Tweet
So after catching a snakehead last night I finally decided to nut up and eat one. I decided to do an Asian inspired recipe to pay homage to the snakehead and made General Tso's Snakehead. The basic steps to the recipe are:
1. Prep the Fish
2. Prep the sauce
3. Prep the vegetables
4. Fry the fish
5. Mix the fish with the sauce and vegetables
I'll try to do it with pictures if anyone is interested in making it.
First I cut the snakehead into 1" pieces and decided to soak the pieces in buttermilk (in this case 1 cup of whole milk with 3tbsp of vinegar) to take out any funky flavors but keep the freshness of the fish.
While the fish soaked I prepped the vegetables and the sauce. The vegetables I used were 1/4 of an onion diced, 1/4 of a green pepper sliced, 4 cloves of garlic minced, and I would've used ginger root but mine was frozen so I used the powdered stuff instead. You could add broccoli or any number of vegetables here. Also, if you want to spice it up with a habanero or scotch bonnet pepper now is the time to dice those. I used an incredibly spicy but neutral hot sauce added towards the end.
For the sauce you need:
1/4 cup chicken stock
1tbsp hoisin sauce
1tbsp fish sauce
1tbsp soy sauce
1tbsp cornstarch
2tbsp honey
2tbsp vinegar
Just mix them all together and set aside. If you don't have all these ingredients you can make easy substitutions. I'll go over those if anyone wants to know them.
Next is the part that everyone is familiar with, lightly breading and frying the fish. I put the fish in a egg wash with 1 egg, 2tbsp sugar, 2tbsp garlic powder, and 2tbsp of fish sauce. I then heat the oil, throw all the pieces in the flour and fry in two batches. You don't have to use a wok like I used for this and I'm sure everyone can figure out how to fry some fish nuggets. One note, if you're going to do more then two batches then hold off on throwing all the pieces in the flour. Your breading could come out kind of gummy if the fish sits in the flour too long.
1. Prep the Fish
2. Prep the sauce
3. Prep the vegetables
4. Fry the fish
5. Mix the fish with the sauce and vegetables
I'll try to do it with pictures if anyone is interested in making it.
First I cut the snakehead into 1" pieces and decided to soak the pieces in buttermilk (in this case 1 cup of whole milk with 3tbsp of vinegar) to take out any funky flavors but keep the freshness of the fish.
While the fish soaked I prepped the vegetables and the sauce. The vegetables I used were 1/4 of an onion diced, 1/4 of a green pepper sliced, 4 cloves of garlic minced, and I would've used ginger root but mine was frozen so I used the powdered stuff instead. You could add broccoli or any number of vegetables here. Also, if you want to spice it up with a habanero or scotch bonnet pepper now is the time to dice those. I used an incredibly spicy but neutral hot sauce added towards the end.
For the sauce you need:
1/4 cup chicken stock
1tbsp hoisin sauce
1tbsp fish sauce
1tbsp soy sauce
1tbsp cornstarch
2tbsp honey
2tbsp vinegar
Just mix them all together and set aside. If you don't have all these ingredients you can make easy substitutions. I'll go over those if anyone wants to know them.
Next is the part that everyone is familiar with, lightly breading and frying the fish. I put the fish in a egg wash with 1 egg, 2tbsp sugar, 2tbsp garlic powder, and 2tbsp of fish sauce. I then heat the oil, throw all the pieces in the flour and fry in two batches. You don't have to use a wok like I used for this and I'm sure everyone can figure out how to fry some fish nuggets. One note, if you're going to do more then two batches then hold off on throwing all the pieces in the flour. Your breading could come out kind of gummy if the fish sits in the flour too long.
Comment