Vietnamese uses Fried Snakehead with chopped Lemongrass and Red Chili (Cá chiên sả ớt) for family meal, eating with steamed rice and vegetable soup. The taste of this dish is spicy and quite salty, so you must use with steamed rice to reduce the salty of this dish.
- Lemongrass: 3 stalks
- Turmeric powder: 1/2 tablespoons soup
- Spices: pepper, salt, sugar, monosodium glutamate, garlic, grease or oil
- 1 red chili (depending on taste)
- Fish: wash with water, clean intestine, rinse, and drain it. Use knife departed up the fish for about 2-3 cm to 1/2 tablespoons to be easy to absorb spices
- Lemongrass: Wash, thinly sliced, and chopped.
- Red chili: chopped.
- Marinate fish outside + in belly. Add chopped red chili and lemongrass + 1/4 teaspoon pepper + 1/4 tsp sugar + 1 teaspoon turmeric powder + 1 teaspoon of salt, mix well for 1 hour to absorb.
- Add chopped garlic on the hot oil pan, fried fish on medium-low heat, when fish become gold one side, turn over fish to become gold on the other side. Fish is gold both side. Then, take out fish to drain oil and grease.
- Serve Fried Snakehead with chopped Lemongrass and Red Chili with a bowl of steamed rice, and Vietnamese vegetable soup.
Ingredient
- Snakehead: 1 (600 g)- Lemongrass: 3 stalks
- Turmeric powder: 1/2 tablespoons soup
- Spices: pepper, salt, sugar, monosodium glutamate, garlic, grease or oil
- 1 red chili (depending on taste)
Processing
- Lemongrass: Wash, thinly sliced, and chopped.
- Red chili: chopped.
