Scrumptious salt-crusted snakehead fish

Salt is the secret behind the distinctive taste of salt-crusted snakehead. 

Ingredients to make the dish include snakehead, salt, wheat flour, egg whites, lemon leaves and lemongrass.

Making this delicious dish is pretty simple. Clean the fish and stuff crushed lemongrass and lemon leaves into the fish. Mix salt, egg whites and wheat flour with some water to get a thick salt crust that can adhere to the fish.

Put a layer of the salt crust on the baking sheet, set the fish on top, then cover the fish with the rest of the salt, ensuring that the fish is completed wrapped in the salt crust.

Grill the fish on a coal fire for half an hour. The heated salt gradually permeates into the fish, adding a strong taste to the fish while keeping it fresh and tender because the salt crust protects the fish from the fire’s direct heat.

Ingredients include snakehead, lemongrass, lemon leaves and salt.

The fish is covered with salt and placed on a baking sheet.

Tasty salt-crusted snakehead.

Before serving, remove the skin of the fish and slice it into small pieces. Wrap a piece of lemon leaf and lemongrass-flavored fish in rice paper with some thinly sliced sour star fruit, green banana, pineapple and ginger, and raw vegetables including salad, basil, coriander, and dip it into the sweet and sour sauce. The taste is so delicious that you will never forget it./.

By Tran Thanh Giang