Top 9 delicious and appealing recipes for cooking Kèo fish.

Ingredients:

• 500g Kèo fish
• 1 bunch of Vietnamese coriander
• Vinegar
• Garlic, spring onions, chili
• Sugar, fish sauce, seasoning powder, salt, pepper, cooking oil

Instructions:

• Step 1: Prepare the Kèo fish as instructed. Then, marinate the fish with half of the chopped Vietnamese coriander, minced garlic, spring onion, 1 tablespoon of sugar, 2 tablespoons of fish sauce, ½ tablespoon of seasoning powder, a pinch of salt, and pepper. Mix everything well and let it marinate for 30 minutes to allow the fish to absorb the flavors.
• Step 2: Heat a clay pot, add cooking oil and sugar. Once the sugar turns golden brown, add the minced garlic and fry until fragrant. Then, lower the heat.
• Step 3: Place the fish pieces into the pot, add enough water to cover the fish, and simmer gently. After 20 minutes, taste and adjust the seasoning. Add some chili slices on top and continue cooking for another 10 minutes until the fish is tender and the sauce thickens. Turn off the heat and sprinkle the remaining chopped Vietnamese coriander and spring onions on top. Serve with hot steamed rice and enjoy!

Ingredients:

• 500g Kèo fish
• 4 tomatoes
• 30g spring onions
• 40g garlic
• 10g sugar
• 10g seasoning powder
• 10g salt
• 10g fish sauce

Tools: clay pot, chopping board, knife, etc.

Instructions:

• Prepare the ingredients:
  • Wash the Kèo fish with a mixture of vinegar and salt to remove the slime. You can also rub the fish with a handful of salt and massage it for 2-3 minutes to clean the slime.
  • Alternatively, you can prepare the fish as described above.
  • Wash the tomatoes and cut them into wedges or smaller pieces if preferred.
  • Wash the spring onions, cut the white part into 2-3 cm pieces, and chop the green part into small rounds to be used in the cooking.
  • Peel and crush the garlic, then mince it finely. Wash and chop the chili as well.

• Cook the fish:
  • Heat a pan and add 1 tablespoon of cooking oil (or pork fat), then sauté the spring onion stems and garlic until fragrant. Once the garlic and spring onions release their aroma, add the chopped chili.
  • Add about 350ml of water and bring it to a boil. Once boiling, add the fish, then stir in 1 teaspoon of caramelized soy sauce and continue to boil.
  • Once the fish has boiled for a while, add the tomatoes. Season the dish with sugar, seasoning powder, fish sauce, and a little salt to taste.
  • Continue boiling for another 5-7 minutes until the tomatoes soften. Add the chopped spring onion tops and cook for another 30 seconds to 1 minute to finish the dish.

• Final result: Kèo fish with tomatoes is delicious and irresistible. The fish is tender and fatty, combined with a slightly sour and spicy taste that will make you want more. Try making this dish at home for a satisfying meal!

Ingredients:

• 300g snakehead fish
• 1 cup coconut water
• Shallots, garlic, chili
• Sugar, fish sauce, salt, pepper

Instructions:

• Step 1: Clean the snakehead fish and drain. Then marinate the fish with finely chopped shallots, smashed chili, 2 tablespoons of sugar, a pinch of salt, 1 tablespoon of cooking oil, 2 tablespoons of fish sauce, and pepper. Mix thoroughly and let it sit for about 30 minutes to absorb the flavors.
• Step 2: Add oil and sugar to a clay pot. Once the sugar turns golden, add garlic and shallots to sauté until fragrant. Next, add the marinated fish to the pot and cook on high heat.
• Step 3: Keep the heat high for about 3 minutes until the fish firms up, then pour in the coconut water. Once it boils, lower the heat and simmer until the sauce thickens. Finally, turn off the heat.

The dish is now ready to enjoy. It pairs wonderfully with steamed rice, cucumber, boiled vegetables, or sour soup.

Ingredients:

• 200g snakehead fish
• 3 starfruits (about 150g)
• 1 long chili
• 2 small hot chilies
• 3 stalks of spring onions
• 1 tablespoon annatto oil
• Minced shallots, minced garlic
• Seasonings: fish sauce, pepper, a little sugar, cooking oil, vinegar, salt, monosodium glutamate, and seasoning powder.

