Recipe: Stir Fried Snakehead Fish with Ginger & Spring Onion

Snakehead Fish, also known as 生鱼 (sang yu) in Chinese or ikan haruan / toman in Malay is such an underrated fish. I personally love it cos it has no fishy smell and the flesh is so tender. It’s nice in porridge, steamed or stir fried like you see here with ginger and spring onions. Such a nice and easy recipe, cooks in under 15 minutes.

I bought the frozen slices from the supermarket, a 500g pack will yield 350g snakehead fish slices after defrosting.

Check out the step-by-step recipe here on YouTube:

𝐒𝐭𝐢𝐫 𝐅𝐫𝐢𝐞𝐝 𝐒𝐧𝐚𝐤𝐞𝐡𝐞𝐚𝐝 𝐅𝐢𝐬𝐡 𝐒𝐥𝐢𝐜𝐞𝐬 𝐰𝐢𝐭𝐡 𝐆𝐢𝐧𝐠𝐞𝐫 & 𝐒𝐩𝐫𝐢𝐧𝐠 𝐎𝐧𝐢𝐨𝐧

Recipe by Baby Sumo

Preparation time: 10 mins

Cooking time: 10 mins

Serves 3

Ingredients
350g snakehead fish slices
4 slice old ginger
2 cloves garlic, finely chopped

2 tbsp cooking oil
1 tbsp grated ginger
1-2 tbsp Shaoxing wine
1 tsp chicken stock powder
A few dashes white pepper
20g spring onion, cut into 1” lengths

1. Heat oil in wok over medium heat. Add garlic, ginger slices and grated ginger and saute for 2-3 mins until lightly golden and fragrant.

2. Add fish slices and saute for 2-3 mins, then season with Shaoxing wine, chicken stock powder and white pepper. Cook until fish flesh has turned white and opaque. Then, add spring onions and cook for a further minute. Serve with rice.

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