This type of fish has many different names such as fruit fish, snakehead fish, flower banana fish, fish with curved tail, phoenix fish, black fish, flower fish… Not only is it a delicious food, but fruit fish is also nutritious and good for health. In 100g of fruit fish meat, there are 18.2% protein, 2.7% lipid, 90mg% Ca, 240mg% P, 2.2mg% Fe, and some other substances. In addition, in 100g of fruit fish meat, it also provides 100 calories.
Fruit fish meat is sweet, soft, low in fat, and rich in minerals and vitamins. Fruit fish can be processed into many delicious dishes such as steamed fruit fish, grilled fruit fish, sour soup with fruit fish, fruit fish porridge,…
Even fruit fish can be used as a medicinal ingredient. In traditional medicine, fruit fish has a sweet taste, a neutral nature, and enters the spleen, stomach, and kidney. It has the effects of nourishing the spleen, promoting diuresis, reducing swelling, treating itch, and promoting digestion in slow-growing children and treating joint pain, low back pain, hemorrhoids,…
You can refer to the recipe for delicious dishes made from fruit fish below.
Ingredients
– Fruit fish: 1 or 2, about 1kg each
– Various accompanying vegetables such as lettuce, Vietnamese coriander, Vietnamese balm, Vietnamese balm, Vietnamese coriander, Vietnamese basil
– Various accompanying fruits and vegetables such as star fruit, pineapple, green bananas, carrots, cucumbers
– Vermicelli: 1kg (can be rolled with vegetables and fish or eaten separately with fish and sweet and sour fish sauce)
– Ginger, lime, garlic, chili, sugar, seasoning powder, fish sauce, sesame, yeast
– Nem rice paper (spring roll wrapping paper)
Instructions
– Clean the fish, rub with salt to remove mucus, then rinse with water to remove salt and cut into pieces (steamed fish) and remove the fish intestines (grilled fish).
– For grilled fish, remove the fish intestines, use a paper towel to dry the water on the fish, then marinate with a mixture of shrimp paste + yeast + sesame. Make sure to evenly coat the fish, for the remaining mixture, put it all into the fish’s stomach, marinate for about 30 minutes and bake at a temperature of 180 – 200 degrees for 30 minutes, then remove the silver paper on the top and bake for an additional 10 minutes.
– Pick and wash the accompanying vegetables, soak them in saltwater to ensure hygiene.
– Peel and wash the accompanying fruits and vegetables, then cut them into thin slices.
How to make sweet and sour fish sauce and tamarind fish sauce
Sweet and sour fish sauce
Mix in a ratio of 1:1:1:1 of fish sauce, sugar, water, lime juice and add ginger, garlic, and chopped chili (season to taste). Add shredded lettuce to enhance the taste of the fish sauce.
Tamarind fish sauce
Include tamarind, sugar, fish sauce, garlic, and chili. If using tamarind jam, there is no need to add sugar. Use 1 tablespoon of tamarind for 11 tablespoons of water, strain to remove the husk and take the water, add 1/2 tablespoon of sugar, chopped garlic, 1 tablespoon of fish sauce, and stir well (to taste).
Wrap the nem rice paper (spring roll wrapping paper) with vegetables, fruits and vegetables, vermicelli, fish, and roll tightly by hand. When eating, dip with sweet and sour fish sauce or tamarind fish sauce, both are delicious.
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