Grilled Smoked Snakehead Fish

Ingredients

• 2 snakehead fish (about 1 kg / 2.2 lbs each) 2 snakehead fish (about 1 kg / 2.2 lbs each)
• 4 stalks lemongrass, finely chopped 4 stalks lemongrass, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 thumb-sized ginger, grated 2 thumb-sized ginger, grated
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 4 tablespoons fish sauce 4 tablespoons fish sauce
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh herbs (such as cilantro and mint) for garnish Fresh herbs (such as cilantro and mint) for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 3g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Clean the snakehead fish thoroughly and pat dry with paper towels.
2. 2.
   In a bowl, combine the lemongrass, garlic, ginger, chili peppers, fish sauce, and vegetable oil to make the marinade.
3. 3.
   Rub the marinade all over the fish, making sure to coat it evenly. Let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Place the marinated fish on the grill and cook for about 10-12 minutes on each side, or until the fish is cooked through and has a nice charred exterior.
6. 6.
   Once the fish is grilled, transfer it to a smoker and smoke for an additional 10-15 minutes to infuse it with a smoky flavor.
7. 7.
   Remove the fish from the smoker and let it rest for a few minutes.
8. 8.
   Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Lemongrass — Make sure to finely chop the lemongrass to release its aromatic oils and flavors.
• Snakehead fish — Ensure the fish is cleaned thoroughly to remove any scales or impurities before marinating.

Tips & Tricks

• For a spicier kick, add more chili peppers to the marinade.
• Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
• Serve the grilled smoked snakehead fish with a side of steamed rice and a refreshing cucumber salad.

Serving advice

Serve the Grilled Smoked Snakehead Fish hot, garnished with fresh herbs, alongside steamed rice and a side of cucumber salad. Squeeze some lime juice over the fish for an extra tangy flavor.

Presentation advice

Arrange the grilled smoked snakehead fish on a platter, garnish with a generous amount of fresh herbs, and serve it as the centerpiece of the meal. The charred and smoky appearance of the fish will make it visually appealing.