Grilled snakehead fish

Method

1. 1 Wash the snakehead fish thoroughly, keeping it whole and without scaling it. Skewer it lengthwise from mouth to tail with a bamboo stick.
2. 2 Place the fish upright on a spit, cover with straw or charcoal, and grill for 20 minutes until the scales are charred black.
3. 3 Scrape away the burnt scales to reveal the fragrant white flesh inside.
4. 4 Sauté chopped scallions in hot oil to make scallion oil, pour it over the fish, and then sprinkle with crushed roasted peanuts.
5. 5 Wrap the fish in rice paper with vermicelli, herbs, cucumber, and dip it in tamarind fish sauce or fermented fish sauce.

With an appliance

• Oven 43 min

  Replace step 2: place the whole fish with scales on the middle rack, bake in the oven at 240 degrees for 24 minutes, and rotate the tray at the 12th minute; the fish will cook evenly, be cleaner, but will lose its characteristic burnt straw aroma.