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Snakehead Fish Recipe
Mary Johnson

Pan-Seared Snakehead Fish with Ginger, Garlic & Lime

Tender snakehead fish fillets are pan-seared until golden and finished with a savory ginger, garlic, soy, and lime sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian-Inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 snakehead fish fillets
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp neutral cooking oil
  • 1 tbsp unsalted butter
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp honey or brown sugar
  • 1 tsp toasted sesame oil
  • 1 small red chili sliced
  • 2 tbsp water
  • 2 green onions sliced
  • 1 tbsp fresh cilantro chopped

Equipment

  • Large skillet
  • Small mixing bowl
  • Fish spatula
  • Paper towels
  • Instant-read thermometer

Method
 

  1. Pat the fish completely dry and season with salt and pepper.
  2. Mix soy sauce, lime juice, honey, sesame oil, and water in a bowl.
  3. Heat oil in a skillet over medium-high heat.
  4. Place the fish in the skillet and sear for 3–5 minutes without moving it.
  5. Turn the fillets, add butter, and cook for another 2–4 minutes.
  6. Check the thickest part with a thermometer; cook until it reaches 145°F (63°C).
  7. Remove the fish. Add ginger, garlic, and chili to the skillet and cook for 30–45 seconds.
  8. Add the sauce mixture and simmer for 1–2 minutes.
  9. Spoon the sauce over the fish and garnish with green onions and cilantro.
  10. Serve immediately with rice and lime wedges.

Notes

  • Patting the fish dry is important for achieving a browned crust.
  • Cooking time varies according to fillet thickness.
  • Avoid overcooking, which can make the fish dry.
  • Serve with jasmine rice, cucumber, or steamed vegetables.
  • Refrigerate leftovers promptly and use within 3–4 days.