He grinned, not just eating for himself, I also eat for… emotions. Yes, emotions. No wonder, grilled mackerel is a short way to say it. Showing off "fragrant mackerel on fire" stuff.
Actually, grilled anchovies are not only delicious. Boiled anchovies, add a little seasoning powder, a few slices of chili, sprinkle some onion and coriander, and eat with crispy rice paper. Some people like to break the rice paper into small pieces and put them in the fish broth to soften it, which is also very delicious. If you want to eat it instead of rice to lighten your stomach, then braise it with a little salt, add a few halved chili peppers, a few crushed shallots, season it to make it a little "hard" and eat it with fresh rice noodles, it will be very... soft on the lips.
Grilled mackerel
The scales of the anchovy are very hard. Therefore, it is okay to boil the fish for a little too long because the scales will not crack. The fish meat is tight and firm, and you have to use chopsticks to scrape each piece before eating. With these two "water" dishes, the anchovy meat is soft, sweet, and a little fatty. As for the anchovy intestines, most fishermen really like them. They have a slightly bitter taste, are chewy and fragrant, and seem very "enticeable". If someone "likes" them more than anything, meaning they are addicted, then when they come across anchovy, they will just "play" with the intestines.
It is almost the third lunar month. Although the anchovy fish is not as abundant as this time last year, it is bustling every day at the wharf. Individual fish traders also flock to the markets near and far. Every afternoon, in addition to the two boiled and salty dishes mentioned above, the coastal hamlets often set up anchovy grilling parties. The smell of grilled fish wafts across the sandbank, where anchovy fishing boats are resting on the beach. The fishing village has a habit of grilling anchovy fish without rinsing it with fresh water. It is not because they are lazy, but because they want to keep a little bit of the "sea" attached so that the scent has a taste of the open sea. It is both fragrant and salty, salty in a simple and wild way. In the faint late-day sunlight, with that "brilliant" smell, who can avoid the feeling of hesitancy and excitement in their hearts?
Grilling anchovies is as easy as… grilling bricks, but the charcoal must be really rich. Just chat comfortably under the sea or in the sky. When you see the "armor" of the fish is charred, that's when the aroma calls, then just turn the fish over to the other side. You need to take care of the bowl of salt and chili to ensure… the success of the grilled anchovies party. The salt must be large, dry and pure white. The chili must be fresh green chili, broken to make a "crack" sound. Mix the seasoning powder to a mildly salty level. Pound gently so that the salt grains break into small pieces like broken rice grains, too fine will not taste good. Only then, the salt and chili combined with the fish will create a wonderful flavor when enjoyed.
I don't understand why grilled mackerel is rarely "deployed" in a family atmosphere. It has a bit of a "community" feel when it takes place under a coconut tree or in a corner of the yard. Around the mackerel "mat" are often the faces of neighbors, sometimes relatives, sometimes guests or close friends. The way of eating is also somewhat strange: Each person has a bowl but no chopsticks. Pick up the fish, break it in half, peel it, put it in the bowl, separate each piece of fish and... put it in the bowl of salt and chili. I still remember a friend once said in a "serious" and somewhat humorous way: When breaking the fish in half, you need to be silent for a few seconds to enjoy the warm aroma from the fish eagerly emanating. It is the first scent, fresh and very "fair" so it is called... mackerel. I teased him, only a "mackerel scholar" must be so sophisticated and profound.
Late in the day in the fishing village, grilled mackerel gives off a "stirring" aroma. The mackerel meat is still warm, dipped in chili salt, spicy, salty and sweet, delicious.
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