Charred Snakehead Fish Skewers — Ca Loc Nuong Trui
Mekong street-grilled snakehead fish skewered on bamboo and roasted over high heat until the skin chars black and the flesh stays milky white, served with rice paper, vermicelli, herb plate, peanuts, and a tamarind dipping sauce.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 6 garlic cloves and slice 4 red chillies into rings. Slice cucumber and green banana into spears, scallion thin, and pick herb leaves. Divide the 600g snakehead fish into 2 portions (approximately 300g each). Rub each fish inside and out with 0.5 tsp salt and 1 tsp oil. Skewer each through the mouth with bamboo.
Build
Whisk 1/2 cup tamarind concentrate, 1/4 cup fish sauce, 2 tbsp brown sugar, 120ml hot water, minced garlic, and half the chilli rings off heat 1 minute until sugar dissolves and sauce turns glossy amber-brown.
Boil
Bring a medium pot of water to rolling boil over high heat 5 minutes. Drop 240g vermicelli in, cook 4 minutes until just tender. Drain, rinse under cold water, shake until noodles loosen into clean strands.
Grill
Heat grill pan over high heat 3 minutes until ripping hot. Working with one skewered fish at a time, lay on the grill and cook 8 minutes per side until skin chars deeply black and flesh underneath stays milky white when peeled back at the thickest point. Rest the first fish 3 minutes on a plate while grilling the second.
Rest
Slide each grilled fish onto a plate 3 minutes until juices settle. Pull off charred skin, lift flesh from bone in long pieces. Coarsely crush 40g roasted peanuts.
Plate
Arrange rice paper, butter lettuce, herbs, vermicelli, grilled fish, cucumber, and green banana on a platter. Scatter crushed peanuts and sliced scallion over the fish. Serve tamarind sauce alongside for wrapping each bite.
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