The giant trevally (Caranx ignobilis), is a species of large marine fish found in the tropical waters of the Indo-Pacific region. In recent years, the giant trevally, known locally as cá vẩu, has become an important farmed fish in Huế, a coastal city in central Vietnam.
The locals here may cook the fish in several ways: sour soup with prickled bamboo shoots, fish salad, hot pot…In restaurants, the trevally may also also be fried, grilled with satay, grilled with salt and pepper, cooked with hotpot, cooked with sour bamboo shoots hotpot, steamed with sour leaves… The flesh of the fish is described as strong, fragrant, fatty, less smelly like other fishes, boneless, nutritious, delicious, and easy to process. If you like the original taste of the trevally flesh, steaming and congee-ing is a preferred method.
Gut the fish, remove the gills and fins. Rinse with a little white wine and minced ginger to make the meat more fragrant, and dispel the fishy smell. Slice the fish into big chunks.
Marinate the fish with chili peppers/paprika powder, chives or shallots. Cook the fish with 1 liter of water in a pot for about 10 mins. Scoop out the fish and remove any bone found.
Mix the rice, rinse and pour in the fish broth. Add another 1 liter water and continue the cook the congee for about 30-40 mins.
Add the fish flesh back to the broth again, and season to taste. Try 1 tablespoon fish sauce, 1/2 teaspon granule seasoning or msg.
Serve in a bowl and garnish with chopped herbs.