Today, we will introduce about Vietnamese Fried flying fish, one of the very familiar and common food for the locals in Central of Vietnam.With more than 1500 km coastal line, Central of Vietnam has plenty of fresh and tasty seafood. Among them, Flying fish is one of the most popular one, but you could not have that for any time of year. Its season is just from May to July. With the firm, fresh and umami meat, there are different ways to make wonderful dishes by flying fish : some use to make hot and spicy soup, making noodle , but the best one isVietnamese fried flying fish with turmeric,chives and other spices absorbed into the meat.

One of the special spicy we use in our food is the chives, that is not really common. There are lot of chives in the centre of vietnam, especially in quang nam province. It is mainly grown in the sandy lands. The aroma of chives is similar to garlic, but bit stronger. Therefore, chives is the best herb to cook with seafood, it strong aroma can remove the fishery smell, balance between cold and heat of the dish.

Let’s try to make Vietnamese fried flying fish following this recipe


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  • Fying fish
  • Garlic minced
  • Medicinal minced
  • Turmeric minced
  • Onion minced
  • Oil
  • Fish sauce
  • Chili
  • Lemon

1. Clean flying fish, cut open along the organic structure of fish, clean mucus.
2. Mix garlic , medicinal, turmeric and onion minced with sugar and salt.
3. Place mixture on the haft body fish and fold.
4. Heat the oil and fry fish until well golden.
Making the dipping fish sauce
Combine ½ Cup Fish Sauce, ½ Cup Sugar, ½ Cup Fresh Lime Juice, ¼ Cup Warm Water and stir until sugar is dissolved. Add 1 Teaspoon Chili Paste. Adjust amounts to desired to taste.

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Enjoy, whether you are in Vietnam or not!

Categories: Food Recipes

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