Grilled or Baked Snakehead Fish (Cá Lóc Nướng)
What is Cá Lóc Nướng
Vietnamese cuisine is texturally exciting with a delicate balance of sweet and savory flavors. Cá Lóc Nướng, or grilled snakehead fish, is a prime example. This popular Vietnamese dish is traditionally cooked over a charcoal grill for a smoky flavor, brushed with scallion oil, and topped with crunchy toasted crushed peanuts.
Cá Lóc Nướng is a popular choice for family gatherings and special occasions. The fish is usually presented whole on a platter, and guests take a portion of the fish and wrap it in rice paper with rice noodles, fresh vegetables and herbs. These rice rolls are then dipped in a sweet and savory sauce that completes the dish.
Whole grilled or baked snakehead fish (Cá Lóc Nướng) served with a sweet and savory dipping sauce
What You Will Need
Snakehead fish or Cá Lóc — a freshwater fish commonly found in Southeast Asia, known for its mild flavor and firm texture when grilled. If snakehead fish is not available, you can substitute it with other firm-fleshed white fish such as catfish which would be the best substitute, sea bass, cod, or halibut.
Lemongrass, shallots, and garlic — the typical go-to Southeast Asian aromatics. If you don’t have lemongrass, use lime or lemon leaves.
Salt & Pepper — for seasoning the fish before grilling or baking.
Oil — Use any type of neutral oil such as vegetable oil to coat the fish. This will prevent the fish from sticking on the cooking surface. If you have shallot oil that you saved from making fried shallots, definitely use it here instead to add an amazing aroma.
Dipping Sauce (nước chấm) — made with bottled fish sauce, fresh lime juice, sugar, garlic, red chilies, water, and sometimes coconut juice/soda, this iconic Vietnamese sauce is the perfect balance of salty, sweet, sour, spicy and umami flavors to complement the grilled fish.
Scallion Oil — a simple mixture of scallion and neutral oil heated on the stovetop or in the microwave, adding a delicious aromatic finish and beautiful shine to the fish.
Toasted Peanuts — used as a garnish, crushed toasted peanuts provide a crunchy contrast to the tender fish.
Whole grilled or baked snakehead fish (Cá Lóc Nướng) served with a sweet and savory dipping sauce
Prepare the Fish
To prepare Cá Lóc Nướng, the first step is to properly clean the fish. You can find snakehead fish at the fish counters in Asian supermarkets, and typically sold whole. Choose a fresh and high-quality snakehead fish, and have the fishmonger clean it by gutting and removing the scales. Traditionally, the fish is kept whole with head and tail on for grilling. If you prefer this, make sure to request that the head and tail are left on. Alternatively, you may find pre-cleaned fish in the freezer section.
Marinate the Fish
Next, make slits on the top of the fish all the way down to the backbone. This not only allows for fast and even cooking but also adds to the presentation once cooked.
While the flavor of the fish will come from the dipping sauce, it's still important to lightly marinate the fish with salt and pepper. After seasoning, give the fish a good rub down with vegetable or other neutral oil to prevent it from sticking to the cooking surface.
Once the fish is nicely rubbed up with salt, pepper, and vegetable oil, stuff the cavity of the fish with lemongrass, garlic, and shallots.
Cook the Fish
You have the option of grilling or baking the fish. Preheat your grill or oven to a medium-high heat of 400°F. If you're grilling, brush the grill grates with oil as well. If you're baking, transfer the fish to a baking tray lined with parchment paper or foil.
Place the fish upright with the belly facing down. This will allow the aromatics to perfume the fish from the bottom up. Also, this position will eliminate the need for flipping. Cook for approximately 25 minutes or until the skin is crispy, and the flesh is cooked through.
Dress the Fish
To make it pretty, brush it with scallion oil and top it with crushed toasted peanuts.
Baked or grilled snakehead fish (Cá Lóc Nướng)
How to Eat Cá Lóc Nướng (3 Ways)
To enjoy Cá Lóc Nướng with rice paper, start by quickly dipping a sheet of rice paper in room temperature water. Transfer the wet rice paper onto a plate. It will soften and become pliable in about 10 seconds. Add a piece of the grilled fish, rice noodles and your choice of fresh herbs, and vegetables. Popular fillings for Cá Lóc Nướng rice paper rolls include lettuce, thinly sliced cucumber, pineapple and assorted herbs such as mint, sorrell and perilla. After adding your desired fillings, roll the rice paper tightly, tucking in the sides as you go. Serve with the sweet and savory sauce on the side for dipping.
For a simple yet satisfying family-style meal, enjoy the grilled fish with steamed rice and other side dishes of your choice. Serve the fish on a platter alongside a bowl of steamed rice, and let everyone help themselves to their desired portions.
To enjoy the fish dish as an all-in-one rice noodle bowl, start by adding cooked rice noodles to a bowl. Then, add pieces of the grilled fish, fresh vegetables and herbs of your choice, and drizzle the dipping sauce on top. Toss everything together and enjoy.
Whole grilled or baked snakehead fish (Cá Lóc Nướng) served with a sweet and savory dipping sauce
Yield 4Author Vicky PhamPrep time5 MinCook time20 MinTotal time25 MinGrilled or Baked Snakehead Fish (Cá Lóc Nướng)
A grilled or baked fish infused with the flavors of lemongrass and scallion oil, topped with toasted peanuts and served alongside the mother sauce of Vietnam (nước chấm). Enjoy this fish three ways: with a group of people DIY-style with rice paper, as part of a family-style meal with steamed rice, or as an all-in-one noodle bowl.Ingredients
FishInstructions
- Start by using a sharp knife to make shallow cuts on the top of the fish, going all the way down to the backbone. This will help the fish cook faster and make for a visually stunning presentation once it's done.
- Marinate the fish with salt and pepper, ensuring that the seasoning is evenly rubbed all over the body and inside the slits. If you have any leftover shallot oil from making fried shallots, add that instead of vegetable oil to the fish to prevent it from sticking to the cooking surface.
- Bruise the stalks of the lemongrass and stuff them along with their leaves, shallots, and garlic into the cavity of the fish.
- Preheat your grill or oven to a medium-high heat of 400°F. If you're grilling the fish, brush the grill grates with oil to prevent the fish from sticking. If you're baking it, transfer the fish to a baking tray lined with parchment paper or foil. Place the fish on the grill or in the oven, making sure it's upright with the belly facing down. Cook for about 25 minutes or until the skin is crispy and the flesh is fully cooked through. There's no need to flip the fish during cooking.
- Make the dipping sauce by combining hot water and sugar until the sugar is fully dissolved. Then add lime juice, coconut soda, fish sauce, garlic, and chili peppers to the mixture, stirring well until everything is well combined. Set the sauce aside until you're ready to serve.
Notes
- If you can't find snakehead fish, you can substitute it with other firm-fleshed white fish such as catfish which would be the most similar, sea bass, cod, or halibut.
- If you don’t have lemongrass, use lime or lemon leaves.
The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
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