Health & Life

The fish is longer than a glove, rich in protein, fragrant and delicious. Sweet and very cheap in the market.

Renowned for its nutritional value and widely relished across nations, this fish species thrives abundantly within the marine ecosystems of Vietnam.

Administrator

20 April, 2024

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If you are looking for a delicious, nutritious and affordable fish, then ribbonfish (also known as cutlassfish or scabbardfish) is a great choice. This fish is rich in protein, calcium, vitamins, … has the effect of providing nutrients for us, helping children develop and enhance their physical strength.

Ribbonfish – a treasure trove of nutrition

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Ribbonfish is a type of marine fish, so it has a higher nutritional value than freshwater fish. It is not only rich in protein but also rich in unsaturated fatty acids.

According to research, ribbonfish is rich in DHA, which helps nourish the brain, supports the development of nerves and enhances the brain function of children and the elderly.

This type of fish is also rich in protein which helps balance the pH in the blood and increases the body’s resistance. At the same time, the unsaturated fatty acids omega-3 help the body maintain a healthy weight, prevent obesity, support muscle growth, and reduce excess fat accumulation in the body.

This fish is also rich in vitamins and minerals such as vitamin A and vitamin E which help improve eyesight. It is considered a “panacea” for eye diseases such as refractive errors in children, cataracts… Eating ribbonfish also helps keep the skin healthy, anti-aging and makes the skin brighter.

Ribbonfish is very delicious. You can buy it for about 100,000-200,000 VND/kg, depending on the size.

Instructions for making nutritious pan-fried ribbonfish

Ingredients needed

Ribbonfish – 300g

Salt, cooking wine, shredded ginger, flour, chopped green onions

Pan-frying ribbonfish!

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First, process the fish. Scrape off the silver outer layer of the ribbonfish.

You can skip this step, but doing so will help reduce the fishy smell of the fish.

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Remove the guts, gills and black membrane, the bones running along the body of the fish. Clean the fish and drain. Then cut the fish into moderate pieces, about 3-5cm.

Put the fish in a large bowl. Sprinkle some salt, add some cooking wine and shredded ginger. You can marinate for a few hours to let it soak in. After marinating the fish, remove the shredded ginger. Prepare a plate of flour, roll the fish in flour to create a coating that makes the fish crispier and prevents it from sticking to the pan.

Shake off any excess flour. Heat the pan, add 3 tablespoons of oil, and arrange the fish pieces side by side. Fry until they are golden brown on both sides.

Remember to pan-fry over low heat to let the fish cook slowly. Arrange the cooked fish pieces on a plate and sprinkle with chopped green onions.

Wish you success in making the pan-fried ribbonfish!

Frequently asked questions

As a marine fish, ribbonfish has a higher nutritional value than freshwater fish. It is an excellent source of DHA, which supports brain health and nerve development. The fish is also rich in protein, helping to balance blood pH and boost the body’s resistance. The omega-3 unsaturated fatty acids aid in weight management, prevent obesity, support muscle growth, and reduce excess fat accumulation.

Ribbonfish contains vitamins and minerals such as vitamins A and E, which are known to improve eyesight and help prevent refractive errors and cataracts. Eating ribbonfish also promotes healthy skin, with anti-aging properties, and contributes to a brighter complexion.

Ribbonfish is affordable, costing around 100,000-200,000 VND/kg depending on size. To prepare, scrape off the outer layer, remove the guts, gills, and bones, and cut into pieces. Marinate with salt, cooking wine, and ginger, then coat in flour and pan-fry over low heat until golden brown.