That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

Braised cod fish on the fire. PHOTO: CAM THUU According to the residents along the riverside, in the past, the Ve River, the section through Hanh Thien commune, had a lot of fish and shrimp. In the rainy season, the fish goes to the field. Then, after the flood, the local and local trawlers came back to put the nets on stakes, and then two people holding a rope with many shells waded in the field. Pulled fish is brought to sell at the district market. As for the people in the area, when they go to store fish, they bring it back to the warehouse with ginger leaves to eat with rice, both delicious and warm. The riverside residents know by heart the experience of “shrimp walking in the twilight. Fish go to dawn”, so in the evening go to catch or at dawn go to put hooves on the river. The catfish, perch they brought to the market to sell, while the ditch fish, carp and river shrimp with long claws were brought to sell to the owner of the rice shop. After buying fish, the owner washes the fish with salt and then marinates it with fish sauce, pepper, onions, chili, garlic and especially fresh turmeric for about half an hour. Then, put the pan on, pour in the peanut oil to reduce. Then pour in the fish, cook the rim for a few tens of minutes and the fish is cooked. Braised cod is easy to make, but different in that it is marinated for the hunting fish and when the fish is cooked evenly, then seasoned with salt and fish sauce to taste so that when enjoying, you can feel the full flavor of the homeland. The fatty taste of fish, the bitter taste of fish intestines and the aroma of fresh pepper, onion and turmeric. Therefore, some diners after enjoying the fish dish ordered another bowl of rice. Many diners are too familiar with the famous braised cod fish here when entering the restaurant, they order one for each person to eat to their heart’s content. While having a meal, combining braised fish with vegetable soups, eggplant, and pickled vegetables is even more delicious. After eating, drink a bowl of fresh tea and then find an empty shop to choose a hammock to swing. The wind from the river, from the fields is like caressing the skin, dispelling the hot sun of the hot summer afternoon. And no appointment, but everyone remembers, when returning to Nghia Hanh, they all enjoy a meal with a country flavor, with braised cod fish at Chieu Anh restaurant.

“For every layer of lemongrass, there is a layer of fish, bacon, green banana, chili, fresh pepper. Add stock, soy sauce, oyster sauce, salt and fish stock for 2 hours and then rest. When it’s almost time to eat, store it again. The water is almost dry, teacher u teach braised fish twice to be delicious. The piece of fish and bacon is only when eating the outer layer is dry and solid, but the bite is soft and the mouth is happy.” Reading the description of Ms. Trang, the food-loving women in the forum were all flustered by recalling the taste of childhood and homeland hidden in the taste of rustic dishes. “I don’t know if any of you sisters are like me, but fish braised with bananas, I prefer to eat bananas than fish, that’s all!”, Ms. Trang shared. Surely this is not only the hobby of each of Trang but also of the majority of women who are familiar with food. The banana pieces, when stocked with fish, are fully absorbed in the salty, sweet, and spicy flavors and add the fleshy, ringy taste of banana powder. Make sure that when you put a plate of braised fish with banana on the tray, the banana pieces are chosen first. Here is the secret to cooking fish with bananas Resources: Fish for stock: carp (perch, fish fruit) about 1kg; Green bananas: 4-5 fruits; Galangal: 1 small tuber; Ginger: 1 small branch; Dried onions: 2 bulbs; Fresh chili: 2-3 (depending on the spiciness); Bacon: 200-300 grams; Spices: seasoning seeds, soup powder, water or cooking oil, yellow apricot sugar, turmeric powder, delicious fish sauce Making: Step 1: Preliminarily cleaned fish, cut into bite-sized pieces Bacon just washed (can be blanched in boiling water), cut into bite-sized pieces. Step 2: Marinate bacon and fish with 3 teaspoons of soup powder, 2 teaspoons of seasoning powder, a little onion, minced galangal, turmeric, fish sauce. Let the fish infuse the spices for 30 minutes. Occasionally stir or shake the fish. Galangal, thinly sliced ​​ginger. Chili to the whole fruit or cut into small pieces (depending on the spiciness that adjusts). Step 3: How to beat the sugar: Put a little cooking oil in a pan, add 3-4 tablespoons of yellow apricot sugar, the sugar will turn yellow, turn off the stove, add a little white water to get the sugar water. Step 4: Wash green bananas, leave the green skin on the outside or remove the peel depending on your preference, cut the halves into bite-sized pieces. Step 5: Prepare a thick pot, the first layer of galangal, ginger to the bottom, followed by a layer of green bananas. After the fish is soaked in seasoning, place each piece on top of the banana layer, alternating with pieces of bacon. On the top layer, add a layer of bananas, put chili on top (if you like to eat more galangal, put a little more on top). Drizzle a few tablespoons of cooking oil or grease on top. Step 6: Pour the sugar water just won the pot of fish, add water to boil the fish, lower the heat and cook until the water runs out. Taste the seasoning again to taste but do not flip the fish, if the banana, meat, fish are not cooked but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . When the fish is close to being sprinkled with a few tablespoons of water or cooking oil on top to make the fish pot more beautiful and glossy. Turn off the stove to let the fish cool, when it’s time to eat, turn on the stove again for the fish to be hot and the water must be dry.

