Before grilling, you need to scrape away the scales and rub fish with a few slices of lemon and salt to remove fishy smell, then rinse with clean water.

Prepare spices including minced chili, minced lemongrass, dill, coriander and then mix with cooking oil, salt and pepper.

The fish is placed on a tray and then spread the seasoning on both sides of the fish. Let the fish soak in the spices for about 30 minutes. Next, put the fish on the grill and bake it evenly on both sides until the fish is golden and fragrant, then put it on a plate.

Grilled snake-head fish has a natural sweetness from fish meat mixed with spicy, aromatic and fatty flavour to create an unforgettable feeling.

The dish is served with herbs, fresh vermicelli and dipped with fish sauce mixed with a little ginger flavour will be more attractive.