Photograph of the finished Snakehead Fish Rolls with Peanut Sauce

Vietnam · Cuốn cá lóc xốt đậu phộng

Snakehead Fish Rolls with Peanut Sauce

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

What to get ready

  • Photograph of Snakehead fish fillet Snakehead fish fillet 1.8 lb
  • Photograph of Rice paper Rice paper 32 sheets
  • Photograph of Roasted peanuts Roasted peanuts 7.1 oz
  • Photograph of Sweet black bean sauce Sweet black bean sauce 3.5 oz
  • Photograph of Lettuce Lettuce 8.5 oz
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Coconut milk Coconut milk ⅔ cup
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Chilli Chilli 4

Method

  1. 1 Marinate the snakehead fish fillets with chopped ginger and lemongrass for 15 minutes to remove the fishy smell.
  2. 2 Steam the fish for 10 minutes, then separate it into long strips. Steaming, not boiling, prevents the fish meat from falling apart in the water.
  3. 3 Roast the peanuts and then coarsely grind them, reserving half of the broken pieces to give the sauce a rough texture.
  4. 4 Simmer the dark soy sauce with coconut milk and crushed peanuts for 5 minutes until thickened, then add chopped chili peppers.
  5. 5 Wrap the rice paper with lettuce, herbs, and fish, then dip it in peanut sauce.

With an appliance

  • Microwave 42 min

    Replace step 2: loosely cover the snakehead fish and microwave at 700 W for 7 minutes, rest for 2 minutes, then remove the long pieces; steps 3–5 remain the same.

Start cooking