The giant mudskipper (Periophthalmodon schlosseri, Vietnamese: cá thòi lòi) is a species of amphibious fish. In Vietnam, giant mudskippers can be found in river and under saltwater forests. Only those which live under mangrove forests are prized because their meat is less fishy, sweet-smelling and has chewy texture. Chargrilling is a common cooking method for this type of fish.
Use long skewers to pierce each fish from the fish's mouth straight to the tail. Rinse off the excess slime on the fish skin and drain.
Use a mortar and a pestle to grind 3 tablespoons of salt and three chillis. If you use a bowl, do it slowly. Rube the salt and chilli mixture on the fish skin, and let them marinated for about 15 - 20 mins
Put the fish skewers onto a grill and grill for about 10 mins until the fish turn golden brown.
Serve the skewers with fresh vegetables, rice paper rolls or hot rice.
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
