Delicious Recipes with Snakehead Fish – Don’t Miss These 2 Mouthwatering Dishes

Ca ngan live in the deep waters of the Da River. Their bodies are soft like noodles, transparent like glass, and can be processed into many delicious dishes. This is a clean fish with a cool and sweet taste, which has the effect of cooling down the body, detoxifying, and relieving fatigue. The fish has a natural sweet taste and absolutely no fishy smell, making it popular not only among adults but also children.

Ca ngan sour soup

Ingredients

– Ca ngan fish: 300g

– Tomatoes: 2 fruits

– Pineapple: ½ fruit, dill, chives, garlic, ginger, onions

– Various spices, cooking oil, pepper, soup powder, chicken broth powder

– Raw vegetables for serving

Instructions

– First, wash the ca ngan fish with diluted saltwater. Then marinate the fish with a little soup powder, pepper, and a few slices of spicy peppers. Peel and finely chop the onions and garlic. Cut the tomatoes into wedges. Wash and finely chop the chives and dill. Soak the raw vegetables, banana flowers in saltwater for about 20 minutes, then remove and let drain.

– Sauté the onions and garlic together until fragrant, then add the tomatoes and stir-fry until soft. Add ½ tablespoon of soup powder and continue frying. Then add the pineapple and continue frying.

– Add the desired amount of broth to the pot and bring to a boil. When the soup is boiling, add the ca ngan fish. Season to taste and simmer until the fish is cooked. When almost done, add the chives and finely chopped dill.

– Add chicken broth powder to taste. Scoop the ca ngan sour soup into a large bowl and serve hot with rice and raw vegetables.

Ca ngan sweet and sour fish

Ingredients

– Ca ngan fish: 500g

– Cornstarch or tapioca starch: 100g

– Minced garlic: 3 cloves

– Minced purple onions: 2 bulbs

– Minced chili peppers: 1 fruit

– Fish sauce 2 tablespoons, sugar 1 tablespoon, lime juice 1 tablespoon, mix together in a bowl to create sweet and sour sauce.

Instructions

– Wash the ca ngan fish and let it drain. Put the ca ngan fish in a plastic bag and add 100g of cornstarch or tapioca starch, then shake well.

– Heat the cooking oil in a pan, then add a few pieces of fish at a time and fry over medium heat until crispy. Remove and place on a plate lined with absorbent paper to soak up the oil.

– Next, stir-fry the minced garlic and onions for about 2 minutes, then add the fish and stir-fry for 5-7 minutes. Then add the sweet and sour sauce, and continue stir-frying over low heat for another 5 minutes until the fish absorbs the sauce and becomes dry. Taste and adjust the seasoning, then turn off the heat.

Serve the ca ngan sweet and sour fish on a plate with hot rice. You can make a large batch and store it in a sealed container in the refrigerator for up to 10 days.