Embracing the Freshwater Goby Season

As autumn arrives, the initial rains become more frequent in Quang province, bringing abundant joy to many. Such weather makes a morning trip to the market incomplete without a batch of carp, mullet, or catfish, but freshwater gobies are always a reliable choice.

Discovering Hoi An During the Freshwater Goby Season

The freshwater goby season extends from gentle early rains to eventual floods, churning the rivers into frothy waves and blanketing the rice fields with a white veil, isolating villages.

Although the season is ample, many find themselves captivated by the tantalizing taste of freshwater gobies. Even before the arrival of late spring and early summer, anticipation builds, eager to savor the delights of these small, white-skinned, sweet fish.

Freshwater gobies, with their flattened bodies and finger-sized proportions, abound in the Thu Bon River region (flowing through Dien Ban and Hoi An). Various methods are employed by the local fishermen from the riverside villages to catch them.

Using traps or small nets to catch fish. After setting them down for about an hour, pull them up and remove the fish from the nets or scoop the jumping fish into a bucket of water.

The freshwater goby season has just begun. In Quang province, family meals now feature a dish of shimmering golden-braised freshwater gobies and a sour soup exuding a rich, spicy aroma...

For many, enjoying hometown freshwater gobies isn't just about eating; it also brings back memories of home on rainy days...

The fish brought home can be turned into various enticing dishes. Braised freshwater gobies, a favorite for many due to its deliciousness and nutritional value, must be made with firm-fleshed fish, scales removed, and thoroughly cleaned...

After marinating the fish with sugar, salt, chili, fresh turmeric, and pepper for about fifteen minutes, arrange it on a thick layer of ginger leaves at the bottom of the pot, add a layer of pork belly slices, and simmer over low heat until tender...

Boil the fish until the broth thickens, then simmer over low heat, adding a little water if necessary. Gently stir the fish a few times. The fatty meat seeping into the braised fish makes it even more fragrant and savory.

Sometimes, for a change, carefully choose the plumpest fish to grill with lemongrass. After cleaning the scales and gutting, let the fish drain, then add salt and crushed lemongrass to a clay pot. Place the fish on top, cover tightly, and grill over charcoal for about 30 minutes.

When eating, wrap some lettuce, a few sprigs of herbs, and a piece of fish, gently in rice paper and dip it in ginger-infused fish sauce. The pure sweetness of the fish, combined with the bold spiciness of lemongrass and chili, makes it unforgettable for first-time tasters.

As for sour soup with freshwater gobies, despite the scarcity of meat, the palate is enticed by the rich, lightly sour taste. The meticulously cleaned fish always ensures that no roe is lost, as it's the most delicious and unique part of this type of fish.

Boil water, add tamarind to extract the sourness, removing the seeds. Once boiling, add quartered tomatoes and ripe papaya, season to taste.

To enhance the flavor of the soup, thinly slice star fruits and add them when the soup boils again. Sprinkle chopped scallions, cilantro, and minced sawtooth herb on top. Sauté golden fragrant garlic, then add bird's eye chilies for an extra kick.

Sour soup with star fruits and freshwater gobies is best enjoyed hot. With the fish just cooked through, its natural sweetness and aroma, paired with garlic-chili fish sauce, make it superb when eaten with rice.

From Youth News

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References: Travel Guide by Mytour