Take a picture (see also called a pond, with a depth of about 2.5m, width about 7-10m). This is one of the traditional, very popular and unique harvesting methods of copper fish by Ca Mau farmers that not everywhere. According to local people, the shooting is usually around December of the lunar calendar every year. One day before taking pictures, people will carefully check the surroundings so that when they are disturbed, the fish cannot escape. Next, clear the grass, pull out the brush in it to prepare it on the net (made of nylon thread). Then use a net wider than the mouth to cover the entire water surface. On the day of catching fish, people will lower the net about 0.5m from the pond bottom, then use the branches of the tree in distress to pin the net border to the wall. After that, waiting for about 3 hours, when the fish come up and lie neatly on the net, people start to pin the second time thicker and deeper to prevent the fish from coming back to the bottom, then pin in here. Finally, only a few workers are healthy young men pull the two nets at one end out of the side and the staples are fixed firmly on the shore. The other end pulls the net to collect the fish to the fixed end, and then sort the big and small fish to use the net to scoop up the fish.

U Minh Ha National Park. Documentary photo: Huynh The Anh / VNA This is an important event to promote the image, introduce the potentials and strengths of U Minh district to tourists inside and outside the province. In addition, the event will be a bridge for businesses to meet, connect, expand links, cooperate in commercial development, tourism, attract investment to develop product brands, improve competitiveness. with localities in Ca Mau province. Referring to U Minh, visitors from near and far will immediately think of many stories about a legendary land, cajuput forests with immense white flowers, and countless products that nature has favored. In order to honor the beauty of nature, the Organizing Committee of the event “The Flavors of U Minh Forest” said, a series of attractive and typical activities of U Minh were held such as: Visiting Cai Tau Strawberry Garden, Harvesting fish, eat bees, make fish sauce. Besides, there will be a display of famous culinary products of U Minh such as: honey of U Minh forest, dried copper fish, dried sea fish, clean rice, knitting products, OCOP products … In addition, visitors will have the opportunity to understand more about the “fish sauce”, which is the specialty of the people of U Minh Ha region through the competitions that will take place here. Parallel to that is a series of entertainment activities with the theme “U Minh river folk games” such as: slide, ride over a boardwalk, canoe racing, experience following the foot of the beesman. go to the forest to get honey … Besides, activities at U Minh Ha National Park with a 15 km cycling sport experience, 5 km sports walk through the forest and a field fish harvesting demonstration, Using a nest to catch fish under the canals, ditches … will give visitors the most complete experience of nature and cultural activities of the people of U Minh Ha area. Song Trem Ecotourism Area, Khanh Thuan Commune, U Minh District has a total area of ​​110 hectares. There are two collection gardens with many species of animals serving visitors such as: crocodile, ostrich, red-faced monkey, bear weasel, lotus bird …, wild monkey and many other animals and plants. Every year, this tourist area attracts more than 10,000 tourists to visit. In addition, many U Minh’s typical ecotourism sites are also in season for full fruit bloom, ready to welcome visitors here to visit and experience. In which, the Cai Tau strawberry garden is located in the hamlets: 2, 3, 4, 5, 10 and 15 (Nguyen Phich commune). In addition, the district also has a number of famous orchards such as orchards, in Hamlet 10, Nguyen Phich commune, with an area of ​​over 7 hectares; Ong Muoi Su longan garden, Hamlet 2, Nguyen Phich commune, with an area of ​​over 2 hectares; Along a number of strawberry gardens, Hamlet 2, Hamlet 3; Durian and rambutan garden in Hamlet 10, Nguyen Phich commune. Some orchards of oranges and tangerines in Khanh Thuan commune, including VietGAP orange orchard of Mr. Ba Tinh in Hamlet 18, with a scale of 7 ha. Nguyen Phich commune is one of three areas selected as an important destination for the event “Huong forest U Minh”. Vice Chairman of the Commune People’s Committee Nguyen Phich Tran Quoc Su said that the Department of Culture – Sports and Tourism is building the Project of Culture – Tourism Village in Nguyen Phich