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Grilled snakehead fish in South Vietnam (special in Mekong Delta)- MEKONG ECO TOUR

Mekong Delta is not only known for floating markets, endless rice paddies, orchard garden or flowers, but attracts visitors with delicious and special dishes. Today, we will introduce one special dish of this region, it is Grilled snakehead fish. This recipe is very popular in South Vietnam, especially Dong Thap, Long An, Can Tho. The process is very simple and the material is finding easily. If you visit Vietnam with Mekong Eco Tours, you should not miss this dish.

Grilled snakehead fish is processed by Southern farmers after work end. When men freezer, slapped fishing ponds, the woman back into the fields to pick vegetables and sauce. Fish catch up just washed, um straw that can cook in the middle of the field windy and enjoying together.

Features of Grilled snakehead fish without preliminary treatment, meaning no scaling, no scraping viscous, not eviscerate, not marinated spices. Snakehead fishes caught in the river just up, washed, are regularly using a long stick from mouth to tail, after burying the fish on dry haystack on fire, then plug the stick into the ground or get covered up and burning straw until the ashes . When fish cooked, scrape off the scales were scorched layer to reveal white meat and fragrant.

In particular, the snakehead fish weighing 700-800 grams or more, if we want to cook completely, you should let the water into the mouth of the fish and then grilled, under the effect of the temperature of boiling water in the belly of the fish will do the meat was cooked perfectly, and an equally important requirement is the raw material of straw, like fish very fresh and aromatic.

To catch the good snakehead, you have to wait after the flooding season, when the pouring rains are just breezes then the fishes are starting to grow. The perfect one is not too big, no bigger than an adult arm, which can be harpooned from one end to the other. After the fish is ready, put the head of the fish to face the ground, surround the fishes with straw and set the fire. When the fire is done is when the fishes are ready.

In the meantime, ready some lotus leaves, banana leaves to place the fishes on. The fish is served with the herbs; dip into salt with chili or garlic chili fish sauce. This dish requires hands to eat with.