Cá Lóc Nướng Trui (Traditional Grilled Snakehead Fish)
Món truyền thống · Vietnamese
A classic Vietnamese dish where whole snakehead fish is grilled over an open flame, traditionally with straw, until the skin is charred and the flesh is tender and smoky. Served with fresh herbs and dipping sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Whole snakehead fish (Cá lóc)2
- Lemongrass stalks4-5
- Saltto taste
- Black pepperto taste
- Rice straw (optional, for traditional grilling)a bundle
- Fresh herbs (mint, basil, perilla, cilantro)1 large bunch
- Rice paper wrappers1 pack
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
Clean the snakehead fish thoroughly. Make a few shallow slits on both sides of the fish.
- 2
Stuff the cavity of each fish with bruised lemongrass stalks.
- 3
Season the fish inside and out with salt and black pepper.
- 4
Prepare your grilling station. Traditionally, this involves a pit filled with burning rice straw. Alternatively, use a charcoal grill or a very hot gas grill.
- 5
Grill the fish directly over the heat source, turning occasionally, until the skin is charred and crispy, and the flesh is cooked through. This can take about 20-30 minutes depending on the heat.
- 6
While the fish is grilling, prepare the fresh herbs and nuoc cham.
- 7
Serve the grilled fish immediately, accompanied by fresh herbs, rice paper wrappers, and nuoc cham for wrapping and dipping.
