Have you ever courted how to make a delicious slice of dried head snakehead fish in Vietnam?
- The first, to get the dried fish by good at smell, the choice of raw material is very important. These are the fish that must be fresh, not dead - smelly - crumbly, pick fish of equal size to ensure quality and aesthetic.
- Second, in the preliminary stage, should be cleaned viscosity on the skin fish, removed head, scales fish, finned and intestinal of fish.
- Third, split the fish in half and cut 3-4 lines on the fish body to spice up the fish. Rinse thoroughly to ensure that the fish has no blood and smellless.
- The fourth, salted fish with the traditional spices. It is a specificity and be secret of each person. Leave at least 6-12h or through night to have delicious taste
- And finally, drying stages, the fish usually put on grids. The grid is put 1.2 - 1.5 meter from ground to avoid dust and insect. The most important is that depend on weather. The fish just be dried under hot sunshine (about 32-40 degrees). Every hour we filp the fish face once to make sure the fish is dried a both side. The fish is dried in the sun by a day to get the half dried snakehead fish. And dried a few days (2-3 days), that is dried snakehead fish (normal type).
••The half dried snake fish: the meat of fish still a bit humid and fully. When eaten, feel it is dry on surface, but inside not too wet, not too dry, good taste. Fried or grilled are suitable to eat with rice, salad, ... Score 10/10 (depending on taste per person).
••• The dried snakehead fish: the meat of fish is dry and a bit hard. It was removed water thoroughly but still good taste. Suitable for frying, baking with hot rice, salad, use with beer, ... Score 8/10 (depending on taste per person).
🌹🌸 Half dried snakehead fish: 16O.OOO VND /500gr (~ 7.5$ per 500 grams)
🌷🌼 Dried snakehead fish: 17O.OOO VND /500gr (~8$ per 500 grams)
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