The 4-day September holiday will be a time for family members to gather together. Accordingly, let's cook and prepare a variety of dishes together to enjoy.
The flavorful grilled snakehead fish dish will be a perfect suggestion in the National Day holiday menu on September 2 because of its appeal and not too elaborate in preparation.
To make timber grilled monk fish, housewives need to prepare 500gr fresh monk fish, 1 teaspoon seasoned grain coffee, 1/2 teaspoon ground pepper, 1 tablespoon cooking oil.
For the tamarind sauce, you will need 50gr of squash, 100ml of hot water, 3 tablespoons of sugar, 2 tablespoons of delicious fish sauce, 1 tablespoon chili sauce, 1 tablespoon minced garlic chili with grated peanuts, fried vegetables...
The purchased pangasius should be cleaned with a little salt or lightly rubbed with cooking ash to remove all the oil. Another way is to use lemon juice to clean the fish before rinsing them many times with water and then draining them.
Coat the fish with seasoning, ground pepper and cooking oil for about 15 - 20 minutes until the fish absorbs the spices. The cooking oil will help prevent fish from drying when grilled. Squeeze into a cup, pour 100ml of hot water and steep until the tamarind is dissolved. Use a silinder to remove the seeds and shells, only keeping the tamarind juice. Pull up the Vietnamese coriander, wash and drain.
If you have a charcoal stove, skewer the braised fish on bamboo sticks or arrange them evenly on the grill. Place the fish on the stove to grill, make sure to flip them evenly so that both sides of the fish are golden brown, making the skin crispy and fragrant.
Housewives can also use an air fryer, heating the pot to 180°C for about 5 minutes. Saute the fish in a pot and bake for 10 - 15 minutes until golden brown.
In a small pan, add a little cooking oil and the minced garlic and chili in the fried dough sticks. When the chili garlic is golden brown, add the filtered tamarind juice to the pan. Season with spices such as sugar, fish sauce, chili sauce, etc.
Bring the mixture to a boil over low heat, stir well until all the spices are dissolved and blend together until the sauce thickens, then turn off the heat. You can season the raw water to taste the sour-cay-salt-salt of your family.
Street the grilled snakehead fish on a plate, drizzle the hot tamarind sauce on the fish or put it in a separate bowl to season.
Finally, sprinkle some chopped roasted peanuts and decorate with a few stems of Vietnamese coriander on top to make the grilled snakehead fish more attractive and fragrant.
