Sea catfish belong to the ariid catfish family (Ariidae), which live in saltwater environment and are usually caught in the estuaries by casting nets and casting lines.
Culinarily speaking, there are two type of sea catfish: white-fleshed and yellow-fleshed. In southern Vietnam, they are called cá úc and the locals here think that the white fish are fattier.
Sea catfish, especially those in Thị Vải river can be prepped into a variety of different dishes: braise, sour soup and grill dishes. Each dish has its own flavor. On hot summer days, there is nothing better than enjoying a fresh sour soup bowl with sea catfish.
Rinse gutted the sea catfish and vegetables. Boil a pot water to poach the fish. Sautée the minced garlic until golden.
Pour the sautéed garlic into a thick-bottomed pot, add tomatoes to stir-fry, season with fish sauce, sugar, and then pour just enough broth to cook. Mix the tamarind paste in a bowl of water to get the juice. Pour the tamarind juice into the broth pot.
Bring the broth to a boil and taste again. Then add the fish and vegetables (pineapple pieces, Asian taro stalks, water lily, river bean flowers).
Then the soup boils again, scoop out to serve, add coriander leaves to enhance the taste. Can be served with noodles or 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.
