Summer Grilling Series: Spicy Grilled Snakehead w/ Garlic & Ginger

 

 

 

Click here to view printable PDF of recipe 

Ingredients ( all measurements vary with size of fish and to taste)

  • Whole butterflied snakehead, gutted, head removed, and spine & rib bones removed.
  • 4 cloves chopped garlic  or approx. 6 T equivalent pre chopped garlic
  • 4-6 T peeled & chopped ginger root
  • ~2 T high temp cooking oil
  • Red Pepper Flakes or Chopped Chillies ( qty based on desired heat)
  • ~3 T Rice Vinegar ( flavored or non)
  • ~ 1 T white sugar
  • ~3 T Low Sodium Soy Sauce
  • ~1.5T Sesame Oil
  • White Pepper
  • Chopped green onions ( garnish)

Instructions

  1. Heat Traeger Grill to 400 degrees
  2. Spinkle white pepper on fish
  3. Mix rice vinegar, sugar, soy sauce and sesame oil
  4. Place fish skin side down on hot grill
  5. Place oven safe pan on hot grill grates and bring to temperature
  6. Grill fish for approx 12 min.
  7. Add cooking oil to hot pan and add ginger and garlic when oil is hot
  8. Sautee garlic and ginger, stirring to avoid burning every 2 -3 min
  9. Add chillies to oil, garlic and ginger mix
  10. add rice vinegar, sugar, soy sauce and sesame oil mixture to pan & simmer for approx 4-5 min.
  11. Remove fish from grill to plate
  12. Pour sauce on fish
  13. top w/ green onions
  14. ENJOY!

Side suggestions: Rice & grilled vegetables

 

Scroll to Top