The dish requires a careful choice of ingredients and deft processing techniques on cooking to create the true flavour of the specialty.
Firstly, the cook has to remove all the scales and innards of the fish and clean it before slicing it to form several narrow cuts on its body, which helps the fish soak up spices better. Spices used in the marinade include salt, sugar, monosodium glutamate, chili and lemongrass. Chili adds colour and heat to the dish while lemongrass helps reduce its fishy odour. The fried fish will be tastier if marinated ones are kept frozen for a week.
Frying is the key process that determines the flavour of marinated bronze featherback. The fish should be deep fried in a skillet full of medium hot oil to ensure that it is evenly cooked. When put into the oil, the fish should sizzle, showing that the flesh will be firm when it is done. When the fish turns golden-brown, adding some lemongrass to the pan can create a delicious smell.
The golden-brown fish is served with raw vegetables. Thanks to the marinated spices, the fish’s meat is firm and flavourful. The bone is easy to remove and the meat can be separated into two fillets using chopsticks. The dish is a combination of aromatic crispy fish, lemongrass fragrance and the chili’s heat. It is also a specialty of the southern delta’s culinary culture.
Story: Nguyen Vu Thanh Dat – Photo: Le Minh
Đăng ký: VietNam News