After the storm, Quang Tri people went to the fields to catch fish.

After storm No. 5, many fields in Quang Tri were still flooded. People went out to the fields to cast nets, use nets, baskets, etc. and caught countless fish and shrimp.

After storm No. 5, many fields in Quang Tri were still flooded. At this time, people went to the fields to cast nets, using bamboo traps, nets, baskets, nets... and caught countless fish and shrimp. Nets full of fish were brought back - Photo: THANH NGUYEN

In the fields of northern Quang Tri, from early morning, people wade into the flooded fields to catch fish.

Many people use nets to spread around the rice fields, while others skillfully scoop up schools of fish swimming close to the shore and along the banks of the ditches.

The fish caught are mostly perch, tilapia, carp, snakehead fish... - Photo: THANH NGUYEN

“Heavy rains wash fish from rivers, streams, and ponds into the fields. Rising water levels also make it easier to cast nets. Just one day of hard work is enough to have a pot of braised fish for the whole family to eat for several days,” said Nguyen Van Hung (36 years old), happily showing off the basket of perch he had just caught.

The fish caught are mostly perch, tilapia, carp, and occasionally snakehead fish. This season the fish is especially clean and fatty.

This season, the fish are very clean and fat. The black, firm perch are on the “number one priority” list, because this type of fish is brought back to be braised in turmeric leaves - a rustic dish with “standard Central Vietnamese flavor” that has existed for generations - Photo: THANH NGUYEN

The black, firm perch are on many people's "number one priority" list, because this type of fish is brought back to be braised in turmeric leaves - a rustic dish "standard Central flavor" that has existed for generations.

These days, the family of Ms. Dang Thi Hoa (55 years old, Phu Trach commune) also mobilizes the whole family to go to the fields to catch fish.

The fish is cleaned, grilled over charcoal until fragrant and firm, then put into a clay pot and simmered with fresh turmeric, crushed galangal, fish sauce, pepper, and chili - Photo: THANH NGUYEN

“In the past, there were many crucian carp in the fields, but now there are fewer and fewer tilapia. Tilapia braised in turmeric leaves or soy sauce is a rustic delicacy of the people here. With this dish, no matter how much rice is left, it will be gone. After the storm, having a pot of golden fish braised in turmeric and galangal will help ease some of the worries about crop failure due to storms,” Ms. Hoa happily said.

The way the locals cook tilapia is quite elaborate. The fish is cleaned, grilled over charcoal to make it fragrant and firm, then put into a clay pot to simmer with fresh turmeric, crushed galangal, fish sauce, pepper, and chili.

The fish pot must be simmered for hours so that the fish meat absorbs the spices, the fish bones become soft, and when eaten, you can chew the bones - Photo: THANH NGUYEN

The fish pot must be simmered for hours so that the fish meat absorbs the spices, the fish bones become soft, and when eaten, you can chew the bones. People say that the more the fish is simmered, the more delicious it is. Pick up a piece of sweet and chewy fish, and eat it with white rice, it will "consume a lot of rice".

Not only is it used to cook turmeric, but local people also use freshwater fish to make sour soup or deep-fry it. After each storm and flood, freshwater fish becomes a “heavenly blessing” for the people, providing fresh food, helping local people have a warm meal during difficult days.

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THANH NGUYEN

Source: https://tuoitre.vn/sau-bao-dan-quang-tri-do-ra-dong-bat-ca-20250827093933299.htm