Summer delicacy: Sour soup with devil fish

The devil fish, a name that sounds both strange and creepy, is a species of fish endemic to the rocky reefs of the Central Coast such as Quang Ngai, Binh Dinh, Phu Yen, Khanh Hoa ... and is the ideal ingredient for the attractive devil fish sour soup.

The fish lives deep in the crevices of rocks, has a flat, ash-gray body, tiny scales, is flexible and very difficult to catch. Therefore, fishermen named it "evil spirit", implying that the fish is cunning and unpredictable, but is a "treasure" for those who catch it.

The meat of the devil fish is white, not fishy, ​​firm, and has a mild aroma. This fish can be prepared in many ways: from grilling over hot coals, cooking porridge to nourish the sick, to making a spicy hot pot. But the most popular dish, especially in the summer, is the devil fish sour soup, a dish that is both refreshing and cooling, making the meal more appealing.

The beauty of the evil fish sour soup lies not only in the main ingredients, but also in the skillful combination of fish and vegetables: red, fragrant tomatoes, green okra, crunchy mint, white bean sprouts, green onions, fragrant Vietnamese coriander... All "sing together" in a boiling pot of soup, making both the cook and the eater exclaim.

The skillful combination of fish and vegetables creates a pot of sour soup with evil fish that makes diners exclaim.

PHOTO: NGO MA THIEN

The cooking method is not too complicated but requires meticulousness from the stage of choosing the fish. You should choose three-finger-sized devil fish, fresh, clear eyes, firm meat. Clean the fish, cut a few diagonal lines on the body to absorb the spices. Marinate the fish with salt, pepper, and a little good fish sauce for a few minutes.

Mash the ripe tamarind to get the juice, cut the tomatoes into wedges, slice the pineapple, and add a few thinly sliced ​​chili peppers. Put the pot of water on the stove, season to taste, then add the fish first. When the fish is cooked, add the vegetables one by one. Note, only add the vegetables when the water boils again to keep them crispy and colorful.

Scoop into a large bowl, garnish with a few slices of fresh chili, sprinkle with Vietnamese coriander and green onions. The steam rises, the aroma is so fragrant, it is the "miracle" that helps the whole family enjoy their meal more in the hot weather.

The special thing about the sour soup with devil fish is its characteristic sweet taste that cannot be confused with any other fish. That sweetness is not fatty, not harsh but soft, delicately blended with sour, spicy, and aromatic flavors. When eaten with a bowl of white rice or with fresh noodles, the cool feeling spreads throughout the tongue.

In the flow of rustic coastal cuisine , sour soup with devil fish is a "specialty of the heart", simple, rustic but creates a unique attraction. Among many delicious summer dishes, sour soup made from this "ghost" fish still quietly holds the top position in the hearts of those who love the kitchen, the sea and their homeland.

Source: https://thanhnien.vn/mon-ngon-mua-he-canh-chua-ca-ta-ma-185250519091211683.htm