespoon.
• Pepper: 1/2 teaspoon.
• Common spices (salt, MSG): A sufficient amount.

Implementation

Step 1: Prepare the snakehead fish.

• Scale the fish thoroughly, remove the intestines, tail, gills, and cut off the head.
• Rinse the fish with warm water and use lime to rub all over the body to remove the fishy smell.
• Cut the back and body of the fish into an X shape for even spice absorption.

Step 2: Marinate and grill the snakehead fish.

• Place the fish on a tray and use your hands to spread the mixture evenly on both sides of the fish.
• Gently massage to ensure the mixture is well absorbed into the fish, and any excess mixture should be placed inside the fish's belly.
• Marinate the fish for about 1 hour for the ingredients to absorb the flavors.
• Preheat the oven to 200°C for about 15 minutes. Then, place the prepared ingredients in the oven and bake at the upper temperature for about 30 minutes to complete.

> Buy now Sunhouse Electric Oven SHD4216 (16L) genuine, good price at Mytour

Steps to make Sa Te grilled snakehead fish

Ingredients

• Snakehead fish: 1 (about 1kg – 1.5kg).
• Horn pepper: 1 piece.
• Garlic: 1 bulb.

Method

Step 1: Prepare snakehead fish.

• After purchasing the snakehead fish, remove all internal organs, use a knife to scale and remove fins, and clean the white membrane inside the fish. 
• Place the fish in a basket, rub salt on the body to clean the mucus.
• Use warm water to wash the entire fish, use a knife to remove the slimy substance on the skin. 
• Use rice water to wash away the mucus, then rinse again with water.
• Use the knife to cut evenly along the spine of the fish, stop when reaching the fish's belly.
• Use a cross-cutting knife on both sides of the fish to ensure even spice penetration when marinating. 
• Rinse the fish with clean water once more and let it drain before proceeding to marinate with spices.

Step 2: Prepare the marinating sauce for grilled snakehead fish.

• In a bowl, add 1/3 tablespoon salt, 1/3 tablespoon sugar, peel 4 garlic cloves, and thinly slice 1/2 chili. Crush all ingredients using a mortar.
• Add 1 tablespoon chili paste, 1.5 tablespoons satay sauce, 1 tablespoon fish sauce. Mix well with a spoon.
• Continue by adding 1/2 teaspoon MSG and 1/2 teaspoon chicken powder. Use a spoon to dissolve the mixture.

Step 3: Marinate the fish with the sauce.

Put on gloves and use a spoon to spread the sauce over the fish. Massage evenly with your hands and marinate for about 30 minutes.

Step 4: Start grilling the snakehead fish.

After marinating the fish, place it on a baking tray and microwave for about 20 minutes at 250°C. Then, unwrap the foil and transfer the fish to a grill directly using a charcoal or gas stove for approximately 7-10 minutes until the fish is dry, and it's done.

Guide on how to make grilled snakehead fish in bamboo tubes

Ingredients 

• Snakehead fish: 1kg (2 fishes).
• Chilies: 4 pieces.
• Garlic: 2 cloves.
• Shallots: 2 bulbs.
• Spring onions: 3 branches.
• Cilantro: 3 branches.
• Wild betel leaves: 5 pieces.
• Rice water: A little.
• Salt/MSG: A pinch.
• Bamboo tubes: 2 (40cm each).
• Banana leaves: A few.

Procedure

Step 1: Prepare snakehead fish.

• Remove all internal organs, scale the fish, cut off fins, and clean the white membrane inside the fish belly.
• Rub salt on the fish body, then rinse it thoroughly with cold water.
• Use rice water to clean off the sliminess, then rinse again with clean water and let it drain.
• Use a crosshatch pattern on the fish body with a knife for better absorption of seasoning.

Step 2: Marinate the fish.

• Purple onions, peeled garlic, and chili are finely mashed together. Then add 1 teaspoon of salt and 1 teaspoon of MSG to the mixture.
• Evenly apply the spice mixture to the fish body. For a spicier taste, add an extra teaspoon of chili powder.

Step 3: Stuff the fish into bamboo tubes.

• Clean and drain wild betel leaves, spring onions, and cilantro. Prepare 2 bamboo tubes, then place spring onions and cilantro inside. Next, insert the marinated fish and add betel leaves at the end.
• Secure one end of the bamboo tube with banana leaves.

Step 3: Grill the fish.

Place the charcoal on the stove and ignite it until it turns red. Then, grill the bamboo tubes for about 1 hour to complete the dish.

