Today: 05/08/2020 11:03:23 (GMT+7)
THE CENTRAL AGENCY OF THE COMMUNIST PARTY OF VIETNAM BAC GIANG PROVINCE THE VOICE OF THE PARTY, GOVERNMENT AND PEOPLE OF BAC GIANG PROVINCE

Spade-fish: A rich taste of the sea

From the fourth to the eleventh lunar months each year, fishermen in southern central coastal provinces of Binh Thuan, Ninh Thuan and Khanh Hoa enter spadefish season. This species of indigenous marine fish is an indispensable ingredient that has brought fame to the cuisine of Phan Thiet City, Binh Thuan Province.

Before serving the dish, Nguyen Thi Thanh Thuan, chef at The Cliff Resort in Phan Thiet City, always make a short introduction to diners.

The dish is presented in a round bamboo tray filled with banana leaves, with a plate of spadefish fillets placed at its centre. The pot is surrounded with banana flower petals carrying boiled pork, fried egg, cucumber sticks, banana blossom, mango, and water spinach.

Spade-fish, rich taste of the sea, indigenous marine fish, indispensable ingredient, visual appeal for diners, signature fish sauce, balance the flavours

The dish is presented in a round bamboo tray filled with banana leaves, with a plate of spadefish fillets placed at its centre.

The decoration aims to create a visual appeal for diners while adding a touch of nature to the dish.

Fish is always a popular food in Binh Thuan Province, however, spadefish can produce a rich a unique taste that distinguishes it from other species.

The cook must use a sharp knife to fillet the fish and then soak the fillets in lemon juice to remove the fishy smell. The fillets are then seasoned with chopped ginger, chilli and garlic, which helps the fish become firm and rich in flavour.

There are two ways to enjoy the dish. Diners can roll all the above-mentioned ingredients with noodles into a sheet of rice paper and dip the roll in sauce, made from a mixture of peanut, garlic, dried tamarind, ground bananas, and Phan Thiet’s signature fish sauce.

Spade-fish, rich taste of the sea, indigenous marine fish, indispensable ingredient, visual appeal for diners, signature fish sauce, balance the flavours

Each family has its own recipe to make sauce and broth, depending on the cook’s experience and preference.

They may also place all the ingredients into a bowl and then add noodles and broth, which made from shrimp, tomato and onion. The heat from the broth can turn the fish fillets medium rare and enriches the sweet and fatty taste of the spadefish.

Each family has its own recipe to make sauce and broth, depending on the cook’s experience and preference. Therefore, the cook often places bowls of sliced chilli and fish sauce so that diners can balance the flavours to their liking.

Australian TV network recommends five must-try Vietnamese dishes
With Vietnamese cuisine spread far and wide, Australian TV network SBS this week urged viewers to savor five recipes defining local food culture.
 
HCM City to host festival featuring global delicious dishes
More than 50 pavilions will introduce a wide range of Vietnamese and global delicacies at a festival featuring delicious dishes which will be held in Ho Chi Minh from November 14-17.
 
Dried milk cicadas: A must try dish for visitors to Son La
Originating in the ethnic region of Thai, milk cicada fried with sour fresh bamboo and roasted cricket may not be to everyone’s taste. But for the locals here, it is a meal that makes them proud.
 
Pickled mustard greens – a popular side dish of Vietnamese people
“Dua muoi” (pickled mustard greens) is a popular side dish for Vietnamese people all over the country.
 
CNN: Vietnam’s pho, fresh rolls among world’s best dishes
CNN has named Vietnam’s pho noodle soup and fresh summer rolls among the world’s 50 best dishes.
 

Source: NDO

Spade-fish, rich taste of the sea, indigenous marine fish, indispensable ingredient, visual appeal for diners, signature fish sauce, balance the flavours
 
New comment has just been added. Click here
Sort:NewBest News