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Stylist: Thuy Duong
Photos: Duc Bui (Deto Concept)
Blessed with access to major rivers and the sea, Vietnam boasts an abundance of fish species. Each region has its own ingredients and fish recipes. In this issue, Heritage introduces three not-to-be-missed fish dishes
Cá bạc má kho riềng (Braised Indian mackerel with lesser galangal)
Braised fish with lesser galangal is often served for family meals in northern Vietnam. Various species of fish may be used, including whole pompano and Indian mackerel. The washed fish is marinated with spices and fine fish sauce, pepper, shallots, and sugar, as well as sliced lesser galangal to lessen the fishy smell. Pork is minced and roasted in a pan before the Indian mackerel and lesser galangal are added. The cook then adds water and keeps the fire smoldering until the mackerel turns golden. Freshly sliced spring onions and chili are sprinkled on top to add color and flavor. This fish is served with hot steamed rice. In northern Vietnam, this dish is especially delicious on chilly winter days.
Cá quả om mẻ chuối xanh (Braised snakehead fish with green bananas)
Braised snakehead fish with green bananas is both popular and easy to prepare. Wash the fish and cut it into pieces, then marinate it with spices. Snakehead fish is marinated in fish sauce, pepper, shallots, ginger extract and fresh lesser galangal mixed with fermented rice and shrimp paste. Green bananas are peeled and cut into bite-sized pieces. The cook deep-fries some onions in a pan, adds the snakehead fish and briefly fries it until both sides toughen, then adds green bananas and water and braises the ingredients until the bananas soften. Snakehead fish is served with rice vermicelli or steamed rice. Spring onions and perilla are added before serving to make this simple dish even tastier.
Cá chép hấp xì dầu (Steamed carp with soy sauce)
For gatherings of family and friends, steamed carp with soy sauce is a favorite because this recipe retains the sweet flavor of the fish. The carp is washed and marinated in fish sauce, pepper, oyster sauce, ground fresh chili, and grated ginger. Deep-fry some shallots and pour them into a deep pot, add the carp and steam for 20 minutes, then pour soy sauce evenly over the fish. Add chopped spring onions and dill and steam until the carp softens. This fish is served with rice vermicelli. The sweetness of the carp and the salty soy sauce form the perfect mix for a winter’s meal.