Instructions:

• First, clean the snakehead fish using vinegar and salt, then rinse it with clean water. Cut off the tail, fins, and gills. Marinate with 1/4 teaspoon pepper, 1 tablespoon seasoning powder, 1 tablespoon sugar, 1 tablespoon fish sauce, and minced shallots and garlic.
• Cut the long chili and spring onions into short pieces. Smash the hot chilies.
• Place a pot on the stove, add 2 tablespoons of oil and 1 tablespoon of sugar to caramelize. Add the fish to the pot and toss well. Add 1 tablespoon of annatto oil, the long chili, hot chilies, and 1/2 cup of hot water, then add the starfruit.
• Simmer over low heat until the sauce thickens. Add 1 tablespoon of sugar and 1 tablespoon of fish sauce, and continue to cook.
• Finally, add the spring onions to the pot, stir well, and turn off the heat.

Ingredients:

• About 500 grams of fresh snakehead fish
• Fatty pork (pork belly), slightly less than the amount of fish
• Seasonings: 1 piece of ginger, red chili, shallots, spring onions, and other seasonings like fish sauce (try using Phu Quoc fish sauce).

Instructions:

Step 1:

• Clean the snakehead fish and let it drain.
• Once drained, marinate the fish with about 3 tablespoons of seasoning powder, 2 teaspoons of fish sauce, 1/2 teaspoon of pepper, 1/2 teaspoon of caramel sauce, ginger shredded into strips, minced shallots, and finely chopped spring onions.

Step 2:

• When the cooking oil in the pan is hot, add the thinly sliced pork belly and sauté until the meat turns golden and shiny. Then add the marinated fish into the pan.

Step 3:

• Add a little water and adjust the seasoning to taste. Simmer the snakehead fish on medium heat for about 20-30 minutes until it absorbs the flavors.

Step 4:

• During the cooking process, avoid flipping the fish as it might break apart. Continue simmering until the fish is well-seasoned and the sauce thickens. Once done, turn off the heat.
• Serve the snakehead fish with hot rice. This simple yet delicious dish is now ready to enjoy!

Ingredients:

• 500 grams of fresh snakehead fish
• 2 small pieces of fresh turmeric
• 10 hot chilies
• 2 stalks of spring onions
• 6 cloves of garlic
• 50 grams of crispy pork belly
• Seasonings: Salt, sugar, seasoning powder, fish sauce, cooking oil, caramel sauce...
• A clay pot is recommended for cooking this dish.

Instructions:

• Prepare the ingredients: Clean the snakehead fish by removing the fins, tail, and internal organs, and rinse it thoroughly with salt 2-3 times to remove the slime. Peel and wash the turmeric, then crush it. Peel and chop the garlic, clean the spring onions and chop them finely. Wash the chilies but leave them whole.
• Once the fish is cleaned, marinate it with half of the spring onions, garlic, and crushed turmeric along with 1/2 teaspoon of sugar, 1 teaspoon of fish sauce, and 1 teaspoon of cooking oil. Let it sit for about 30 minutes to absorb the flavors.
• Heat 1 tablespoon of pork fat in a pan. When it is hot, sauté the remaining garlic, spring onions, and turmeric until golden and fragrant, then turn off the heat.
• Place the marinated fish into the clay pot along with the marinade, then add caramel sauce, chilies, crispy pork belly, 1/2 teaspoon of fish sauce, and other seasonings from step 3. Once all ingredients are in the pot, simmer on low heat for about 20 minutes, or until the sauce thickens. Turn off the heat when done. You can add a few sprigs of cilantro on top for a more appealing presentation.

Ingredients:

• 500g snakehead fish
• 3-4 stalks of lemongrass
• 1 chili pepper
• 100g cashew nuts
• Garlic, pepper, seasoning powder
• Fish sauce, monosodium glutamate, sugar

Instructions:

• Clean the snakehead fish and let it drain. Peel and finely chop the garlic.
• Marinate the fish with garlic, 2 tablespoons of seasoning powder, a pinch of monosodium glutamate, a little pepper, 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 1 tablespoon of cooking oil for 10 minutes to absorb the flavors.
• Peel the lemongrass stalks, clean the chili, and slice them thinly.
• Place the marinated fish, lemongrass, chili, and cashew nuts in a pot, stir to mix, and cook over low heat until the liquid reduces. Adjust the seasoning to taste before turning off the heat.

