Milkfish, also known as tiny white fish, are small, translucent fish, slightly thicker than a fishing line, sparkling like the silver light of the sunrise over the sea. When called milkfish, one can imagine them as smaller anchovies, about 3 centimeters long, with a smooth, translucent white body.
Crispy fried anchovies coated in batter and anchovy soup with fragrant tomatoes.
Milkfish are commonly caught along the central coast of Vietnam. The milkfish season usually begins in late February and lasts until the end of September according to the lunar calendar. For coastal residents, milkfish in season are not only a precious gift from the sea in terms of yield but also possess very high nutritional value, truly embodying the saying "small but mighty".
Milkfish is a wholesome food for the elderly, those recovering from illness, postpartum women… and especially young children. When I was little, my mother always told me, "Eat lots of milkfish, child, so you'll be smart and grow tall." She said that tiny milkfish, if eaten whole, are very rich in calcium, supporting strong bones and teeth. Vitamins A, E, Omega 3, and many minerals in milkfish are also essential for both physical and mental development.
There are many delicious dishes made from milkfish that every child loves... but the most addictive is crispy, flavorful battered and fried milkfish. Fresh milkfish from the sea are washed clean, drained thoroughly, then seasoned with a little salt, pepper, and a few grains of brown sugar for a light flavor. If you want to add more nutrients, you can crack an egg into the seasoned milkfish mixture and mix it well, then sprinkle with crispy batter and fry.
For battered anchovies, there's no need to shape them into individual pieces before frying. Just wait until the oil is hot enough, then use chopsticks to stir the battered fish and place it in the pan. Continue stirring gently with chopsticks to thin the fish pieces and allow them to brown evenly. This dish is best eaten immediately after frying, hot and crispy.
I remember when I was little, every time the aroma of battered and fried anchovies filled my mother's kitchen, no matter how picky I was about eating, I would excitedly grab a bowl of hot rice and rush to the kitchen. The fatty, fragrant, crispy fish would be so delicious that my tongue would tingle and I'd swallow hard before it even reached my mouth. Besides battered and fried anchovies, a bowl of anchovy soup with fragrant herbs and tomatoes was indispensable for a refreshing summer meal.
Leftover, unprocessed milkfish can be spread out in a basket and sun-dried for a day until slightly shriveled. Then, make crispy fried milkfish with garlic for the kids to enjoy as a snack. Simply heat oil, add some chopped chili and garlic until slightly golden, then add the sun-dried milkfish and stir gently. Season with a little fish sauce and a sprinkle of brown sugar to taste. Simmer over low heat for a few minutes until the fish is dry, crispy, and has absorbed the flavors. Store the fish in a glass jar in the refrigerator for a snack, or enjoy it with hot rice the next day – guaranteed delicious!
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