The Smallest Fish Recipe Ever 🐟 How to Cook Golden Turmeric Garlic Crusted Fish

Ingredients

• 12 pieces Live Snails (in shells) (cleaned and rinsed)
• 1/2 cup White Rice (for making rice water soak)
• 4 cup Water (for rice water and boiling snails)
• 1 small Red Chili (finely chopped, seeds removed for less heat if desired)
• 1/2 tsp Salt (for seasoning snail meat)
• 1/4 tsp Black Pepper (freshly ground)
• 1 medium Ripe Mango (peeled and grated into thin strips)
• 1 small Red Onion (finely chopped)
• 2 tbsp Fresh Mint Leaves (chopped)
• 1 tsp Granulated Sugar
• 1 tbsp Fish Sauce (Thai style, adjust to taste)
• 2 tbsp Roasted Peanuts (coarsely crushed)

Instructions

1. Prepare Rice Water

   Measure 1/2 cup of white rice, place it in a glass bowl, add 4 cups of water and stir well. Let the mixture sit for a minute, then use this rice‑water to soak the snails.

   Time: PT2M

2. Soak the Snails

   Place the live snails on a tray, then pour the rice‑water over them, ensuring they are fully submerged. Let them soak for about 15 minutes; the rice water will draw out any grit.

   Time: PT15M

3. Boil the Snails

   Bring a medium saucepan of fresh water to a rolling boil (≈100°C). Once boiling, add the soaked snails and cook for 5 minutes.

   Time: PT5M

   Temperature: 100°C

4. Extract and Mince Snail Meat

   Remove the snails with a slotted spoon. Using a small fork or tweezers, pull the meat from each shell into a bowl. Chop the meat finely, then mince it further until it resembles a coarse paste.

   Time: PT5M

5. Season the Snail Filling

   Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper to the minced snail meat. Mix thoroughly with a wooden spoon.

   Time: PT2M

6. Stuff the Snail Shells

   Using a small spoon, fill each empty snail shell with the seasoned snail meat, pressing gently to pack it in.

   Time: PT5M

7. Bake the Stuffed Snails

   Arrange the stuffed shells on a baking sheet and place in a pre‑heated oven at 180°C. Bake for 30 minutes, or until the meat is firm and lightly golden.

   Time: PT30M

   Temperature: 180°C

8. Prepare the Mango‑Chili Salad

   While the snails bake, grate the ripe mango into thin strips, finely chop the red onion, and place both in a mixing bowl. Add the chopped chili, 2 tbsp mint leaves, 1 tsp sugar, 1 tbsp fish sauce, and 2 tbsp crushed peanuts. Toss everything together until well combined.

   Time: PT7M

9. Plate and Serve

   Remove the baked snail shells from the oven. Arrange them on a serving platter alongside a generous bowl of the mango‑chili salad. Serve hot, allowing guests to enjoy the soup‑like broth from the shells and the fresh salad together.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

12 g

Carbohydrates

18 g

Fat

4 g

Fiber

2 g