( Quang Ngai Newspaper) - Almost everyone in the Central region knows by heart the folk song: "Whoever returns, tell the source/Send young jackfruit down, send flying fish up". Flying fish or mackerel are both familiar fish to everyone. This fish stewed with young jackfruit is always an attractive dish, full of the flavor of home...
Starting from March and April, flying fish and mackerel are sold in the markets, but the busiest time is in the summer, from May to July. In early summer, the beach is bustling with baskets of fresh flying fish and mackerel, with silvery-green skin and clear eyes, inviting buyers. Flying fish have long, thin bodies, little meat, and many bones. Mackerel have round, firm bodies, soft meat, and are nutritious.
 |
| Mackerel and young jackfruit are cleaned to prepare for braising. Photo: THIEN DI |
Flying fish and mackerel are cheaper than mackerel, pomfret, orange fish, etc., but can be processed into many delicious dishes that are loved by people in the Central region. Among them, there is flying fish braised with young jackfruit. If you have small children at home or you do not like flying fish because of its many hard bones, you can choose mackerel instead.
After buying flying fish or mackerel, wash them, gut them, and remove the scales from flying fish. Rub salt to remove the fishy smell. Then, wash the fish again with water, then cut each fish into 2 or 3 pieces, marinate with crushed shallots, a little pepper, MSG, and a spoonful of fish sauce.
Peel off the green thorny outer layer of the young jackfruit, take out the pulp, and cut along the length of the stem. Cut the jackfruit into small pieces and soak in diluted salt water for 15 minutes to remove all the sap. Then, rinse the jackfruit with water and drain.
Braised fish with young jackfruit does not need to be fried until golden brown, just fry it lightly until the fish meat is firm and the spices are fragrant. Then, arrange the fish in the pot, add water to cover the fish, add the chili peppers, simmer until the fish is marinated. Simmer for about 20 minutes, when the water has partly evaporated, add the young jackfruit and continue to simmer over low heat until the jackfruit is marinated and soft, then remove from heat.
Flying fish and mackerel braised with young jackfruit are delicious with hot rice. In the summer, every house in the coastal area has a pot of braised fish as the main dish of the meal. In the late afternoon, when you are hungry, you can pour the braised fish broth into a bowl of cold rice or a bowl of fresh noodles to fill your stomach, which is also very delicious.
If you don’t like stewed dishes, you can cook fish soup with young jackfruit, adding some perilla leaves to the pot of soup. You would think that this rustic, cheap dish would only be enjoyed by country people. However, everyone who has enjoyed this dish loves it, even those who are far from home miss the rustic flavor of flying fish and mackerel cooked with young jackfruit.
MIGRATION
RELATED NEWS:
Source link
Comment (0)