Young perch have soft scales, unlike other types of perch. If you quickly remove them, the net can easily tear and scratch your hands. Although the meat is small, it is fatty. In particular, the soft fish bones supplement calcium...
It has been raining non-stop in the Central region for the past few days, causing water to flood the fields. In the middle of the fields, small boats are drifting and casting their nets.
During the days before the flood, which is also the time when farming is idle, people in the countryside cast nets all day. It is not only a hobby but also a way to earn a living. Usually, in just a few hours, tilapia, crucian carp, and catfish of all sizes are brought into the house, put into a large jar to be saved for later consumption. During the flood days, family meals become even more cozy with fried fish, braised fish, star fruit soup... taking turns. Some days, there is enough surplus to sell to regular "customers" waiting in line.
This year, right at the start of the rainy season, the river in front of my house was filled with young perch. For a long time, young perch have been a flood season product for the residents living on both sides of the river. The fish are about the size of a thumb, gray-black in color, with shiny light blue scales.
Skilled chefs can prepare young tilapia in many ways, all of which are delicious, such as grilled, cooked in sour soup, braised with turmeric... But the most popular is deep-fried.
At mealtime, take the fish out of the jar, still bouncing around, rinse with salt water, rub with a bamboo basket to remove scales, slime, and algae. Carefully squeeze out the intestines and wash, then scoop into a basket to drain.
Place the pan on the stove, add cooking oil over medium heat, wait for the oil to heat up then add the fish to fry. After about ten minutes, the fish will be golden brown and crispy on all sides. When the fish is cooked, the meat will crack. If you look closely, you will see the fat from the fish meat oozing out, very inviting.
When I was young, the children in my village often followed the adults to cast nets to catch young perch. When we got home, everyone had a jar full of fish but their whole bodies were shaking. We immediately went to my mother's kitchen, sat next to the wood stove to warm up, and while leaning against the stove, we grilled and fried the fish we just caught and ate it right away. Grilled or fried young perch, dipped in that sweet and sour fish sauce, the taste lingered for many seasons after.
During the flood season, walking along the river near my house, I can buy half a kilo of fish to cook many dishes. The fish meat is both fragrant and sweet, creating an unmistakable delicious flavor. If you want to change the dish, use rice paper to wrap each crispy fish with raw vegetables, thinly sliced mango and dip it in fish sauce. It is extremely delicious, suitable for helping you lose weight while still filling your stomach.
Many families in my hometown have a more complete and happy meal on a rainy day with young perch dishes - a simple dish but full of the taste of home...
Source: https://baoquangnam.vn/ro-non-ngay-lut-3145123.html
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