The Ponyfish, also known as the Filefish, is a saltwater species belonging to the catfish family. In Vietnam, it is predominantly found along the central coastal regions, spanning from Quang Binh, Quang Tri, Hue, Quang Nam to Da Nang. Globally, this species is widespread across the Pacific, Mediterranean, Atlantic, and Indian Oceans. Its extensive distribution highlights its popularity as a seafood staple in many countries. However, in Da Nang, Vietnam, it is particularly prized, harvested, and transformed into a variety of local specialties that embody the rich flavors of Central Vietnam.
Physically, the Ponyfish resembles the tuna but has a slightly flatter body, covered in shimmering silver-white scales that gleam under the sunlight. Its pointed snout and inward-curving sharp teeth indicate its predatory nature. Growing between 40 to 70 cm in length, the Ponyfish boasts firm, fragrant, and smooth white meat. Unlike many catfish species that have a strong odor, the Ponyfish’s flesh is fresh and sweet, striking a perfect balance between tenderness and chewiness, making it a favorite among locals and tourists alike. While it can be caught year-round, the peak season for Ponyfish fishing is from February to April, when fishermen in Central Vietnam often return with nets full of this prized catch.
The Ponyfish’s diet is quite diverse. As juveniles, they feed on floating plants and organic debris. Upon reaching adulthood, their diet shifts to include big-eyed anchovies and various invertebrates. This nutrient-rich diet from the sea imparts a distinct, buttery flavor to the Ponyfish’s meat, setting it apart from other fish species.
For generations, coastal communities have cherished the Ponyfish as a valuable ingredient in their kitchens. Its versatility shines in both everyday family meals and special gatherings. Simmered in a rich broth and served with vermicelli, it becomes a simple yet deeply flavorful dish. Ponyfish congee is a beloved choice during dry or chilly weather, offering a light, nourishing, and comforting meal. Additionally, it can be cooked in a sour soup with bamboo shoots, tamarind leaves, and starfruit, or fried to a crisp and served with a garlic, chili, sugar, and lime dipping sauce, accompanied by fresh herbs—a quintessential Central Vietnamese combination.
However, the dish that has truly cemented the Ponyfish’s reputation among visitors and made it a star of Da Nang’s cuisine is the Ponyfish hotpot. Available in nearly every seaside restaurant, it attracts both tourists and locals alike. The beauty of this dish lies in its simplicity, yet it delivers a refreshing and robust flavor, perfect for family dinners or social gatherings.
Chefs typically select fresh Ponyfish, cut it into bite-sized pieces, and marinate it with pepper, chili, shallots, and fish sauce to enhance its flavor. The broth is simmered from fish bones, lemongrass, tomatoes, okra, tamarind leaves, or starfruit, creating a naturally tangy taste. As the fish is added to the boiling broth, its distinctive aroma fills the air, and the meat cooks to perfection, retaining its sweet, chewy texture. Paired with fresh vermicelli and herbs, Ponyfish hotpot offers an unforgettable dining experience for anyone visiting Da Nang.
Beyond hotpot, steamed Ponyfish is another highly acclaimed dish in Da Nang’s restaurants. Fresh fish is steamed with minced lemongrass, chili, and black fungus, preserving its natural sweetness. Diners often rave about its tender, chewy texture and delicate flavor, eager to return for more. Ponyfish congee, with its mild and easy-to-digest taste, is also a favorite, especially among children and those recovering from illness.
Today, the Ponyfish has transcended its role as a local staple to become a valuable commercial product. Its market price ranges from 150,000 to 450,000 VND per kilogram, significantly higher than many other fish species. Despite this, its delicious flavor and nutritional value ensure consistent demand, particularly during tourist seasons when visitor numbers to Da Nang surge. This has not only boosted fishermen’s incomes but also invigorated the local food service industry, enriching Central Vietnam’s culinary landscape.
Nutritionally, the Ponyfish is high in protein, low in unhealthy fats, and rich in essential minerals and vitamins. This makes it not only a culinary delight but also a healthy choice, suitable for both adults and children. In an era where tourists increasingly seek local cuisine and healthy eating options, the Ponyfish stands out as a compelling choice.
Many visitors to Da Nang agree that no seafood experience here is complete without trying the Ponyfish. Whether it’s the sweet, chewy flesh in a tangy hotpot or the subtle elegance of steamed fish with lemongrass and chili, each dish offers a unique flavor profile found nowhere else. It’s the simplicity of the ingredients combined with the sophistication of preparation that makes the Ponyfish so captivating, transforming it from a local favorite to a must-try specialty for travelers.
During every tourist season, alongside exploring famous landmarks, visitors eagerly gather around a steaming Ponyfish hotpot, sharing stories and savoring the warmth of Central Vietnamese hospitality. From humble fishermen’s meals to gourmet restaurant dishes, the Ponyfish has become an integral part of Vietnam’s culinary heritage. For travelers, enjoying Ponyfish is an essential experience to truly understand the people, land, and sea of Central Vietnam.
