Grilled mudskippers with salt and chili

"They say Ca Mau is very far away," a phrase that discouraged a travel enthusiast like me. It wasn't until last weekend, at the urging and teasing of my older sisters—"Let's go to Ca Mau! It's so embarrassing for a Westerner not to know Ca Mau!"—that I impulsively agreed!

When mentioning Ca Mau, a food lover like myself immediately thinks of the legendary specialties of this vast mangrove forest region: spicy curry rice noodles, crab, snakehead fish, dried shrimp, mud crab, water spinach, mudskipper... I've had the chance to try all of them, even though I wasn't in Ca Mau itself. The mudskipper, however, piques my curiosity the most, as I haven't had the chance to taste it yet, but I've heard so much praise from food connoisseurs.

This fish is similar to the starry goby but has rough skin, two large, protruding eyes on the top of its head, and can glide on water, crawl quickly on land, and even climb trees thanks to its two fins that act like arms. Restaurants in Ca Mau all offer dishes such as hot pot, braised with pepper, salad, and grilled with chili and salt... made from this fish.

Departing from Ho Chi Minh City at 6 a.m., the bus stopped at several spiritual sites along the way, including the Mother of the South Sea Church and Father Diep's Church, for the sisters to pray. We arrived in Ca Mau City as dusk was falling. By then, everyone's stomachs were rumbling, craving a "refueling."

We went to a seafood restaurant, and the first dish I ordered was grilled mudskipper with chili and salt. My companions, some sticking out their tongues, others shaking their heads, said, "No way, mudskippers are too disgusting." The owner enthusiastically replied, "Oh my goodness, going to Ca Mau and not trying grilled mudskipper with chili and salt is a real shame! It's very simple to make; just clean the fish, spread a layer of chili and salt on it, and grill it, turning it regularly until the skin is golden brown and fragrant. Then, brush on a layer of scallion oil to enhance the flavor. That's all, but customers love it. You'll be hooked after one bite! You should try it!" She was so enthusiastic, everyone agreed.

Soon, a plate of grilled mudskippers with chili and salt was brought out, golden brown and fragrant, beautifully garnished with some green vegetables. Any aversion to its appearance seemed to vanish. Everyone eagerly reached for a piece of fish, dipped it into the garlic and chili fish sauce, put it in their mouth, and exclaimed in delight. The fish meat was firm, sweet, and had a distinctive aroma without being dry or fishy, ​​perfectly blended with the sweet, sour, and spicy flavors of the chili fish sauce – a truly delicious taste that lingered between the teeth!

Grilled mudskipper with salt and chili is perhaps a gift from nature to this southernmost region of Vietnam, motivating diners who "are hesitant to travel far" to come!

Source: https://nld.com.vn/diem-den-hap-dan/thoi-loi-nuong-muoi-ot-20201203214932702.htm