Exploring Quang Ngai: Delight in the Delectable Delicacy of Thung Fish

Expertly handling the fish, use a sharp knife to scale, gut, and remove the fins, then carefully carve out the bones along the spine and cut into bite-sized pieces.

Stroll around the garden and pluck a few large lemongrass stalks with three or four fingers, then use a knife to remove any knots around the stem. Wash them thoroughly and slice them into thin strips.

Bring water to a boil on the stove, add the catfish with a pinch of salt and some sliced chili to eliminate the fishy odor. Once the fish is just cooked, add the lemongrass strips to the pot and gently stir with a ladle.

A few minutes later, add a bit of salt, sugar, and a pinch of broth powder to taste. Throw in some finely chopped herbs and take it off the heat, and there you have it – a rustic catfish soup with lemongrass that is rich in flavor.

Plate the fish next to a bowl of fish sauce mixed with lime, sugar, chili, garlic... and enjoy the silky lemongrass-infused soup. The sweet taste of the fish blends with the gentle sourness of lemongrass, accompanied by the aroma of herbs and the salty kick of fish sauce – a lingering delight on the palate.

Indulging in lemongrass catfish soup, with its refreshing and soothing taste, seems to miraculously dispel fatigue, making family meals even more warm and inviting.

Experience the delightful simplicity of cooking snakehead fish sour soup with fragrant galangal leaves. Start with cleaned and prepared fish, select fresh young galangal leaves, add a touch of bean sprouts, a bunch of aromatic herbs, rinse each type of herb separately before adding to the pot.

Once the salted water is boiling, add the fish and some thinly sliced chili to eliminate any fishy odor. When the water returns to a gentle boil, gently add the galangal leaves, using a ladle to flip them. When the galangal turns a soft yellow, add the bean sprouts and chopped herbs to the pot, season with spices to taste, and then remove from heat.

A bowl of sour soup with floating fish chunks beside galangal leaves and bean sprouts, adorned with aromatic herbs, looks irresistibly appealing. Dip the fish in a dipping sauce made from fish sauce, lime, sugar, chili, and garlic, or simply with chili salt – all equally delicious.

The bowl of soup, with the sweetness of the fish and the sourness of the galangal, harmonizes with the fragrance of the herbs, leaving gourmet diners praising in awe.

The quickest and simplest is grilled snakehead fish dipped in chili salt. After cleaning the fish caught from the sea and letting it drain, place it on a grill over red-hot charcoal. Crush rock salt with chili threads to dip the grilled fish.

When the fish scales are crispy, remove from heat and arrange on a plate. And there you have it, grilled snakehead fish dipped in chili salt, boasting the deep-sea flavor. The aromatic scent of grilled fish wafts through the air, captivating many with a dreamy allure.

Peeling off the outer scales reveals the pristine white flesh of the fish, a visually stunning sight. The sweet taste of the fish harmonizes with the salty touch of the salt and the spicy kick of the chili, creating a lingering sensation on the taste buds.

Grilled needlefish, paired with chili salt, is a tantalizing bait that triggers bursts of laughter and cheers from fishermen after hours of rocking on the waves.

As reported by Tuoitre.vn

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Reference: Travel guide on Mytour