Cá Sặc Nướng Muối Ớt (Salt and Chili Grilled Snakehead Fish)
80% chuẩn vị · Vietnamese
A spicier and more intense flavor profile for grilled snakehead fish, using a bold salt and chili paste as the primary seasoning, often found in coastal regions of Vietnam.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Snakehead fish2 whole
- Salt2 tbsp
- Chili peppers (red and green)4-5
- Garlic3 cloves
- Lemongrass1 stalk
- Lime juice1 tbsp
- Vegetable oil1 tbsp
- Black pepper1/2 tsp
- Lime wedges (for serving)1
- Sliced chilies (for garnish)1
Các bước
- 1
Clean and score the snakehead fish. Pat dry.
- 2
In a mortar and pestle or food processor, pound/blend salt, chili peppers, garlic, and lemongrass into a coarse paste.
- 3
Stir in lime juice, vegetable oil, and black pepper into the paste. Mix well.
- 4
Rub the salt and chili paste all over the fish, ensuring it coats the scores. Let marinate for at least 20 minutes.
- 5
Preheat grill to medium-high heat.
- 6
Grill the fish for about 8-12 minutes per side, or until cooked through and the paste is slightly caramelized and charred.
- 7
Serve the grilled fish hot, garnished with fresh lime wedges and sliced chilies.
