Rainy weather, carps swimming onto the fields

The carps glide swiftly, their dorsal fins rising gracefully above the water surface, presenting a truly beautiful sight. Many people eagerly chase after them, with joyful smiles capturing the carps or lamenting with regret when a big carp slips away...

Explore Quang Ngai and savor the sweet braised carp dish

Duc Pho, my homeland, is situated in the southern part of Quang Ngai province, where four rivers - Thoa, Tra Cau, Lo Bo, and Truong - converge and flow into the sea through the My A Estuary.

Beneath the cool shade of bamboo clusters along the banks of the upper Thoa River, there are numerous caves, serving as the habitat for large carps weighing up to seven kilograms. During the sunny season, many local residents on both riverbanks use guns and arrows to hunt for these long-lived carps residing in the riverbed.

The iron-tipped arrow is fixed to a long string attached to a straight wooden rod equipped with a reel and spring mechanism to propel the arrow far into the distance.

The rural village buzzes with excitement during the 'fish rising' days, with questions about whether the catch will be plentiful or scarce, big or small... Wives carefully select the largest carp to present to their grandparents as a gesture of filial piety. Family meals become even more cozy with dishes prepared from carp.

A simple cooking method that stands out is sweet and savory braised carp. Using hands to clean the fish, gutting it, then washing it thoroughly before placing it into a pot of boiling water. Next, season with salt, pepper, sugar, MSG, and a few thinly sliced chili peppers along with some ripe tomato slices.

Heading out to the backyard, gathering a bunch of fresh greens, washing them, and cutting them into small pieces before adding them to the pot. Once the water returns to a boil, remove from heat and transfer the fish to a serving dish.

The tender and fragrant braised carp blends harmoniously with the flavors of the greens, spiced up with the heat of pepper and chili, the saltiness of salt, the sweetness of sugar, MSG... bringing warmth to the entire family.

A spoonful of hot, aromatic braised carp broth lingers on the palate, providing a refreshing relief to the body. Braised carp broth is simply exquisite when served with rice or noodles.

Carp can be prepared in various delicious dishes: porridge, braised with ginger, steamed... captivating many. When a plentiful catch is made, rural women often preserve the fish by salting it for gradual consumption.

Keeping the fish whole, gutting and cleaning it thoroughly, then draining excess water in a bamboo basket. Sprinkle a layer of coarse salt at the bottom of a ceramic jar, then layer the fish on top, alternating between salt and fish. Next, tightly press down with a bamboo presser and seal the jar tightly, placing it in a cool, shady spot.

A few months later, the aroma of salted fish fills the air when the jar is opened. The cured fish, with its deep red flesh, looks enticing and simply needs a quick soak in water for a few minutes to become a flavorful dish.

The rain returns. Elderly folks gaze at the sky and look out at the fields, anticipating the days of abundant catch.

Not only used for delicious dishes, carp is also a valuable medicinal ingredient. The flesh, fins, fish bile, and head are all precious remedies in traditional medicine.

According to traditional Chinese medicine, carp flesh has a sweet taste, neutral properties, and is beneficial for promoting diuresis and relieving swelling. It is used to treat edema, swollen legs, jaundice, breast congestion, and milk obstruction. Carp scales have a neutral property and are effective in stopping bleeding.

Fish bile has a bitter taste, cold properties, non-toxic, and is effective in clearing obstructions and resolving stagnation. Moreover, carp is an excellent food for pregnant women.

As per Youth

***

Source: Travel guide from Mytour