![]() If you're grilling, brush the grill grates with oil. Preheat your grill, oven, or air fryer to a medium-high heat of 400☏. You can grill, bake, and even air fry the fish. After seasoning, give the fish a good rub down with vegetable or other neutral oil then stuff the cavity of the fish with lemongrass, garlic, and shallots. While the flavor of the fish will come from the dipping sauce, it's still essential to lightly marinate the fish with salt and pepper. This not only allows for fast and even cooking but also adds to the presentation once cooked. Next, make slits on the top of the fish all the way down to the backbone. Alternatively, you may find pre-cleaned fish in the freezer section. If you prefer this, make sure to request that the head and tail are left on. Traditionally, the fish is kept whole with head and tail on for grilling. Choose a fresh and high-quality snakehead fish, and have the fishmonger clean it by gutting and removing the scales. You can find snakehead fish at the fish counters in Asian supermarkets and typically sold whole. To prepare Cá Lóc Nướng, the first step is to properly clean the fish. Toasted Peanuts - used as a garnish, crushed toasted peanuts provide a crunchy contrast to the tender fish. Scallion Oil - a simple mixture of scallion and neutral oil heated on the stovetop or in the microwave, adding a delicious aromatic finish and beautiful shine to the fish. If you have shallot oil from making fried shallots, definitely use it here instead to add an amazing aroma.ĭipping Sauce (nước chấm) - made with bottled fish sauce, fresh lime juice, sugar, garlic, red chilies, water, and sometimes coconut juice/soda, this iconic Vietnamese sauce is the perfect balance of salty, sweet, sour, spicy and umami flavors to complement the grilled fish. This prevents the fish from sticking on the cooking surface and helps crisp up the skin. Oil - Use any type of neutral oil such as vegetable oil to coat the fish. Salt & Pepper - for seasoning the fish before grilling or baking. If you don’t have lemongrass, use lime or lemon leaves. Lemongrass, shallots, and garlic - the typical go-to Southeast Asian aromatics. If snakehead fish is not available, you can substitute it with other firm-fleshed white fish such as catfish which would be the best substitute, sea bass, cod, or halibut. Snakehead fish or Cá Lóc - a freshwater fish commonly found in Southeast Asia, known for its mild flavor and firm texture when grilled.
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