Ingredients snakehead 1 pc (600 g) pike or kitefish 1 egg 150 g olive oil salad

Seasoning salt 1 tsp 1 tsp fish sauce 1 tsp pepper ginger spring onions dill fresh coriander

1. Wash and gut fish. Make thin cuts on its body in lozenge shape.
2. Remove cover and crush ginger.
3. Split white part of onion and chop the green part and dill into 7-8cm long pieces.
4. Sprinkle fish sauce, pepper and crushed ginger on fish and leave for 30 minutes, then barbecue for 40 minutes.
5. The dish can be served with fish sauce spiced with ginger, sugar and chilli or salt mixed with pepper and lime and also served with salad, onion, dill and coriander.