Tender, fragrant fish meat, accompanied by various fresh vegetables, rice paper for wrapping, and sweet and sour fish sauce, is a dish you must not miss when visiting Phan Thiet, Binh Thuan.
Experience Phan Thiet: Indulge in the Dish of Fried Whale Fish with Green Onion Fat
Whale fish, with its smooth and shiny skin resembling a stingray, is often abundant in the lunar months of August and September. This species primarily inhabits the waters of the central region and becomes a tempting specialty for tourists when visiting Phan Thiet.
Coastal residents often prepare sour soup, braised fish with chili, and stir-fried dishes, but the most enticing dish is the fried whale fish with green onion fat.
A whale fish weighs around 5 kg, but for this dish, only a fish weighing about 1-2 kg is chosen, with its meat soft and sweet, and the cartilage inside still tender. To clean the slimy layer on the outside, lemon grass can be used to scrub it clean and reduce the fishy smell. Then, clean the fish and only leave the liver.
Sliced fish arranged neatly on a plate or steamed whole. The fatty meat is finely chopped, fried until golden, then mixed with finely chopped green onions. Once the fish is fully steamed, spread a layer of green onion fat on top, then sprinkle with some crushed roasted peanuts for a delightful aroma.
Grab a hot piece of fish, wrap it with fragrant herbs, sour star fruits, bitter bananas, fresh vermicelli rolled in rice paper, and dip it generously in a bowl of sweet and sour dipping sauce or tamarind fish sauce.
You will taste the rich, sweet fish meat blending with the refreshing taste of the herbs, delicious yet not overwhelming, with a hint of the fragrant aroma of the green onion fat. Many food enthusiasts will dip the fish liver in the dipping sauce, mash it, and when eaten, it gives a rich, creamy sensation.
You can enjoy this dish at many restaurants along Pham Van Dong Street, Phan Thiet, with prices around 200,000 VND per plate.
According to Vnexpress.net
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Explore: Travel Guide from Mytour
MytourNovember 24, 2015