( Quang Ngai Newspaper) - Upon arriving in Tinh Ky commune (Quang Ngai City), I was introduced by local fishermen to quail - a type of flat-bodied fish with pure white flesh like chicken meat, considered a delicacy and often served to honored guests.
Quail have a flattened body similar to flatfish, but their shape is not as elongated as flatfish; instead, they are oval-shaped, with more flesh and a softer texture. Quail are dark gray in color and usually hide under the sand in the coastal waters of Quang Ngai. Therefore, during fishing trips, fishermen only catch a limited number of quail, rarely catching entire schools like other fish species that live in the surface water. Consequently, whenever fishermen catch quail, they usually keep them for personal consumption rather than selling them.
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| Grilled quail with salt and chili. Photo: Dong Yen |
Quail may look unsightly, but its white, fragrant flesh is as delicious as chicken. Besides grilling and deep-frying, quail is also excellent when braised with pepper. Cut the quail into bite-sized pieces and marinate them in fish sauce mixed with a little sugar, MSG, chili, garlic, and green peppercorns for about half an hour to allow the flavors to penetrate. Place the pot of fish on the stove and braise over low heat for about 45-50 minutes until the braising liquid turns a reddish-brown color. Braised quail with pepper has a rich and savory flavor. The longer the quail is braised, the firmer, more flavorful, and more evenly seasoned the meat becomes. The sweetness of the fish, combined with the thick, savory braising liquid, makes braised quail with pepper a specialty dish on the dinner table of many families in the coastal area of Tịnh Kỳ.
Crispy fried quail is also a very appealing dish. The fish has a thin, flat body, so after being dropped into the oil, it quickly turns golden brown. Pick up a piece of crispy quail, dip it generously into a bowl of spicy fish sauce with garlic and chili, and squeeze in a fragrant lime juice – even with cold rice, you'll find yourself eating a lot of rice.
Besides being served with hot rice, quail is also grilled with salt and chili by the fishermen. The fish has a flat body, with the thickest part only about 1cm, so it only needs about 20 minutes of grilling over charcoal to cook evenly and release a fragrant aroma. To make the grilled fish even more flavorful, when it's almost cooked, people usually brush it with a mixture of coarse salt and chili sauce. The sweet, fragrant, and slightly fatty fish meat, combined with the spicy salt and chili and a little fresh herbs and vegetables, is incredibly appealing. This savory, flavorful dish, full of the taste of the sea, is always the top choice for fishermen when they gather and chat on land after days at sea.
DONG YEN
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