Photograph of the finished Grilled snakehead fish

Vietnam · Cá lóc nướng trui

Grilled snakehead fish

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Snakehead fish Snakehead fish 2.2 lb
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Rice paper Rice paper 20 leaves
  • Photograph of Fresh rice noodles Fresh rice noodles 11.3 oz
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Cucumber Cucumber 5.6 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 2

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.

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