Check out: How to make delicious and enticing baked sweet potatoes

How to make snow salt grilled snakehead fish

Ingredients 

• Snakehead fish: 1 kg.
• Eggs: 5 pieces (use egg whites).
• Green onions: 5 branches (use the root part).
• Ginger: 5 slices.
• Szechuan peppercorns: 1 tablespoon (finely chopped).
• Damson plums: 1 tablespoon (finely chopped).
• Minced garlic: 2 teaspoons.
• Chopped chili: 1 teaspoon.
• Fish sauce: 3 tablespoons.
• Rock salt: a pinch.
• Common spices (salt, pepper, sugar, MSG).

Implementation

Step 1: Prepare the snakehead fish.

• Soak the snakehead fish in warm water, scrape off the scales and slime.
• Use rock salt to rub on the fish body and rinse with water. 
• Use a small knife to open the belly for seasoning.

Step 2: Marinate the snakehead fish.

Stuff the belly of the fish with 5 branches of green onions, 5 slices of ginger, 1 tablespoon of finely chopped Szechuan peppercorns, and 1 tablespoon of finely chopped damson plums.

Step 3: Bake the fish.

• Mix 2kg of salt with egg whites, then spread the mixture evenly on aluminum foil.
• Place the marinated fish in the middle, wrap it to ensure the salt covers the fish evenly, then wrap another layer of aluminum foil.
• Place the fish on a grill, bake each side for 20 minutes to ensure the fish is cooked through.

Step 4: Prepare the dipping sauce.

Mix 3 tablespoons of fish sauce, 2 teaspoons of minced garlic, 1 teaspoon of minced chili, 1 teaspoon of sugar, 1 teaspoon of MSG, and 1 teaspoon of pepper to create the dipping sauce.

> Buy now the Sharp EO-A324RCSV-ST Oven (32L) - genuine product, great price at Mytour.vn

How to make air fryer grilled snakehead fish

Ingredients

• Snakehead fish: 1.
• Lemongrass: 20g.
• Galangal: 20g.
• Ginger: 20g.
• Turmeric: 20g.
• Seasoning powder: 1 teaspoon.
• Fermented rice: 1 tablespoon.
• Shrimp paste: 1 tablespoon.

Method

Step 1: Prepare the snakehead fish.

• Remove all the fish's internal organs, use a knife to clean scales, cut off fins, and clean the white membrane inside the fish's belly.
• Rub salt over the fish's body and rinse with cold water.
• Use rice water to clean off the mucus, then rinse again with clean water and let it drain.
• Use a cross-cutting knife on the fish's body for better spice absorption.

Step 2: Grind the marinating mixture.

Finely chop galangal, ginger, and lemongrass, then put them all in a blender to grind into a smooth paste.

Step 3: Begin marinating and grilling the fish.

• Place snakehead fish in a large bowl with the ground mixture, 1 teaspoon of seasoning powder, 1 tablespoon of fermented rice, 1 tablespoon of shrimp paste. Use a fork to mix well and marinate for 40 minutes to 1 hour.
• Preheat the air fryer to 200 degrees Celsius for 5 minutes.
• Grill the fish for 35 minutes at 200 degrees Celsius.

Check out more: Review TOP 9 best air fryers in 2023

Secrets to make delicious grilled snakehead fish, tender meat

Tips for choosing snakehead fish

Snakehead fish is the main ingredient for this dish, so the selection process is crucial. Here are some secrets to help you buy delicious and fresh fish: 

• Pay attention to differentiate between Vietnamese and Chinese snakehead fish to avoid buying the wrong one! Chinese snakehead fish is usually dark black, evenly sized and large, with dull eyes and a stretched-out appearance due to long transportation. In contrast, Vietnamese snakehead fish typically has a slender and long body, uneven size, black and yellow scales, and greenish spots.
• Preferably choose fish with a uniform size, dark black scales, a sharp head, and a long tail for more firm and flavorful meat, resulting in a tastier dish.
• Choose live fish that swim energetically, and observe for any signs of fungus.

Choosing complementary vegetables for grilled snakehead fish

For grilled snakehead fish, you can enjoy it with various accompanying vegetables. Popular choices include lettuce, cucumber, coriander, sour star fruit, bitter banana, aromatic herbs (basil, cinnamon basil, laksa leaves, coriander, fish mint, culantro, water spinach, bean sprouts, chives, etc.).

Here is a compilation of useful tips on how to prepare delicious and simple grilled snakehead fish at home. Hopefully, this article has provided you with many attractive cooking recipes for your daily meals. If you're interested in cooking products, purchase them at MytourDELICIOUS with FAST DELIVERY within 2 hours to help homemakers save time and effort.