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“Fishzilla” aka Snakehead

Lots of controversy surrounds this gilled menace.  In the US State of Maryland, it wreaked havoc on fresh water ecosystems by climbing swiftly to the top of the food chain (Nat Geo article) You’ve just gotta have some fish that’s as tough as that!

In Asia, the docile and fun loving snakehead is a bit of a delicacy in countries like Vietnam, Thailand, Singapore and Malaysia. Often found trudging around in filthy drainage ditches, the snakehead has progressed and is now commercially farmed across the region.  They were also the cheapest fillets I found at the fish monger the other week as well.  Right, that said we embarked on a reminder to this little fishy that WE are at the top of the food chain around here!

Preparing the fish:

  1. 200g snakehead fish fillet, sliced thickly (2 fillets)

  2. 5 teaspoons plain yoghurt

  3. 3 teaspoons prawn paste

  4. 1 teaspoon granulated sugar

Spicy Dipping Sauce:

  1. 1 teaspoon prawn paste

  2. 1 teaspoon granulated sugar

  3. 1 tablespoon lime juice

  4. 1 red chili padi, chopped

Fish Topping:

  1. 1 tablespoon fresh dill

  2. 2 stalks spring onion, cut thinly

  3. 1 red chili padi, sliced

  4. 1 tablespoon lime juice

  5. 1 tablespoon roasted peanuts

The preparation for this dish is very easy and took less than half an hour from start to finish.  In fact, the basmati rice that I cooked up with this fish took longer.  Set your grill up for direct heat and stabilize the temperature at 400 degrees F.

Now while you’re waiting for the grill to settle, prepare your fish marinade by combining the yogurt, prawn paste and sugar in a bowl. Mix it well and