Missing the taste of braised loach with turmeric

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I remember when I was young, during summer vacation, my friends and I often took buckets to the fields to catch fish. On hot summer afternoons, on the mud puddles, there were cracked pieces of soil with many different shapes. However, the soil underneath was still soft and moist. That was the reason why fish species could survive and wait for the rains. Among them was the swamp eel (mud loach). Whenever we saw small round holes the size of chopsticks (called eel holes) on those puddles, it was definitely the shelter of this fish species. Without hesitation, the whole group competed to catch them.

Catching loach is not simple because they are smooth-skinned, scaleless, flat-bodied, and have tiny heads. You have to gently press down around the round hole to scoop up the mud (like catching eels). When you see them hiding in the mud, quickly scoop them up with your hands, put them in a basin, and then push the mud out. If you don’t see the fish, you have to “search” for traces because they are just hanging around somewhere.

There were also dry depressions where we had to dig deep into the layer below the eel holes with a hoe. There were so many eels in those days that we could catch half a bucket at a time, each one as big as a thumb. We happily put our spoils on the dike and jumped into the canal to wash off the mud before leaving.

The loach meat is firm and sweet, so it can be cooked into any dish. Mom often braises it with turmeric because the dish can be eaten for several days, and turmeric is good for health.

Add a handful of coarse salt to the fish bowl, shake it several times to remove the slime, then clean it, marinate it with spices of your choice and a little turmeric powder for about 30 minutes. Do not add too much turmeric because it will create a pungent smell and bitter taste. Place the fish pan on the wood stove and simmer until the fish is firm, simmer until the fish is soft and cooked, then turn off the stove.

The meat of the loach is fragrant, chewy, sweet, and fatty. The bones are just soft cartilage, so chewing slowly is very delicious. In addition, the rich flavor of pure turmeric permeates the fish, making it even more attractive. Serve a bowl of hot rice with braised loach and turmeric, pick a handful of water mimosa and dip it in the braised fish sauce to enjoy the rich flavor of the countryside.

Nowadays, there are many types of loach imported into Vietnam, but none of them are as delicious as the freshwater loach because of its natural flavor. Moreover, this rustic dish is also associated with the childhood of many people./.

Nguyen Thanh Vu

Source: https://baolongan.vn/nho-da-diet-vi-ca-chach-dong-kho-nghe-a193673.html