The braised fish may be bland, but it evokes a strong sense of hometown flavor.

In Bac Phuoc islet, Trieu Phuoc commune, Trieu Phong district, there is a delicious dish associated with many generations of local people: braised fish in broth, also known as lightly braised fish. Although this dish may seem a bit unusual and evoke images of something fishy and unappetizing, it is a specialty that captivates those who taste it for the first time...

The large barracuda caught in the brackish waters of Bac Phuoc islet is always a popular choice for tourists to make braised fish in sauce - Photo: NB

Bac Phuoc is a small island nestled between the Hieu and Thach Han rivers, adjacent to the Cua Viet seaport, in Trieu Phuoc commune, Trieu Phong district. Although narrow, the island is enriched by fertile alluvial soil and blessed with numerous large, diverse brackish water lagoons and lakes, making it ideal 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 industrial feed. Many brackish water fish species are raised naturally here, feeding on plankton, shrimp, prawns, and seaweed. The water flow is constant, connected to the Thach Han River, Hieu River, and Cua Viet estuary, resulting in high-quality, flavorful fish with high economic value, highly sought after in the market. Most of the fish in Bac Phuoc are brackish water, so almost all types are delicious, especially species such as: brown fish, sea bream, kingfish, grouper, snapper, barracuda, barracuda, catfish, red snapper, and grouper.

The abundant natural brackish water aquatic resources have helped many families in this rural area escape poverty and achieve sustainable wealth. And it is this diversity of aquatic resources that has enabled the local people to create a unique dish: braised fish in broth. Many who try this dish for the first time say it's exactly like the bland or lightly braised fish in the South, but the aroma and flavor are even more captivating. Braised fish in broth (or lightly braised fish) in Bac Phuoc is neither fish soup nor the bland braised fish of the South because the preparation process, ingredients, and flavor are very different.

To make braised fish, first, you must choose fresh, high-quality brackish water fish such as: sea bream, barracuda, and grouper... Clean the gills, intestines, fins, and scales, and you can cut the fish into small pieces. In particular, some types of fish caught at dawn, or fish kept overnight in cages or nets, do not need to be gutted or scaled, such as: brown fish, grouper, and whale; just washing them will ensure their delicious taste and characteristic flavor.

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After preparing the fish, the cook will finely chop fresh chilies and shallots, then marinate the fish with salt, MSG, chili powder, cooking oil, and possibly 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 with finely chopped shallots and fresh chilies.

After marinating the fish, the cook prepares a pot corresponding to the amount of marinated fish. Next, they add the minced garlic, chili powder, and cooking oil to the pot and sauté them over a wood fire. Then, they add filtered well water to the pot (some people use bottled water or rainwater from jars, but the flavor can't compare to filtered well water), calculating the amount so that the fish is completely submerged. Once the water is boiling, they add the marinated fish and continue cooking over high heat until the fish is tender and cooked through. After about 10 to 15 minutes, the fish will have tender flesh, its texture will break apart, and it will have a distinctive aroma, no longer smelling fishy as when it was raw.

Depending on the type of fish, the cooking time may be shorter or longer, but usually only 10-15 minutes from the time the fish is added to the boiling water is enough for it to cook evenly and retain its flavor. Once the fish is cooked, turn off the heat, adjust the seasoning to taste, add chopped scallions, cilantro, fresh chili peppers, etc., and serve while hot.

Fish stew is a great accompaniment to rice and noodles. Many people also use the fish stew sauce as a dipping sauce for raw or boiled vegetables, or pour it over rice and noodles as if it were soup or broth. The fish stew sauce, mixed with the fragrant, sweet, and rich flavor of the fish meat, with its distinctive taste of brackish water regions, blends perfectly with each grain of rice, strand of noodles, and bunch of vegetables, leaving a lasting and unforgettable impression on anyone who tries it.

Every time I have the chance to return to my hometown, I and many other people who live far away always make sure to enjoy braised fish in broth. Sometimes we buy fish from the owners of the ponds and lagoons, other times we ask their permission to experience the pleasure of fishing, which is both relaxing and allows us to enjoy a truly authentic braised fish dish. The people of Bac Phuoc are generous and hospitable, so sometimes they even cast their own nets to make braised fish for guests right in the middle of the vast lagoon.

Enjoying braised fish in a breezy, picturesque setting, watching egrets soaring over the mangrove trees towards the sunrise, and feeling the cool breeze blowing in from Cua Viet beach is truly an ideal experience on hot summer days...

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