Ca Loc Hap Nuoc Cot Dua (Snakehead Fish in Coconut Sauce), No Added Refined Sugar

Method

1. Scale the 600g snakehead fish, trim the fins and tail, remove the guts, then soak it in lightly salted water for about 10 minutes to clear the slime and the raw smell. Rinse thoroughly and drain.
2. Cut the onion into wedges, slice 5 shallots, mince 5 garlic cloves, and chop 3 sprigs of spring onion for the scallion oil.
3. Set a pan over the heat with 100ml cooking oil and 1 tablespoon cornstarch, which stops the oil from spitting. Once the oil is hot, fry the fish for about 10 minutes until golden on both sides, spooning oil over it as it cooks, then lift it onto a plate.
4. In another pan, heat 1 tablespoon cooking oil and fry the minced garlic until golden and fragrant. Pour in 200ml coconut milk with 1 teaspoon seasoning powder and 2 teaspoons kOBE Monk Fruit Blend, add the onion, shallot and the white parts of the spring onion, stir for 5 minutes, then turn off the heat.
5. Pour the coconut sauce over the fried fish and finish with the scallion oil.

Tips

• A tablespoon of cornstarch in the oil before frying keeps it from spitting.
• For deeper flavor, steam the fish again for 3 to 5 minutes after the sauce goes on.
• Ten minutes in lightly salted water clears the slime, as any left keeps the coconut sauce from coating evenly.
• Spooning oil over the fish as it fries cooks it evenly without much turning.
• The scallion oil goes on last, poured over while the fish is still hot for the aroma.