Delicious boiled snakehead fish with fermented rice wine.

(KGO) - Boiled snakehead fish with fermented rice mash combines the sweetness of the fish meat with the unique sourness of the fermented rice mash, blended with the saltiness of fish sauce and the spiciness of chili peppers, creating a rich and unforgettable flavor.

Boiled snakehead fish with fermented rice wine is served with various vegetables.

Traditionally, people use rice to make rice wine; the leftover mash, known as "hem," is believed by many to contain medicinal properties that aid digestion. Therefore, our ancestors created many unique dishes by adding whole snakehead fish, tilapia, or other types of fish to a pan of hot rice mash to prepare the meal.

Snakehead fish is a common freshwater fish in the Mekong Delta, used in many delicious dishes such as grilled, fried, soup, and boiled in fermented rice water. Boiled snakehead fish in fermented rice water is a favorite among many because of its rich sweet and sour flavor, combined with rustic ingredients to create a delicious dish.

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Boiled snakehead fish in rice wine lees will make a delicious addition to family meals, especially on hot days. To make a flavorful pot of boiled snakehead fish, choose fresh snakehead fish weighing around 400 grams each, clean them, cut them into pieces, and drain before cooking. Then, bring the rice wine lees to a boil, season to taste, and add the snakehead fish to cook until done. Alternatively, you can prepare it like a hot pot to keep the fish warm.

The fermented rice water is what makes the fish meat firmer, whiter, and more tender. In particular, the seasoned fermented rice water has a refreshing sour, spicy, salty, and sweet flavor that's incredibly addictive. Boiling the fermented rice water also requires lemongrass, chili peppers, and sawtooth coriander or culantro; lemongrass reduces the fishy smell, chili peppers stimulate the taste buds; and sawtooth coriander or culantro enhances the flavor of the broth.

Boiled fish in fermented rice wine can be eaten with rice, and it's especially important to have accompanying vegetables such as water spinach, water celery, water lilies, mustard greens, and chayote shoots... The dipping sauce must be pure fish sauce with plenty of spicy chili peppers.

The fish stewed in fermented rice wine is delicious; pick up a piece of fish, dip it in the clear fish sauce, and put it in your mouth. The natural sweetness of the snakehead fish, the sourness of the fermented rice wine, the aroma of coriander, the saltiness of the fish sauce, and the spiciness of the chili create an unforgettable flavor.

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Text and photos: THUY TIEN

Source: https://www.baokiengiang.vn/am-thuc/thom-ngon-ca-loc-luoc-hem-26168.html