Classic lingzhi fish hotpot with fish sauce warehouse, grilled hamster, and fish sauce hotpot … are dishes with bold taste in the southwestern region that cause love for many people.
In the West, the flooding season is a special time of the year with many delicious dishes and specialties that captivate people. If the fish sauce is rich in fish sauce, the sweet and fragrant grilled snakehead fish, the indescribable wild anabas with pepper and the three grains of salt appealing by the seductive taste, the classic Ganodermalucidum hot potis a flavorful dish. the sweet, simple taste, but sometimes the scent of the inner river and water. It can be said that anyone who comes to the West without enjoying this delicious dish is indeed a pity.
The dish is full of hometown flavor. Photo: TBN Travel
The two main ingredients in the hot pot, the fish and the crazy cotton, appear only between September and November each year, so if you are traveling to the West at this time, you must definitely try the dish. Eat this special.
Unforgettable cool taste. Photo: An Huynh
Classic flexible fish hotpot – specialties in the western season
In the tours and tours of the Mekong Delta, most tourists will pass or stop at at least one to many western provinces such as Long An, Tien Giang, Ben Tre, Dong Thap, Can. Poetry, Kien Giang, … Almost in each province / city has its own characteristic with famous western tourist destinations and accompanied by extremely rich dishes made from sources. Shrimp, fish with popular vegetables are quite plentiful here.
Water lily sauce is also a favorite dish in the flooding season. Photo: Baomoi
Especially from the end of the seventh lunar month onwards because this is the time when Mother Nature generously offers people a variety of delicious and nutritious products, but spirit fish and madflowers are two typical specialties. Special expectations for local as well as tourists. Because those are the two main ingredients of a western delicacy that appears only at one time of the year.
The western flood season usually lasts a few months, from the middle of July to the end of November on the lunar calendar with a great source of fish and shrimp, although recently it has been lost a lot due to environmental influences and human hands. water loss. However, the source of reishi fish poured from the Cambodian flow to the West is still quite a lot. People in the riverine provinces often compare that the floating season is also the season of the spirit fish.
Ganoderma only appear in the period from September to November. Photo: pasgo
Especially at the beginning of the season, the fish meat is more delicious, the body is only the size of the chopsticks, the fish bones are still not firm, the belly has fat and fat, so it is delicious and soft. It is also at this time of year that the madra begins to bloom brightly in a corner of the sky. Like water lilies, lotus, chives, and tubs, this rustic flower soon became an indispensable dish on the menu of Westerners every time the country came back.
The ingredients that make up the delicious crazy classic fish hotpot are in tune
The delicious dishes made from Linh fish, crazy cotton in general and the flexible fish hotpot in particular are the favorite dishes in the western provinces of the floating season because they are both delicious, cheap but also extremely easy to process and easy to find ingredients. . Right from the name of crazy fish hotpot, we already know what this dish consists of main ingredients. These are tiny spirit fish and a beautiful fluffy golden flower.
The flower is considered the typical flower of the river region. This flower has a very special taste, both crunchy, fragrant, rich, but full of mild aroma, covering the bright yellow shirt of ripe rice, of “domestic grassy flavor”.
Food with bold Southwestern style. Photo: nhahangquangon
Spirit fish along with snakehead fish, catfish, fish, are also quite popular fish here. Local people can easily catch the fresh, fresh spirit fish right in canals, canals, rivers …
Spirit fish combined with classic crazy cotton deserves the title “matching cards” indispensable in the classic crazy fish hotpot . Because only when they appear together, this Western floating season dish really unleashes their special delicious flavor, making it hard to forget even once.
Spirit fish and native vegetables in the river. Photo: Minh Phuong
Besides the two main ingredients, there are other ingredients that make up the delicious western hot pot, there are other ingredients that highlight the flavor of the dish such as cilantro, minced garlic, fish sauce, coconut water, cooking oil and spices. taste like sugar, monosodium glutamate, chili pepper, pepper.
Currently, along with Western fish sauce, Soc Trang sewer cake, An Giang cooking oven , flexible fish hotpot with crazy cotton has become a specialty dish and appears in many restaurants and hotels. all the country.
