Braised snakehead fish in coconut milk

Braised snakehead fish in coconut milk is a very appetizing dish, especially during the rainy season.

Every September, the first rains of the season flood the rice fields, and schools of tilapia follow the water upstream to find places to lay their eggs. Each one is plump and healthy.

Understanding the characteristics of the fish, the villagers often prepare fishing gear to trap them. The plump, round fish are then carefully removed from the traps. The mothers and sisters eagerly go to find coconut water to prepare braised perch.

The fish is cleaned of scales and intestines, drained and marinated with spices such as green pepper, chili, soy sauce, fish sauce... About 15 minutes later, put the perch in a clay pot or cast iron pot, pour in coconut water to cover the fish, bring to a boil then simmer for about an hour, wait for the water to dry completely and remove from heat.

At this time, the tilapia is soaked in coconut water, giving off a fragrant aroma, the fish meat and bones are soft and fatty. On a cold rainy day, tilapia becomes a dish that goes well with rice for the whole family.

Perch is a freshwater fish, living mainly in rivers, ponds, and lagoons. Perch meat contains a lot of protein, fat and other trace elements such as calcium, iron, phosphorus, vitamin B1, B2... These are all important nutrients necessary for the body's activities. In oriental medicine, perch is recommended for people with weakness and indigestion.

Source: https://baoquangnam.vn/ca-ro-dong-kho-nuoc-dua-3141925.html