Known by many names such as the batfish, aquarium cleaner, or more colloquially as the “demon-faced fish,” this species of fish has a distinct appearance: a dark brown color, rough, warty skin, a flat and flattened body, and a tall, erect dorsal fin. Aquarium cleaners are typically kept to remove algae and leftover food from aquariums. However, in the wild, they pose a significant threat to the aquatic ecosystem by competing for food with native species.
This “harsh” appearance, however, belies the fish’s surprisingly delicious, tender meat. With the creativity and skill of the people in the Mekong Delta region, this once-shunned fish has undergone a remarkable transformation, becoming the star ingredient in many specialty dishes that have captivated countless diners from far and wide.
During the flood season, when the water overflows the fields, the clever housewives of the Mekong Delta take advantage of the aquarium cleaner fish to create appealing dishes that embody the rustic flavors of the region. Thus, a once-spurned fish has now become a renowned specialty.
1. Steamed Aquarium Cleaner Fish with Lemongrass: A Delicate Rustic Flavor
The dish of steamed aquarium cleaner fish with lemongrass is a vivid testament to the ingenious combination of rustic ingredients and delicate cooking techniques. The natural sweetness of the fish blends seamlessly with the pungent aroma of lemongrass, and a hint of chili creates an unforgettable culinary symphony. When savored, the fish’s flesh is tender yet firm, neither dry nor flaky, infused with the flavors of lemongrass, chili, and spices, offering diners a fresh and hearty taste of the river. The aftertaste is a delightful interplay of mild spiciness, saltiness, and the lingering fragrance of lemongrass—a simple yet captivating flavor profile. This dish not only satisfies the palate but also evokes warm memories of family gatherings and humble home-cooked meals during the rainy season in the Mekong Delta. Many have praised this dish as even more delectable than chicken.
To prepare this dish, the aquarium cleaner fish is thoroughly cleaned and then marinated with chopped lemongrass, chili, garlic, ginger, and basic spices before being steamed. The steaming process allows the aroma of lemongrass to permeate the fish, masking any fishy odor and enhancing the dish’s distinctive fragrance.
2. Aquarium Cleaner Fish Hot Pot with Sour Bamboo Shoots: A Perfect Blend of Sour, Spicy, and Sweet
If you’re seeking a more vibrant and robust culinary experience, the aquarium cleaner fish hot pot with sour bamboo shoots will surely impress. For this dish, the cleaned fish is skinned, gutted, and sliced thinly. The broth is prepared by boiling crushed lemongrass and raw peanuts, seasoning with spices, and adding sour bamboo shoots to impart a distinctive sour note.
When dipped into the hot pot, the fish retains its tenderness without becoming too chewy, preserving its natural sweetness, which blends beautifully with the mild sourness of the bamboo shoots and the fragrance of lemongrass. This hot pot is typically accompanied by fresh bun (rice vermicelli) and a variety of Mekong Delta-specific greens such as green mustard, fish mint, and herbs. Dipped in a spicy and salty chili-lemongrass sauce, the flavors explode in your mouth, offering a unique dining experience that is both rustic and refined.
3. Grilled Aquarium Cleaner Fish: Simple Yet Alluring
Grilled aquarium cleaner fish is a staple specialty of the Mekong Delta. The key to perfection lies in keeping the fish’s skin intact and stuffing its belly with lemongrass before grilling over red-hot charcoal. The tough skin protects the fish from burning while ensuring even cooking, and the lemongrass helps neutralize any fishy odor, enhancing the dish’s appeal.
Once grilled, the charred skin is removed to reveal tender white fish flesh, exuding a mouthwatering aroma. The grilled fish boasts a chewy texture, a rich flavor, and is best paired with spicy chili-pepper salt mixed with ground mac mat leaves, creating an irresistible signature taste. This dish is especially enjoyable with a few shots of liquor, providing a complete and memorable culinary adventure.
4. Dried Aquarium Cleaner Fish: A Gift from the Delta
The creativity of the Mekong Delta people doesn’t stop at fresh dishes; they have also crafted dried aquarium cleaner fish—a unique and thoughtful gift for visitors. To make this delicacy, the fish is cleaned, skinned, and gutted, then marinated with salt, MSG, chili, and sugar according to taste.
The fish is then sun-dried for about a day. Locals share that over-drying should be avoided to prevent the meat from becoming too tough and losing its natural sweetness. Notably, the aquarium cleaner fish has only a single backbone, making it easy to eat without worrying about bones, which makes it a convenient snack or gift.
5. Aquarium Cleaner Fish Simmered in Coconut Milk: A Heartwarming, Rich Dish
One of the most unique and beloved dishes among the locals, especially for male diners during drinking sessions, is the aquarium cleaner fish simmered in coconut milk. To prepare this dish, the fish is thoroughly cleaned with boiling water and its scales are scrubbed to eliminate any unpleasant odors. The fish is then cut into small pieces. Other ingredients include green papaya, green bananas, lemongrass, and chili.
The aquarium cleaner fish, despite its intimidating appearance, has become a unique culinary symbol of the Mekong Delta region. Through the ingenuity and creativity of the locals, this fish has not only become a delicious ingredient but also embodies the resilience and ability to transform the ordinary, and even the shunned, into exceptional cultural and culinary treasures. Once tasted, it leaves an indelible impression, beckoning diners to return for more.
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