Simple dried fish with salt and chili

Dried fish with chili and salt has become a rich flavor associated with the childhood of children in mountainous regions. Photo: ZƠRÂM THỊ TÝ

Anyone who has ever tasted dried fish with chili and salt will surely never forget the distinctive flavor of mountain cuisine . With just a few dried fish, some coarse salt, spicy Thai chili peppers, fragrant wild pepper, and a few wild-growing leaves from the garden, they create a dish rich in flavor. The chewy, sweet taste of the dried fish, combined with the saltiness of the salt, the spiciness of the chili, and the aroma of ginger... makes anyone who tries it once "addicted."

Many years ago, my mother used to prepare this dish in advance for rainy days. Many hurried breakfasts, eaten with a bowl of hot rice, were surprisingly delicious with the salt, chili, and dried fish sprinkled evenly by my mother. Later, this unique dish of salt, chili, and dried fish was also frequently sent to me by bus, adding flavor to my life and helping me make ends meet during my impoverished student years.

However, to make this traditional dish, people in my mountainous hometown often have to wake up very early to go to the fast-flowing Ring River to fish. The local specialty fish, the "ca nien," is often preferred as the main ingredient to create this simple, familiar dish.

After cleaning the intestines, the fish are usually skewered onto prepared bamboo sticks and grilled until golden brown over glowing charcoal. Thin wisps of smoke rise from the thatched roof, and the fragrant aroma of grilled fish, blended with the flavors of wild peppercorns and roasted leaves, makes the children eagerly await the family meal.

*Dried fish with chili and salt is often eaten with hot rice and is surprisingly delicious. Photo: ZƠRÂM THỊ TÝ*

The grilled fish, golden brown and perfectly cooked, was quickly torn into small, even pieces by the children, then placed in a wooden mortar and pounded in turn with various spices, salt, and chili peppers. The rhythmic pounding echoed, and the fish pieces gradually became smooth, pliable, and fragrant. The children sat huddled around the stove, holding bowls of hot white rice, their hearts warmed by each bite of the spicy fish.

Decades ago, during summer vacations, my father would often take his nets out to catch fish. After spending time diving and swimming, he would bring home bags full of fish. My mother skillfully prepared the fish, arranging them into long strings, and then drying them in the attic above the kitchen to preserve them for a long time.

There was a time when there was an abundance of fish, and my mother would painstakingly roast large quantities over a low fire until golden brown, then pack them inside individual dried bamboo tubes and place them in the attic above the kitchen. She said this helped preserve the fish for longer, even for a whole year without worrying about spoilage. For a long time afterward, dried fish was considered a familiar food source in every kitchen of the highlands, becoming a staple food for rainy days.

I remember when I left the village for the city to go to school. Every time I was about to leave, my mother would put a can of dried fish in my cloth bag as a food reserve in case I needed to go to the market. Almost every year, whenever I went to the city, dried fish pounded with salt and chili was my go-to food for those days after school when I didn't have time to stop by the market, or for late-night meals during exam preparation.

In recent years, dried fish pounded with salt and chili has not only been found in rural kitchens but has also traveled with traders to the cities, serving consumers. Many dried fish salt and chili production facilities have opened, showcasing and selling their products at trade fairs in the province or at numerous community tourism destinations in mountainous areas...

Source: https://baoquangnam.vn/gian-di-muoi-ot-ca-kho-3155860.html