(Quang Ngai Newspaper) - Coming to Tinh Ky commune (Quang Ngai city), I was introduced by the fishermen here to quail fish - a flat fish with white meat like chicken, considered a specialty, a dish often served to honor guests.
Quail has a flat body like buffalo tongue fish, but is not elongated like buffalo tongue fish, but oval, more meaty and softer. Quail is dark gray, often hiding under the sand, in the coastal waters of Quang Ngai. Therefore, when going out to sea, fishermen can only catch a limited number of quail, it is difficult to hunt a whole school like fish living in the top water. Therefore, when catching quail, fishermen usually keep it for eating, but rarely sell it.
 |
| Grilled quail with salt and chili. Photo: Dong Yen |
Quail fish has an ugly appearance, but its meat is white and fragrant like chicken. In addition to grilling and deep-frying, quail fish also goes well with braised fish with pepper. Cut the quail fish into bite-sized pieces, marinate in fish sauce mixed with a little sugar, MSG, chili, garlic, and green pepper for about half an hour to absorb. Put the pot of braised fish on the stove, braise over low heat for about 45 - 50 minutes until the fish sauce turns amber, then turn off the heat. Braised quail fish with pepper has a rich, delicious flavor. The longer the quail fish is braised, the firmer, more delicious it becomes, and the spices are absorbed evenly. The sweetness of the fish, combined with the thick, salty braised water, makes braised quail fish with pepper a specialty dish on the dinner table of many families in the coastal area of Tinh Ky.
Crispy fried quail is also a very attractive dish. The fish has a thin, flat body, so after being put into the pan of oil, the fish quickly begins to turn golden brown. Pick up a piece of crispy quail, dip it in a bowl of spicy chili garlic fish sauce with a squeeze of fragrant lemon, then even if eaten with cold rice, it will still go down a lot of rice.
In addition to cooking with hot rice, quail fish is also grilled with salt and chili by fishermen. The body of the quail fish is flat, its thickest part is about 1cm, so it only needs to be grilled on hot coals for about 20 minutes for the fish to be cooked evenly and fragrant. To make the grilled fish more savory, when the fish is almost cooked, people often brush a little salt mixed with a little chili sauce on the fish. The fish meat is sweet, fragrant, and rich, combined with spicy salt and chili and a little herbs and vegetables, making it even more appealing to eat. This salty, rich dish with the taste of the sea is always the number 1 choice for fishermen on days when they gather and chat with each other on land after days of drifting with the waves.
DONG YEN
RELATED NEWS:
Source link
Comment (0)