Western spirit fish hotpot captivates people. Photo: Sea mother kitchen
How to cook delicious and delicious crazy fish hot pot in style
Due to the special fresh and delicious ingredients from the rivers and canals in the West, the fish hotpot with simple processing will also become delicious and captivating. Indeed, to have the right delicious hot pot, the first condition is to choose the kind of fish that is really fresh, cleaned and drained.
The way to cook fish hot pot is also quite simple.
Spirit fish at the beginning of the floating season is quite small, so it takes a lot of work to be preliminary processed. First, you have to cut the fish’s navel a little and then squeeze all the intestines clean, then cut off the tail, wash it, drain it, and then make a plate. Moments later, bring the fish to marinate with a little garlic, soup powder or monosodium glutamate, a little sugar. One tip is that you can place the fish just marinated in the fridge cooler so that the fish will infuse spices and still ensure freshness.
Preliminary processing of spirit fish to ensure both deliciousness and safety for users. Photo: Minh Phuong
Next, the classic cotton and other cotton and vegetables served with hot pot. The sutras take up the stalks, rinse it under running water, then drain. As for water lilies or cotton buds, remove the shell or the pistil’s tip so as not to be bitter. Then put everything in salt water and soak briefly. Finally, I took it out to drain, but the lily is broken into pieces I just ate.
Western classic crazy fish hotpot attracts with seductive flavor. Photo: pasgo
As the land of Vinh Kim , Cai Mon, An Binh isle with lots of coconut and fruit trees, Western dishes often add coconut water to increase the natural sweetness. The same is true of the classic Ganoderma hotpot, indispensable for the broth cooked from fresh coconut water.
An indispensable part of the broth is cooked from fresh coconut water. Photo mongonnambo
After adding coconut water, you need to add other spices to make the hot pot more rich, such as delicious fish sauce, less sugar, less tamarind (just pick sour water and pineapple (pineapple), lemongrass stalks, pepper, Chili, garlic … And the other secret to having a hot pot flavor with enough domestic wind like a song of the countryside, you must have fragrant garlic, add a little bit of fat and leaves All the cilantro vegetables are cooked to a boil, finally the chili slices will be added to complete the delicious crazy fish hotpot .
The fish flesh is very fresh and soft with an unmistakable unique taste. Photo: Bazantravel
The young reishi fish at the beginning of the season is small and soft, so it is very quick to ripen. So when you eat, you should put in the hot pot gently and take out quickly to be able to fully enjoy the delicious taste of the fish. Do not put in the hot pot too soon as this will make the fish meat soft and crushed. Similarly, classic cotton meets hot water and is already soft, so it is best to dip the cotton and take it out for a day to feel the light and sweet taste of this delicious dish.
With fish spirit hot pot dish, you can eat it with vermicelli or white rice, which are very delicious. And do not forget to make a cup of delicious fish sauce with hot peppers to taste the fish because it will make the dish more attractive and rich.
Deep fried young fish. Photo: baoangiang
People also process flexible fish into many other attractive dishes such as: Crispy lingzhi fish, fish with pepper, stewed with sugarcane or simply braised, then cooked fish sauce … However, with many tourists love If they like to travel to the West, the first dish they want to enjoy is the classic fish hotpot . Because this dish not only brings delicious and attractive taste but also extremely easy to eat, gentle and cool enough to dispel the fatigue of a long trip.
The dish holds tourists’ feet every time they come to the river. Photo: pasgo
The fish hot pot dish – Western specialties in the floating season are only made from the ingredients available in the field, in the river, the way of processing is simple and rustic, but has a distinctive color and taste. passionate souls love eating near and far. That is thanks to the sour taste, sweet sweetness but the coolness of the hot pot broth with crispy crazy cotton but not bitter, the fatty fish mixed with spices to create a seductive Western delicacy, creating a complex aroma. after trying it, we must also be satisfied and the compliment is constantly delicious.
If you have the opportunity to visit the river region, whether traveling to Dong Thap , An Giang, Tra Vinh, Soc Trang or Can Tho or any other western province during the right flood season, don’t forget to try the delicious and difficult food. forget this.
Suggested addresses of classic Ganoderma fish hotpot:
– 53 Pham Huu Lau, Ward 4, City. Cao Lanh, Dong Thap.
– Highway 53, Group 6, Cang Long Town, Cang Long, Tra Vinh.