Delicious boiled snakehead fish with yeast

(KGO) - Boiled snakehead fish with fermented rice has a combination of the sweetness of the fish meat with the unique sourness of the fermented rice, mixed with the salty taste of fish sauce and the spiciness of chili, making the dish rich and unmistakable.

Boiled snakehead fish served with many kinds of vegetables.

Cooks often use rice to make wine; the lees are popularly called "hem", many people believe that it has medicinal properties and aids digestion. That is why our ancestors have created many unique dishes by putting whole snakehead fish, perch or other types of fish into a hot pan of "hem" to prepare the dish.

Snakehead fish is a popular freshwater fish in the Mekong Delta, processed into many delicious dishes such as grilled, fried, cooked in soup, boiled with fermented rice... Boiled snakehead fish with fermented rice is loved by many people because of its rich sweet and sour taste, combined with rustic ingredients to create a delicious dish.

Boiled snakehead fish will make family meals more delicious, especially on hot days. To have a pot of boiled fish with delicious flavor, you need to choose fresh snakehead fish of about 400 gr/fish, clean, cut into pieces and drain before cooking. Then bring the pot of boiled fish to a boil, season to taste, put the snakehead fish in and cook until done, you can also make it hot pot style to keep the fish hot.

The water from the wort will help the fish meat become firmer, whiter, and more fragrant. In particular, the water from the wort after seasoning has a sour, spicy, salty, and sweet taste, the more you eat, the more you will love it. Boiling the wort also cannot lack lemongrass, chili, and coriander or celery; lemongrass helps reduce the fishy smell of the fish, chili stimulates the taste buds; coriander and celery will help the broth have a richer flavor.

Boiled fish can be eaten with rice, especially indispensable are the accompanying vegetables such as water spinach, water celery, lotus, wild mustard greens, and young shoots... The dipping sauce must be pure fish sauce, with very spicy chili.

A pot of delicious boiled fish with fermented rice. Pick up a piece of fish, dip it in clear fish sauce and put it in your mouth. The natural sweetness of snakehead fish, the sourness of fermented rice, the aroma of coriander, the saltiness of fish sauce, and the spiciness of chili create an unforgettable flavor.

Article and photos: THUY TIEN

Source: https://www.baokiengiang.vn/am-thuc/thom-ngon-ca-loc-luoc-hem-26168.html