Braised snakehead fish in coconut milk

Braised snakehead fish in coconut milk is a very appetizing dish, especially during the rainy season.

Every September, the first rains of the season flood the rice fields, and schools of tilapia follow the water upstream to find places to lay their eggs. Each one is plump and healthy.

Understanding the characteristics of the fish, the villagers often prepare fishing gear to trap them. The plump, round fish are then carefully removed from the traps. The mothers and sisters eagerly go to find coconut water to prepare braised perch.

The fish is cleaned, scaled, and gutted, then drained and marinated with spices such as green peppercorns, chili peppers, soy sauce, and fish sauce. After about 15 minutes, place the fish in an earthenware or cast iron pot, pour in enough coconut water to cover the fish, bring to a boil, then simmer over low heat for about an hour, until the liquid has completely evaporated, then remove from the heat.

At this point, the perch, infused with coconut milk, emits a fragrant aroma; both the flesh and bones are tender and rich in flavor. On cold, rainy days, this perch dish becomes a perfect accompaniment to rice for the whole family.

Tilapia is a freshwater fish that lives mainly in rivers, ponds, and swamps. Tilapia meat is rich in protein, fat, and other trace elements such as calcium, iron, phosphorus, vitamins B1 and B2… These are all important nutrients necessary for the body's functions. In traditional medicine, tilapia is recommended for people with weakness and digestive problems.

Source: https://baoquangnam.vn/ca-ro-dong-kho-nuoc-dua-3141925.html