Prepare the fish
To prepare ca lóc nướng, the first step is to properly clean the fish. You can find snakehead fish at the fish counters in Asian supermarkets and it is usually sold whole. Choose a fresh and good quality snakehead and have the fishmonger clean it by gutting and removing the scales. Traditionally, the fish is grilled whole with the head and tail. If you prefer this, make sure the head and tail stay attached. Alternatively, you can find pre-cleaned fish in the freezer section.
Marinate the fish
Next, make slits on the top of the fish all the way down to the backbone. This not only allows for quick and even cooking, but also aids in post-cooking presentation.
While the fish flavor comes from the dipping sauce, it’s still important to lightly marinate the fish with salt and pepper. After seasoning, rub the fish well with vegetable oil or another neutral oil to keep it from sticking to the cooking surface.
Once the fish is well rubbed with salt, pepper, and vegetable oil, fill the fish cavity with lemongrass, garlic, and shallots.
Boil the fish
You have the option to grill or bake the fish. Preheat your grill or oven to a medium-high heat of 400°F. When grilling, brush the cooking grates with oil to keep the fish from sticking. If you’re baking it, place the fish on a baking sheet lined with parchment paper or foil.
Lay the fish upright with the belly down. This allows the flavoring agents to perfume the fish from the bottom up. Also, this position will eliminate the need for turning. Cook for about 25 minutes or until the skin is crisp and the meat is cooked through. You’re done.
dress the fish
To make it pretty, brush with scallion oil and sprinkle with crushed roasted peanuts. You are really done now.