The Hidden Fish Species Living Underground in the River Bed, Used as a Royal Tribute in Ancient Times, Valued at Millions of Dollars per Fish

It is no exaggeration to say that the Anh Vu fish, the Lô River specialty, is one of the most famous delicacies in Phu Tho. According to experienced fishermen, the Anh Vu fish is extremely difficult to catch because they mainly live deep under rocks. That is why the price of this “king of fish” is quite high, even a single Anh Vu fish can fetch millions of VND.

Not only that, it is believed in folklore that Anh Vu fish has cooling properties, making it suitable for treating ailments such as constipation, heatiness, and kidney tonic. The meat of this fish also contains numerous special minerals and vitamins, which help to improve health and enhance human immunity.

As Anh Vu fish usually feeds on natural algae and lives in clean water, its meat is both fragrant and sweet. With this ingredient, you can create many delicious dishes such as grilled fish with chili and salt, steamed fish with soy sauce, sour bamboo shoots soup with fish, or crispy fried fish. In addition, the Anh Vu fish cake is also a tasty and simple dish that you can learn to cook and impress your family and friends during gatherings.

1. Ingredients for Anh Vu fish cake:

– 700 grams of Anh Vu fish
– Shallots, purple onions, ginger, spring onions
– Seasonings: Fermented anchovy paste, sugar, shrimp paste, turmeric powder, salt

2. Steps to make Anh Vu fish cake:

Step 1: Prepare the ingredients

– After buying Anh Vu fish, it should be marinated with salt to clean and reduce the fishy smell. Then rinse the fish with water multiple times and dry with a clean towel. Cut the fish into bite-sized pieces. However, avoid cutting the fish too small as it may become dry and crumble when grilled.

– Peel and grate the ginger, then rinse and chop the shallots.

– Remove any wilted or yellowing leaves from the spring onions and wash them. Cut the spring onions into 5cm long sections.

– Peel the outer layers of the lemongrass, remove any wilted leaves, and wash them. Cut the lemongrass into 5cm long sections.

– Put the fermented anchovy paste into a small bowl, add some filtered water, and stir well. Use a small strainer to separate the liquid.

Step 2: Marinate the Anh Vu fish

– Take a large bowl, add the sliced fish, grated ginger, chopped shallots, turmeric powder, sugar, shrimp paste, and the fermented anchovy liquid.

– Gently mix and marinate for about 30 minutes to allow the fish to absorb the flavors.

Step 3: Grill the fish

– Place the marinated fish on a grill and cook over hot charcoal until the fish is cooked through.

– Then, heat a non-stick pan with some cooking oil, add the spring onions, lemongrass, and fish. Stir-fry for a few minutes until fragrant.

The Anh Vu fish cake, after being cooked, will have a visually appealing color with the yellow of the fish, the green from the spring onions and lemongrass, and a touch of red from chili (if you prefer spicy). When eating, you can savor the firm and sweet flesh of the fish, the fragrant aroma of grated ginger, and the rich flavor. It is best enjoyed with vermicelli and shrimp paste.