Cá Lóc Nướng Mắm Tôm

Cá Lóc Nướng Mắm Tôm is a delicious grilled snakehead fish dish that showcases the bold flavors of fermented shrimp paste, complemented by fresh herbs and spices. This healthy Vietnamese seafood dish is perfect for a light yet satisfying meal.

Ingredients

• Snakehead fish (Cá lóc) - 400 grams
• Fermented shrimp paste (Mắm tôm) - 3 tablespoons
• Garlic - 2 cloves, minced
• Lemongrass - 1 stalk, finely chopped
• Bird's eye chili - 1, minced
• Lime juice - 1 tablespoon
• Sugar - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh coriander - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Vegetable oil - 1 tablespoon
• Salt - to taste

Steps

1. Clean the snakehead fish thoroughly, removing any scales and innards, then pat dry.
2. In a bowl, mix the fermented shrimp paste, minced garlic, chopped lemongrass, minced chili, lime juice, sugar, black pepper, and salt to create a marinade.
3. Rub the marinade generously over the fish, ensuring it's well-coated inside and out. Let it marinate for at least 15 minutes.
4. Preheat the grill to medium heat and lightly oil the grill grates to prevent sticking.
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 nice grill marks.
6. Once cooked, remove the fish from the grill and let it rest for a few minutes before serving.
7. Garnish with fresh coriander and mint before serving, and enjoy with steamed rice or fresh vegetables.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 900 mg
• Cholesterol: 80 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in lean protein, beneficial for muscle growth and repair.
• Contains omega-3 fatty acids, which support heart health.

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