Top 11 Delicious Dishes Made from Snakehead Fish You Should Know - Mytour.vn

• 500g catfish
• 100g Vietnamese coriander
• 3 peppers
• 1 lime
• 1 shallot
• 3 cloves garlic
• 1 tsp chili powder
• 2 tbsp fish sauce
• 1 pinch of common spices

• Clean the catfish with salt and lime, then remove the innards.
• Rinse the fish and cut into bite-sized pieces.
• Marinate the catfish: Peel and finely chop shallots and garlic. Pick the leaves off the coriander, wash and drain.
• Heat a pan, fry the chopped shallots and garlic until golden and fragrant, then set aside for marinating the fish.
• Place a layer of coriander in the pan, then add some of the fried shallots and garlic, followed by the prepared catfish. Add another layer of coriander and the remaining fried shallots and garlic on top.
• Add the following seasonings: 1 tbsp fish sauce, 2 tbsp sugar, 1 tsp seasoning powder, 1 tsp ground pepper, 1 tsp chili powder, and 2 tbsp fish sauce. Then add about 2 tbsp of water to dissolve the seasonings.

• Once the seasonings are dissolved, heat the pan and start cooking the fish.
• Cook the fish over low heat, covered, for about 15 minutes until the sauce thickens. Then add 3 sliced peppers and turn off the heat.

• The catfish meat is firm and flavorful, soaked in rich seasoning and aromatic coriander. Catfish braised with coriander is excellent with white rice.
• Enjoy this delicious and flavorful braised catfish dish!

• 500g catfish
• 1 bunch betel leaves
• Seasonings: seasoning powder, salt

• Step 1: Clean the catfish thoroughly to remove the slime. Put the catfish in a bowl, add about 5 teaspoons of salt, mix well to coat the fish with salt, marinate for about 20 minutes, then rinse the fish thoroughly.
• Step 2: After cleaning and draining the fish, transfer it to a plate, add 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, wear gloves, mix well, and marinate for about 30 minutes for the fish to absorb the seasoning.
• Step 3: After marinating the fish, transfer it to a plastic bag (do not include any water that may have been released during marination, as it will make the dish soggy). Then add a small bowl of crispy frying flour to the bag, shake well to coat the fish evenly with a layer of crispy flour. This method will make the fried fish crispier.
• Step 4: Next is the frying step. Prepare a deep frying pan, heat the pan. When the pan is hot, add cooking oil (enough oil to ensure the fish is fully submerged for even frying). Once the oil is hot, add the catfish and fry until golden brown on medium heat. Fry the fish on medium heat, occasionally turn it over until both sides are crispy and golden brown, then remove from the pan.
• Choose fresh betel leaves, wash them, and cut them into strips. After frying the catfish, continue to heat the pan, when the oil is hot, add the betel leaves and fry until crispy (do not burn them). Then remove and sprinkle over the fried catfish to complete the dish.
• The dish of crispy catfish wrapped in betel leaves is now complete. The crispy, flavorful fish combined with the fragrant aroma of betel leaves will be a delightful dish for the whole family. This dish should be served hot to ensure the exquisite taste. Wishing you success and enjoy your meal!!!

• 1-2 kg catfish
• 6 fresh ginger leaves
• 2 tsp black pepper
• 4 tsp sugar
• 4 tbsp fish sauce
• Some salt, cooking oil, and a little seasoning powder

• Step 1: After purchasing the catfish, remove the head and soak it in white wine and ginger, then rinse thoroughly to remove the slime and fishy smell. Cut the catfish into pieces about 3cm thick.
• Step 2: To marinate the catfish for the simple homemade ginger leaf-braised catfish, mix a little fish sauce, cooking oil, sugar, black pepper, chopped chili, and finely sliced ginger leaves and marinate the catfish for about 30 minutes for even absorption of the spices.
• Step 3: The next step is to cook the catfish. Put the catfish in a pot, add enough water to cover the fish, and add the marinade. Bring to a boil and simmer for about 15 minutes, then reduce the heat to low. When the water has evaporated, turn off the heat and sprinkle with a little black pepper to finish the simple homemade ginger leaf-braised catfish.

