Vietnamese Grilled or Baked Snakehead Fish (Ca Loc Nuong)
-
Loading... - Noi Wanchai
- 01 May 2023
- 85 Views
- 0 Like
- 0 Comment
What is Cá Lóc Nướng
Cá Lóc Nướng is Vietnamese grilled snakehead fish. Whole snakehead is cooked over a charcoal grill, then brushed with scallion oil and garnished with crunchy toasted peanuts. The fish can also be baked or roasted in the oven if grilling is not an option.
Cá Lóc Nướng is a popular dish typically served on special occasions with a group of people. The fish is presented whole on a large platter, and guests take a portion of the fish and wrap it in rice paper with rice noodles, fresh vegetables and herbs. A sweet and savory sauce is served on the side for dipping that completes the dish.
What You Will Need
Snakehead fish or Cá Lóc — a freshwater fish commonly found in Southeast Asia, known for its mild flavor and firm texture when grilled. 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.
Lemongrass, shallots, and garlic — the typical go-to Southeast Asian aromatics. If you don’t have lemongrass, use lime or lemon leaves.
Salt & Pepper — for seasoning the fish before grilling or baking.
Oil — Use any type of neutral oil such as vegetable oil to coat the fish. This prevents the fish from sticking on the cooking surface and helps crisp up the skin. If you have shallot oil from making fried shallots, definitely use it here instead to add an amazing aroma.
Dipping 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.
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.
Toasted Peanuts — used as a garnish, crushed toasted peanuts provide a crunchy contrast to the tender fish.
Method
Prepare the Fish
To prepare Cá Lóc Nướng, the first step is to properly clean the fish. You can find snakehead fish at the fish counters in Asian supermarkets and typically sold whole. Choose a fresh and high-quality snakehead fish, and have the fishmonger clean it by gutting and removing the scales. Traditionally, the fish is kept whole with head and tail on for grilling. If you prefer this, make sure to request that the head and tail are left on. Alternatively, you may find pre-cleaned fish in the freezer section. Read More…
