Recipe detail

Fish Glaze Snake Head fish with black pepper and coconut juice

4. 5. 2025

Author: Myat Ko ko

Food category: Fish

Cuisine: South-East Asian

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Program steps

  • Preheating:
  • 190 °C

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1
Combination
30 %
time icon Termination by time
time icon 00:20 hh:mm
probe icon 200 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
Snake Head fish 1.5 kg
Minced Garlic 30 g
sugar 20 g
Coconut juice 500 ml
Fish sauce 50 ml
Black Pepper 10 g
Red chilli slice 10 g

Nutrition and allergens

Allergens:
Minerals: Calcium, Iron, Magnesium, Phosphorus, Potassium, Sodium, Zinc
Vitamins: Folate, Niacin, Riboflavin, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin K

Nutritional value of one portion Value
Energy 172.9 kJ
Carbohydrate 3.7 g
Fat 6.8 g
Protein 30.3 g
Water 115.3 g

Directions

Marinate the fish with fish sauce, sugar, mine garlic and refrigerate for 30 minutes.
Place the fish in the vision pan and sear for 5 minutes. Add coconut juice and braised for 15 minutes.
Add slice red chill before it's done.
Once cooked sprinkle with black pepper crose.

Recommended accessories

Vision Pan

Vision Pan