Grilled snakehead fish. Photo: Kieu Mai
With the characteristics of the flood season, when coming to the West at this time, visitors often enjoy specialties that are prepared quickly, flexibly, and rustically, preserving the freshness and natural sweetness. Accordingly, grilled fish, pepper grilled snails, or sour hotpot, fish sauce hotpot are delicious dishes that often appear in the meals of people in the West during the flood season. Among them, grilled snakehead fish is almost a popular dish in every region of the West. This is a dish associated with the process of reclaiming land in the South.
Grilled snakehead fish is very easy to make because it does not require elaborate preparation, just catch the fish from the field or river, wash it clean. Leave the fish whole, do not need to scale, scrape off the slime, gut or marinate with spices. Use a bamboo stick or chopsticks to pierce straight from the mouth to the tail and grill the fish. The fish is buried in dry straw to grill, if there is no straw, it can be grilled on a wood or charcoal stove. When the fish is cooked, just scrape off the burnt layer on the outside of the scales and you can eat it. The fish meat is pure white, fragrant and sweet. Grilled snakehead fish is often eaten with herbs picked from the garden, dipped in salt and green chili. Nowadays, the dipping sauces that go with grilled snakehead fish are also more diverse in flavor, such as sweet and sour fish sauce, tamarind fish sauce, fermented fish sauce, etc. The accompanying vegetables are also more diverse, in addition to herbs, there are also green bananas, pineapples, and sliced star fruit, making the dish more flavorful.
MINH NHIEN
Source: https://baocantho.com.vn/ca-loc-nuong-trui-mon-ngon-dan-da-a179490.html
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