On the Cu De River, the section flowing through Hoa Bac and Hoa Lien communes in Hoa Vang district of Da Nang, there are many delicious types of fish such as mullet, snakehead fish, climbing perch, and catfish. Among them, the goby stands out for its flavor and preparation method, the best is still stewed with turmeric.
The goby caught in Cu De River, flowing through Hoa Bac and Hoa Lien communes in Hoa Vang district, Da Nang city, is one of the delicious river fish and specialty fish.
Through research, the goby fish is also called sand goby, as big as the goby fish but round, bright color like the sand color of Cu De river.
Every year, in the summer, schools of plump, golden goby fish appear on the Cu De River.
On such occasions, residents on both sides of the river often tie bamboo tubes with holes in both ends and lower them into the riverbed. At night, fish crawl into them. In the morning, they just pull the bamboo tubes up, tilt them, and take the fish out.
As for the braised goby with turmeric, it is cooked as follows: first, rub around the back of the goby to remove the scales and slime; gut the goby, remove the intestines, wash, and drain.
Cu De River goby braised with turmeric, a rustic yet delicious dish.
Marinate the river goby with seasoning powder and pepper for about 15 minutes to let the flavor soak in. Peel the turmeric, wash and drain, then slice thinly, and chop the green onions.
Put the pot on the stove, add cooking oil and stir-fry turmeric and shallots until golden brown, add Cu De river goby, season with fish sauce, sugar, add water and simmer until the water thickens. Season to taste, sprinkle with green onions, pepper, chili and remove from heat.
The dish of braised goby fish with turmeric has a yellow color, dotted with green onions and red chili peppers, making it eye-catching and attractive. This dish is served with hot, sticky white rice and each piece of braised goby fish with turmeric is firm, fragrant, and has an indescribable fresh turmeric smell.
In addition to the turmeric braising method, I also have a dry braising method passed down from my mother, which is also using fresh fish, after preliminary processing, marinate and braise with fresh turmeric, shallots, seasoning powder, chili powder, pepper and a little caramel. Different from the braising method, the braising method uses a low heat, braising for about 1 hour until the fish pot turns amber and the aroma is released.
Source: https://danviet.vn/loi-song-cu-de-o-da-nang-lung-bat-ca-bong-the-thien-ha-tranh-nhau-mua-kho-nghe-dai-nha-giau-20240827000402492.htm
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