Unlike other times of the year in the Mekong Delta, this season's gourami is fatty thanks to the soft, golden eggs in its belly.
To get fresh and delicious fish, fishermen in the upstream area often wait until the fishing season. Piles of fish with small branches are stacked from a few months ago at intersections and intersections in the whirlpool section - where "cool" goby fish reside most. One fishing trip yields kilograms of fresh fish, from which, dried goby fish with eggs or lemongrass is born, becoming a familiar delicious dish in the meals of people in the river region.
Preparation materials
500g (choose one with a large belly).
Delicious fish sauce, jaggery sugar (or granulated sugar), seasoning powder, ground pepper.
Onion, garlic, chili: shallots, minced garlic, minced lemongrass, a few chili peppers, scallions.
Pork fat (or cooking oil), colored water.
Implementation steps
1. Preliminary processing of goby fish
Buy snakehead fish and use granular salt and lemon (or vinegar) to rub evenly to remove slime and deodorize. Wash again many times with clean water and drain.
When making fish, operate gently to avoid breaking the soft, juicy eggs inside the fish's belly.
2. Marinate fish until flavorful
Put the fish in a pan, marinate the fish with 2 tablespoons of delicious fish sauce; 1.5 tablespoons of sugar; 1 teaspoon of seasoning powder; 1 teaspoon of coloring; crushed scallion head and a little minced shallots and garlic, minced lemongrass.
Mix gently and let it sit for about 20–30 minutes for the fish to fully absorb the spices.
3. Proceed with the warehouse
Put a pan of fish on the stove, light the stove to bring the fish to a boil. When the fish meat starts to firm up, reduce the heat to low.
Add about 2 tablespoons of pork fat (or cooking oil) to create shine and fat for the fish.
Continue to simmer until the braising water gradually dries up, thickens and blends tightly into each fish.
4. Completing the dish
When the fish has become dark, the braised water thickens, sprinkle with ground pepper, crushed chili and chopped scallions and turn off the heat.
5. Enjoy
Dried and braised snakehead fish with lemongrass will have firm fish meat, rich and harmonious salty-sweet flavor typical of the Mekong Delta. The fish's belly when bitten is fatty and buttery with the soft eggs. This dish is served with hot rice, and should be dipped in boiled vegetables or a few slices of cucumber, dien dien flowers,...
