Grilled snakehead fish: a delicious and rustic dish.

The alluvial water brings with it the characteristic produce of the flood season. At this time, river and field fish become specialties used to prepare many delicious dishes.

Grilled snakehead fish. Photo: Kieu Mai

Characterized by the flood season, visitors to the Mekong Delta at this time often get to enjoy local specialties prepared quickly, flexibly, and in a rustic style, preserving their natural freshness and sweetness. Grilled fish, grilled snails with pepper, or sour hot pot and fish sauce hot pot are popular dishes in the meals of people in the Mekong Delta during the flood season. Among them, grilled snakehead fish is almost universally available in the Mekong Delta. This dish is closely associated with the process of reclaiming and developing the southern lands.

Grilled snakehead fish is very easy to make because it doesn't require elaborate preparation. Simply catch the fish from the rice paddies or rivers, and wash it clean. Leave the fish whole; there's no need to scale, scrape off the slime, gut, or marinate it. Use a bamboo stick or chopstick to skewer the fish from mouth to tail and grill it. The fish is usually buried in dry straw for grilling; if straw isn't available, it can be grilled over a wood or charcoal fire. Once cooked, just scrape off the charred outer layer of scales and it's ready to eat. The fish meat is white, fragrant, and sweet. This rustic dish is usually served with fresh herbs picked from the garden and dipped in coarse salt and green chili. Nowadays, the dipping sauces for grilled snakehead fish are more diverse, including sweet and sour fish sauce, tamarind sauce, and fermented fish sauce. The accompanying vegetables are also more varied, including unripe bananas, pineapples, and sliced ​​starfruit, adding to the dish's well-rounded flavor.

MINH NHIEN

Source: https://baocantho.com.vn/ca-loc-nuong-trui-mon-ngon-dan-da-a179490.html