Cá Lóc Nướng

Cá Lóc Nướng is a traditional Vietnamese grilled snakehead fish, marinated with aromatic herbs and spices, offering a smoky flavor that perfectly complements the tender fish. Served with fresh vegetables and rice, this dish is both nutritious and delicious, making it a perfect healthy lunch option.

Ingredients

• Snakehead fish - 400 grams
• Lemongrass - 2 stalks, finely chopped
• Garlic - 3 cloves, minced
• Shallots - 2, minced
• Turmeric powder - 1 teaspoon
• Fish sauce - 2 tablespoons
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 1 tablespoon
• Fresh coriander - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Lettuce leaves - 4, for wrapping
• Rice - 150 grams, cooked

Steps

1. Clean the snakehead fish thoroughly, removing any scales and innards, then pat dry with paper towels.
2. In a bowl, combine chopped lemongrass, minced garlic, minced shallots, turmeric powder, fish sauce, sugar, black pepper, and vegetable oil to create a marinade.
3. Coat the fish evenly with the marinade, ensuring it gets into any cuts or slits in the fish for enhanced flavor. Cover and let it marinate in the refrigerator for at least 15 minutes.
4. Preheat a grill or grill pan over medium-high heat.
5. Place the marinated fish on the grill and cook for about 7-10 minutes on each side, or until the fish is cooked through and has nice grill marks.
6. Once cooked, remove the fish from the grill and let it rest for a couple of minutes.
7. Serve the grilled fish on a plate, garnished with fresh coriander and mint, alongside lettuce leaves and cooked rice for wrapping.

Nutrition

• Calories: 320
• Protein: 25 g
• Carbs: 40 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Rich in omega-3 fatty acids, promoting heart health and reducing inflammation.

Tags