Steamed Snakehead Fish in a Clear Broth: Recipe and Techniques Explained

Main ingredients: 1 snakehead fish (weighing 1 jin, about 600 g), 2 stalks each of lemongrass and scallion, 1 sprig of cilantro, 2 slices of ginger, 1 liang (about 40 g) of celery, 2 liang (about 80 g) each of napa cabbage and pork loin, 2 bird's eye chilies.

Seasonings: 1 tbsp each of fish sauce and doubanjiang, 1 tsp of sugar, 3/4 tbsp of dark soy sauce, a pinch each of pepper, sesame oil and Shaoxing wine, the juice of 1 lime, 2 cups of water (or stock).

Method:

1. Scale the snakehead fish, clean it, make a cut along the dorsal fin right against the backbone, wash and wipe dry, then rub the fish body evenly with a little salt and pepper.

2. Bruise the lemongrass; cut one stalk into sections to line the bottom, and finely chop the other; finely chop the cilantro and pork, shred the scallion and bird's eye chilies, and slice the celery and napa cabbage.

3. Bring the seasonings and water (or stock) to a boil to make the fish broth, then add the minced pork, chopped lemongrass, celery, napa cabbage and ginger slices and simmer together for about fifteen minutes, then add the shredded scallion, cilantro and shredded chilies.

4. Place the snakehead fish in a clay pot, lined underneath with the lemongrass sections, and steam in a pot over water for about twelve minutes; pour the fish broth and minced pork, etc. into the clay pot and set it on a tabletop stove to cook and eat as you go.

Notes:

Main cooking method: steaming

Preparation time: 10 minutes

Cooking time: 30 minutes

1. This dish is full of Vietnamese and Thai flavors, distinctive for its rich aroma and sour-and-spicy taste.

2. Lemongrass can be bought at large @#@98@#@ or spice shops.