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Cá Lóc Nướng Trui – Grilled Snakehead Fish
More recipes: Vietnamese recipes · All Asian recipes
Cá Lóc Nướng Trui – Grilled Snakehead Fish
Laura Chen
4
20 Minuten
30 Minuten
400
Vietnamese
Main course
Cá Lóc Nướng Trui is a traditional Vietnamese dish in which snakehead fish is grilled over an open fire and marinated with a fragrant mix of herbs and spices. This recipe brings a piece of Vietnamese food culture straight to your plate.
Ingredients
- 1 snakehead fish (about 1-1.5 kg), gutted and cleaned
- 2 stalks lemongrass, finely chopped
- 4 garlic cloves, finely chopped
- 2 shallots, finely chopped
- 1 bunch cilantro, roughly chopped
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp ground black pepper
- 1 tsp turmeric
- 2 tbsp vegetable oil
- Fresh lime wedges for serving
Instructions
- Rinse the fish inside and out under running water and pat dry.
- In a bowl, mix the lemongrass, garlic, shallots, cilantro, fish sauce, sugar, pepper and turmeric into a marinade.
- Rub the marinade thoroughly over the fish, inside and out. Marinate in the fridge for at least 1 hour.
- Preheat the grill.
- Place the marinated fish on the grill and grill over medium heat for about 15 minutes on each side, until cooked through and crisp on the outside.
- Take the grilled fish off the grill and arrange it on a serving platter.
- Serve with fresh lime wedges and garnish with extra fresh cilantro if you like.
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More recipes: Vietnamese recipes · All Asian recipes