8. Catfish Hot Pot with Fermented Rice

Ingredients:

• 1 kg Catfish
• 150 gr Fermented Rice
• 1/4 Pineapple
• 4 Lemongrass Stalks
• 1 liter Fresh Coconut Water
• 3 sprigs of Culantro
• 4 sprigs of Rice Paddy Herb
• 5 sprigs of Vietnamese Coriander
• 300 gr Banana Blossoms
• 300 gr Water Lily Buds
• 300 gr Eleocharis dulcis
• 1 Lime
• 500 gr Water Spinach
• 4 cloves Garlic
• 5 Shallots
• 1 Horn Chili
• 1 Onion
• 2 tablespoons Fried Shallot
• 2 tablespoons Cooking Oil
• 2 tablespoons Fish Sauce

Instructions:

Prepare Catfish

• Clean the catfish thoroughly, remove all the guts. Then, rub the fish with lime or vinegar, wait a few minutes for the mucus to solidify, then use a knife to scrape off the mucus.
• Next, rinse thoroughly with water and drain before putting it in the fridge to chill.

Prepare Side Vegetables

• For banana blossoms, use a knife to slice thinly and soak in a mixture of saltwater and lime juice for 10 - 15 minutes to prevent browning. Then remove and drain.
• For water spinach, cut into bite-sized pieces and remove excess leaves. Then, rinse with diluted saltwater and drain.
• Trim the water lily buds by removing the pistil inside. Then soak them in diluted saltwater for about 15 minutes, rinse with water, and drain.
• For Eleocharis dulcis, rinse well, cut into bite-sized pieces, then soak in saltwater to reduce bitterness, and finally, squeeze out excess water.
• Clean and drain the culantro, rice paddy herb, and Vietnamese coriander.

Prepare Other Ingredients

• Peel and thinly slice the shallots. Peel and finely chop the garlic.
• Crush the lemongrass and cut into 2-inch pieces. Cut the onion into wedges. Slice the horn chili.
• Prepare the pineapple by removing the skin, core, and cutting it into bite-sized pieces.

Cooking the Hot Pot

• Heat a pot on the stove, add 2 tablespoons of cooking oil. When the oil is hot, add shallots, garlic, and lemongrass, sauté until fragrant. Next, add pineapple and chili, stir-fry for about 10 seconds, then pour in 1 liter of fresh coconut water, 1 liter of clean water, 3 tablespoons of sugar, 2 teaspoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, and bring to a boil.
• When the water boils, ladle the liquid into a container with fermented rice, stir well, then strain through a sieve to extract the liquid. Repeat this straining process 3 times to extract all the sourness from the fermented rice.
• Then pour all the strained liquid into the pot, add 1 tablespoon of sugar, 2 tablespoons of fish sauce, and continue cooking.
• Finally, add the onion and cook for another 3 minutes, then adjust the seasoning to taste and turn off the heat.

9. Sour Soup with Catfish

• 1 kg snakehead fish
• 30 grams of celery
• 1 sprig of basil
• 2 sprigs of mint
• 6 tomatoes
• 30 grams of bean sprouts
• 1/2 pineapple
• 2 shallots
• 2 cloves of garlic
• 3 lemongrass stalks
• 1 chili pepper
• 1 lime
• 1 tablespoon of cooking oil
• 1 tablespoon of fish sauce

Ingredients:

• Grouper: 500g
• Pork belly: 300g
• Garlic: 1 bulb
• Shallots: 1 bulb
  
• Spring onions: 10g
• Salt: 1 teaspoon
• Seasoning powder: 1 teaspoon
  
• Fish sauce: 3 teaspoons
• Soy sauce: 2 tablespoons
  
• Cooking oil: 1 tablespoon
• Sugar: 3 teaspoons

Instructions:

Prepare the grouper and pork:

• Apply vinegar evenly on the grouper, then wait a few minutes for the slime on the fish to solidify, now you can easily use a knife to scrape off this solidified slime.
• Blanch the pork belly in boiling water for about 3 minutes, then rinse thoroughly with cold water and cut into bite-sized pieces to remove any odor.
• Marinate the pork and fish by putting them in the same bowl, then add 2 teaspoons of sugar, 1 teaspoon of salt, 1 teaspoon of seasoning powder, and 3 teaspoons of fish sauce.
• Mix well and marinate for 15-20 minutes to allow the meat and fish to absorb the spices.

Braise the grouper:

• Heat a pan, add 2 tablespoons of soy sauce, 2 tablespoons of sugar, 1 tablespoon of cooking oil, stir well over low heat.
• When the mixture turns amber, add chopped shallots and garlic, sauté until evenly golden.
• Then add the marinated pork and fish, turn up the heat, then add a cup of water, wait until the mixture boils, reduce the heat and simmer for 15 minutes or until thickened.
  
• Season to taste and add chopped spring onions and sliced chili, then sprinkle with a little ground pepper before turning off the heat.