Recipe detail

Name: Glaze Snake Head fish with black pepper and coconut juice
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.5000 kg; 30.0000 g; 20.0000 g; 500.0000 ml; 50.0000 ml; 10.0000 g; 10.0000 g

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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Combination

30 %

Termination by time

00:20 hh:mm

200 °C

100 %

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 crose	10	g
Red chilli slice	10	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