Cá Lóc Nướng Nguyên Con

Cá Lóc Nướng Nguyên Con is a delicious Vietnamese grilled snakehead fish, marinated with aromatic herbs and spices, offering a unique taste of Southeast Asia. Perfectly grilled, it embodies the essence of traditional Vietnamese cuisine while being a Halal seafood option.

Ingredients

• Snakehead fish (Cá Lóc) - 500g, cleaned and gutted
• Lemongrass - 2 stalks, finely chopped
• Garlic - 4 cloves, minced
• Shallots - 2, minced
• Turmeric powder - 1 teaspoon
• Fish sauce (Halal) - 2 tablespoons
• Soy sauce (Halal) - 1 tablespoon
• Black pepper - 1 teaspoon
• Sugar - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Fresh coriander - 30g, chopped
• Fresh mint - 30g, chopped
• Lime - 1, for serving
• Rice paper - 4 sheets, for wrapping

Steps

1. Prepare the fish by cleaning and gutting it thoroughly. Pat it dry with paper towels.
2. In a bowl, mix together the chopped lemongrass, minced garlic, minced shallots, turmeric powder, fish sauce, soy sauce, black pepper, sugar, and vegetable oil to create a marinade.
3. Coat the fish evenly with the marinade, ensuring it gets into the cavity as well. Let it marinate for at least 30 minutes in the refrigerator.
4. Preheat a grill or barbecue to medium-high heat.
5. Place the marinated fish on the grill and cook for about 10-15 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.
7. Serve the fish garnished with fresh coriander and mint, with lime wedges on the side and rice paper for wrapping.

Nutrition

• Calories: 300
• Protein: 25 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in omega-3 fatty acids, beneficial for heart health.

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