It would be incomplete if you visit the Mekong Delta in Vietnam without trying grilled snakehead fish, a typical dish of the Southern riverside region. Although it’s simple to prepare, if not done properly, the fish can turn fishy, and the flavor might be less appealing. Therefore, in today’s SomoTips section, we’d like to share with you some tips to remove the fishy odor from the fish, ensuring the most complete culinary experience.
The fish preparation stage is crucial as it determines the flavor of the fish after processing. To clean the fish, first remove the internal organs, scale it (or leave the scales if desired), remove the fins, clean the cloudy membrane, and remove the fish’s bloodline.
Next, soak the fish in diluted saltwater or rice wash for about 20 minutes, then rinse it thoroughly with clean water.
Finally, the last step is to directly rub salt onto the fish’s body. This action will help reduce the fishy odor and the level of fishiness. Additionally, to eliminate the fishy odor, you can use some of the following ingredients: vinegar and lime, rub them evenly on the fish and then wipe it dry with a cloth, or use smashed ginger, soak it in water for about 5 minutes with the fish, and rinse it with clean water; or you can also use a little diluted white wine and marinate the fish for about 2 minutes before wiping it dry. These ingredients not only help preserve the distinctive flavor of the fish but also maintain its delicious aroma after cooking.
Snakehead fish can be prepared in various ways, not just grilled. To taste these specialties with the rich flavors of the Southwestern region, Somo Farm invites you to visit Cửu Long Restaurant. Rest assured, it will be an unforgettable culinary experience in your journey to explore the Western region of Vietnam.
