Enjoy the robust and flavorful An Khe loach

The flesh of the An Khe loach is firm and full of flavor, blending with fragrant newly harvested rice, creating a taste that is difficult to describe in words. While savoring it, one might wonder: Did our ancestors enjoy braised loach thousands of years ago?

Travel to Quang Ngai and savor the An Khe braised loach dish

An Khe is a water lagoon nestled between Pho Thanh and Pho Khanh communes (Duc Pho, Quang Ngai), quite wild and poetic.

The aquatic resources in the lagoon are quite abundant, providing food for ancient Sa Huynh residents and now serving as a vital source of nutrition for coastal inhabitants.

Among the dishes made from aquatic resources in the lagoon, one cannot forget the An Khe braised loach when enjoying it. The story of digging caves and catching this fish species is also quite intriguing, happening more than 20 years ago when the quantity of aquatic resources in the lagoon was still plentiful.

Whenever encountering a batch of fresh, lively catfish, many housewives hastily purchase and bring them home. After bringing them home, they meticulously scrape off the scales and remove the guts and innards with a knife.

Next, thoroughly rinse the catfish with saltwater before placing them in a pot to marinate with spices, finely ground pepper, and sliced purple onions for nearly an hour to firm up the fish meat.

To ensure the exquisite flavor of the peppery catfish dish, it's essential not to overlook the preparation of thickened sugar syrup. Cook black sugar with a small amount of water in a pot using traditional methods over low heat until it emits a fragrant aroma, then remove from heat to use gradually.

In a pot, marinate the catfish with spices, add some thickened black sugar syrup and just enough water to cover the fish, then simmer over low heat. After about half an hour, uncover the pot to reveal the aromatic scent and the rich dark color of the fish, which is truly enticing.

In the past, many people fastidiously stewed fish in clay pots over low heat using bamboo wood. Afterwards, they buried the pot of stewed fish in rice husk ashes to dry the fish without burning it, intensifying the flavor even further.

Nowadays, with busy schedules, once the fish is cooked through, simply remove it from the heat, transfer it onto a plate, and sprinkle a bit of finely ground pepper on top for an exquisite and delightful catfish dish.

The firm, flavorful catfish meat, paired with freshly cooked fragrant rice, creates a delicious combination that is hard to rival. As one savors the catfish dish, some may wonder: Did our ancestors thousands of years ago also enjoy peppery catfish stew?

An Khê Lagoon spans nearly 350 hectares with deep pools of up to 4 meters during the dry season. During the flood season, water inundates the fields surrounding the lagoon, teeming with countless fish and shrimp. Over a hundred years ago, French archaeologist M. Vinet discovered hundreds of coffin-shaped burial sites in various locations along the lagoon.

Archaeologists believe this was not only the first discovery but also the cradle of the Sa Huynh culture dating back approximately 3,000 years. The lagoon area and its surroundings served as the living space and environment for ancient Sa Huynh inhabitants.

This area harbors many important resources for them to exploit, catering to their livelihoods, while also serving as the origin and propagation center for Sa Huynh culture.

Among these, An Khê Lagoon stands as the most crucial link, providing freshwater for the daily lives and agricultural production of the ancient Sa Huynh community.

Source: Minh Kỳ/Tuổi Trẻ

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Reference: Travel guide from Mytour