Grilled mackerel

Hot, freshly grilled mackerel wrapped in rice paper with a handful of herbs, a slice of sweet tomato, and dipped in a fish gut sauce is simply amazing. The sweet, tender taste of the fresh fish, the refreshing aroma of the herbs, and the savory, rich dipping sauce made from fish guts make diners exclaim in delight, unable to stop wrapping more.

Grilled mackerel can be found in many coastal regions, but the unique, unforgettable flavor of Phu Yen's grilled mackerel probably lies in its dipping sauce, which is found only there.

Choose fresh mackerel, marinate it for about 30 minutes to absorb the spices, then grill it over charcoal.

Fish guts are a common ingredient in local cuisine. After buying fish, the guts are removed and placed in an old earthenware bowl. Coarse salt, shallots, and a little pepper are added, and the mixture is left overnight. The next day, the "oil is removed," resulting in the fish gut paste perfect for dipping grilled fish or eggplant.

Fish gut paste often has a rather unpleasant smell due to the fish bile. It's the distinctive, pungent odor of fish internal organs, but once you get used to it... you'll be hooked! Many tourists who visit Phu Yen love it so much that they buy the paste separately to take home as gifts for their relatives.

Mr. Nguyen Duc Tien (who sells grilled mackerel on Mau Than Street, Ward 9, Tuy Hoa City) shared with the writer that mackerel has a rather strong fishy smell, so the selection process is very important; the fish must be very fresh. Mr. Tien usually wakes up early to go to the sea to get freshly caught fish. When marinating, he recommends adding plenty of scallions to mask the fishy taste. The soul of grilled mackerel lies in the dipping sauce. His family still makes their own fermented fish gut sauce to sell to customers. A key point to remember when making fermented fish gut sauce is to absolutely never rinse the fish guts with fresh water.

Grilled mackerel served with rice paper rolls filled with fresh vegetables and dipped in fermented fish sauce.

Fermented fish gut paste will have a thick, black consistency.

Ms. Nguyen Thi Diem Huong, a tourist from Long An , was captivated by the grilled mackerel dish, saying: "Before coming to Phu Yen, my friends recommended that I absolutely must try the rice noodle soup with chives and grilled mackerel. Initially, I was hesitant when I learned that this dipping sauce is made from fish intestines, but when I tried it, it was delicious, not too salty like fermented fish sauce or squid sauce, just right for my taste."

From a humble dish, grilled mackerel has become a specialty of Phu Yen, captivating countless diners. The perfect blend of flavors, the fresh sweetness of the fish, the richness of the dipping sauce – simple yet incredibly unforgettable.

Source link: https://thanhnien.vn/ca-o-nuong-185230725122827727.htm