Braised fish is bland but full of rustic flavor

The bee fish caught in the brackish water of Bac Phuoc islet is always chosen by tourists to make braised fish in water - Photo: NB

Bac Phuoc is a small island nestled between two branches of the Hieu and Thach Han rivers, close to Cua Viet seaport, in Trieu Phuoc commune, Trieu Phong district. Although the land is narrow, it is enriched with fertile alluvium and is endowed by nature with many large, ecologically diverse brackish water lagoons, ponds, and lakes, making it very favorable for aquaculture.

The entire Bac Phuoc islet has over 150 hectares of brackish water aquaculture, mainly raising shrimp, fish, and crabs using natural methods, without using industrial feed. There are many brackish water fish species raised naturally, their food is plankton, shrimp, prawns, seaweed available and the water source is always circulating regularly with the Thach Han River, Hieu River, and Cua Viet estuary, so the quality of the fish is very delicious, has high economic value, and is favored by the market. The fish in Bac Phuoc are mostly brackish water fish, so almost all types are delicious, especially types such as: brown, dia, kinh, hanh, ong can, ong bu, doi, nganh (chot fish), hong, mu...

The rich natural brackish water aquatic resources have helped many households in this rural area escape poverty and become rich in a sustainable way. And it is also the diversity of aquatic products that has helped the people here create a special dish, which is fish stewed in water. Many people who enjoy this dish for the first time think that it is exactly like the light braised fish or light braised fish in the South, but the aroma and taste are more attractive. Fish stewed in water (light braised fish) in Bac Phuoc is not fish soup nor is it the light braised fish dish in the South because the processing, ingredients, and flavor are very different.

To make braised fish, first of all, you must choose fresh brackish water fish with good meat quality such as: silver pomfret, mullet, bee... clean the gills, intestines, scales, and cut the fish into small pieces. In particular, some types of fish caught at dawn, or fish kept overnight in fish baskets or net bags do not need to be gutted or scaled such as: brown fish, bee fish, bee fish, and whale, but only need to be washed to ensure deliciousness and characteristic flavor.

After completing the fish preparation, the cook will crush the fresh chili, throw in the roots and then marinate the fish with salt, MSG, chili powder, cooking oil, and can add fish sauce, pepper, and seasoning powder depending on taste. However, most people here simply marinate the fish with salt, MSG, chili powder mixed with cooking oil and especially throw in the roots and crushed fresh chili.

After marinating the fish, the cook will prepare a pot corresponding to the amount of marinated fish, then throw the crushed onion, chili powder and cooking oil into the pot and saute it on a wood stove. The next step is to use filtered well water in the pot (some people use bottled filtered water, rainwater in jars but the flavor cannot be as good as filtered well water), calculating and estimating so that it covers the fish when poured into the pot. When the water is boiling, add the previously marinated fish and continue to cook over high heat so that the fish expands and cooks evenly. Cook for about 10 to 15 minutes, the fish will expand, burst into pieces, and have a characteristic aroma, no longer having the fishy smell like when it is raw.

Depending on the type of fish, the cooking time can be shortened or extended, but usually it only takes 10-15 minutes from when the fish is put into the boiling water for the fish to be cooked evenly, retaining its flavor. When the fish is cooked, turn off the stove, season with the spices, add more leaves or green onions, cilantro, fresh chili... and serve while still hot.

Fish stewed in water is very suitable for eating with rice and noodles. Many people also use fish stew water to dip raw vegetables, boiled vegetables, pour into rice and noodles as if it were soup or broth. The fish stew water mixed with fish meat is fragrant, sweet, and has the typical flavor of brackish water regions mixed into each grain of rice, noodle, and bunch of vegetables, making anyone who has eaten it once remember it forever.

Every time I have the opportunity to return to my hometown, I and many other people far from home always try to enjoy braised fish in water. Sometimes we buy fish from the owners of the lagoons, sometimes we ask for their permission to experience the pleasure of fishing, both relaxing and having a truly rustic braised fish meal. The people of Bac Phuoc are generous and hospitable, so many times they use their own nets to catch fish to make braised fish in water to serve guests right in the middle of the vast lagoon.

Enjoying braised fish in a poetic, airy space, watching flocks of storks flying over the mangrove forests towards the sunrise, and enjoying the cool breeze blowing from Cua Viet beach is truly an ideal experience on hot summer days...

Van Trang

Source: https://baoquangtri.vn/ca-kho-nhat-nhung-dam-tinh-que-194629.htm