After eating catfish, you'll still crave it even in your dreams.

My friend, who owns a fishing boat operating in the Hoang Sa (Paracel) Islands, sent me some impressive video footage from his phone. The video showed a seine net trawling around a school of scad (also known as rice fish or betel nut fish...). The catch was about a few tons of fish, so I messaged him to congratulate him. Then I received a message back: "This type of fish is very cheap, so the catch isn't worth much. During the Covid-19 pandemic in 2021, I caught over 10 tons, but each kilogram only sold for about ten thousand dong."

Because the catfish is so cheap, and with its rough, bumpy skin and shifty eyes, many people call it "country bumpkin fish." But don't be fooled by its unattractive appearance and low price; you might even crave it in your dreams after eating it.

Sweet braised barracuda

My friend from the city came to visit, so I took him to enjoy the pristine and romantic scenery of Chau Me beach (Duc Pho town, Quang Ngai province). After swimming to our heart's content in the waves, we went to a simple eatery nestled under the shade of casuarina trees. The owner warmly welcomed us, introducing us to the fresh seafood just caught from the sea, including grilled grouper fish with chili salt dip.

A charcoal stove is lit by the dreamy blue sea. The wind from the open ocean blows ashore, acting as a hand fan to keep the charcoal glowing. The crackling fire blends with the gentle lapping of the waves against the sandy shore. The gills and guts of the grouper are removed, then cleaned and placed on an iron grate over the charcoal stove, the smoky aroma evoking memories of a simple kitchen in a peaceful village. The fish skin gradually turns a grayish-brown, emitting a fragrant aroma.

Wait until the fish is cooked, then flip it over to the other side, adjusting the heat to ensure the fish cooks evenly. The owner grinds Sa Huynh salt with a few green chilies. Once the fish is cooked, it's placed on a plate in a rustic, rustic manner. Peeling off the rough outer skin reveals the pristine white flesh, a truly appealing sight. Dip the fish in the salt and chili mixture and slowly savor the deliciousness. The sweet, tender fish meat blends perfectly with the salty taste of the salt and the spicy kick of the chili, creating an intoxicatingly delightful experience.

Because the grouper was so fresh and delicious, I bought a few to take home and prepare for dinner. After cleaning, the fish was put into a pot of boiling water on the stove with a little salt. Next, a few thin slices of chili peppers were added to the pot to get rid of the fishy smell. After a while, seasonings were added, and after the fish was cooked, it was removed from the stove and sprinkled with a little finely ground pepper to create a sweet and savory braised dish that was hard to match.

The fish is placed on a plate next to a bowl of fish sauce mixed with a little chili. The fish sauce is poured over the rice, resulting in a sweet, soft, and fragrant dish with the aroma of freshly harvested rice. The skin is removed, and the meat is dipped into the fish sauce and put into the mouth – "delicious enough to melt your lips." The fish sauce is salty and the chili is spicy, making you want to keep eating. You nod in approval and exclaim, "Your local catfish may look rustic, but it's incredibly delicious!"

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