With just four simple steps, you'll have a delicious and flavorful dish of grilled snakehead fish with lemongrass and chili for the whole family to enjoy.

Ingredients:

• 500g of Grilled Fried Fish
• 400g of good quality pork belly
• 30g of green onions
• 1 garlic bulb
• 2 spicy chilies
• 300ml of fresh coconut water
• Seasoning: sugar, seasoning powder, fish sauce

Preparation:

• Prepare the meat:
  • Wash the pork belly thoroughly to remove any sliminess by rinsing it with diluted salt water. Use a knife to scrape off any fine hairs from the skin. Rinse it multiple times with cold water, then cut it into bite-sized pieces.
• Prepare and marinate the fish:
  • Soak the grilled fried fish in a mixture of diluted salt water and a bit of vinegar to reduce the fishy smell and remove the excess oil. Then, remove the gills, fins, and clean the insides if necessary. Rinse the fish 2-3 times with clean water and let it drain.
  • Place the fish in a bowl and marinate it with 1 spoon of seasoning powder, 1 spoon of sugar, 2 spoons of fish sauce, and a pinch of ground pepper. Let it marinate for about 30 minutes to absorb the flavors.
• Prepare the remaining ingredients:
  • Peel and wash the shallots, slice them thinly, then chop finely. Peel the garlic, crush it, and chop it finely.
  • Remove the stems from the chilies, wash them clean, and cut them into small pieces. Trim the roots off the green onions, peel the outer layer, rinse well, and chop them finely.
  • Cook the grilled fried fish in a clay pot: Heat a pot on the stove, add the pork belly, stir-fry it until it becomes crispy and the fat melts. Continue cooking until the meat becomes golden brown. Then, add the marinated fish, mix it well, and pour in the coconut water, enough to cover the fish.
  • Simmer the fish and meat mixture for about 30 minutes. Once the ingredients have reduced, add 1 spoon of caramel sauce, and simmer for another 5 minutes. Open the lid to let the dish cook evenly and prevent it from burning.
  • Before turning off the heat, add a little of the minced garlic and shallots into the pot. Taste the seasoning and adjust it according to your preference.
• Serve and enjoy:
  • The grilled fried fish with pork belly will have an irresistible aroma, with the fish soaked in the seasonings, naturally sweet, and no fishiness. The sauce is rich and savory. You can pour the sauce into a bowl to dip vegetables or drizzle it over hot rice.

Ingredients:

• 500g of snakehead fish
• 2 white radishes
• A handful of chopped spring onions
• 4 tablespoons of fish sauce
• 2 tablespoons of cooking oil
• A pinch of common seasoning (salt, sugar, MSG, seasoning powder)

Preparation:

• Prepare the ingredients:
  • Peel the white radishes, cut them into quarters, and then chop them into pieces about 2 finger lengths long.
  • Clean the snakehead fish thoroughly, rub a little salt over its body to remove dirt and slime. Rinse under running water, then shake the basket lightly to drain and get rid of any remaining impurities.
• Marinate the fish:
  • Place the fish in a bowl and season with 1 tablespoon of seasoning powder, 1 tablespoon of MSG, and 4 tablespoons of fish sauce.
  • Mix well, then let the fish sit and marinate for about 15 minutes so the flavors soak in.
• Cook the fish:
  • Heat 2 tablespoons of oil in a pan, then add 1 tablespoon of sugar and stir to caramelize the sugar to a golden brown color.
  • Once the sugar turns a nice brown, add a bit of chopped spring onion and sauté until fragrant.
  • Add the marinated snakehead fish into the pan and stir gently. When the fish begins to shrink and the sauce reduces, add about 1 bowl of water, continue simmering on low heat, and after 1-2 minutes, add the chopped white radish.
  • Simmer the fish until the broth boils, the fish becomes tender, the radish is cooked through and translucent, and the flavors are fully absorbed. Finally, add more chopped spring onions and stir well to finish the dish.
• Final result:
  • The fish stewed with white radish has a fragrant smell, with tender fish meat and sweet, mild radish that blends well with the fish sauce flavor.
  • Serve with steamed rice for a delicious meal. Don’t forget to use the stew sauce to dip some boiled vegetables for extra flavor. Enjoy your meal!