Commune. Through this important tourist event, many tourist destinations here not only affirm their brands, but also have the opportunity to introduce themselves and promote the image of rustic and proud homeland Nguyen Phich to near visitors. far. “In order for the tourism industry to develop sustainably, the commune will build programs to connect tours, routes to visit orchards, including Cai Tau strawberry garden. At the same time, visitors will be able to visit and experience the models under the forest canopy of the May 19 Cooperative such as: bee trusses, lattice, jets, webbing …, then round to Rach Chieu – area Traditional weaving area for tourists to visit, shop and learn about the craft village ”, said Mr. Tran Quoc Su. The event “Huong forest U Minh” is part of a series of events “Ca Mau – Destination to 2021”, to promote and introduce the potentials and strengths of the district through cultural activities, sports, tourism, culinary and commercial … The events held will be an important turning point to awaken the tourism potentials, creating a lever for the development of the tourism economy of U Minh district in the coming time. Mr. Le Huu Loi, Head of the Department of Culture and Information of U Minh district hopes that this will be an opportunity for visitors to have the most complete experience of the culture of U Minh Ha people and land. Therefore, the locality has focused on improving the quality of tourism services and products, and at the same time ensuring safety for tourists … “U Minh district determined, in the period from now to 2025, The tourism sector is one of the three breakthrough contents of the district: “Developing tourism based on the potentials and natural conditions of the district associated with building branding rural products (OCOP)”, Mr. Le Huu Beneficial for more information. Recently, working with the People’s Committee of U Minh district on the preparation of the event “Huong forest U Minh”, Chairman of the Provincial People’s Committee of Ca Mau Le Quan emphasized: The scale of festivals, events, whether small or large, are oriented. to attract people to participate ‘therefore, to meet the needs, the satisfaction of the people is the first priority. On this occasion, U Minh district must pay attention to the message that spreads through the event, which is the green message and cultural value, because it is not accidental that the event name is “Huong forest U Minh”. U Minh forest is a valuable common property of the country. The People’s Committee of Ca Mau province determined that the event “Huong forest U Minh” is not only a local activity, but also the whole Ca Mau tourism industry. Relevant departments, mass organizations and localities need to have specific plans to ensure the safety of tourists, in addition to effectively implementing attractive tourist links for the upcoming holiday. to meet the maximum demand for sightseeing and experience of tourists inside and outside the province. Facing the complicated development of the COVID-19 epidemic, the People’s Committee of Ca Mau Province issued a required express notice in addition to strengthening the inspection and supervision of the implementation of COVID-19 epidemic prevention measures across the country. In the province, relevant units need to promptly detect and strictly handle violations of regulations on disease prevention and control, especially in cases where people do not wear masks in public places. , places where people gather, and places for entertainment and tours. In addition, Ca Mau province will stop organizing the opening night of the event “Huong forest U Minh”. Other activities, although still happening normally, should be noted to reduce the scale, invite guests, implement well Message 5K, strictly comply with regulations on measures to prevent and control COVID-19 according to industry guidance. medical…

Every time before and after Tet, people in the West are bustling in the slapping season to catch fish. When the field legs began to run out, the fish retreated to the shelter, people began to slap again to harvest the field fish. Fishing is a long-standing activity in the West and has become a cultural feature of the people here. Every time we slap, everyone in the neighborhood helps, called “catching the pangasius”. At dawn, everyone took advantage of the slap. Copper fish often go very deep in the mud, hiding in caves. People are happy with their achievements. In the past, people used dandruff and barrels to slap, so it took a lot of effort and time. Currently, every slap, people use the pump to pump water, so it is less strenuous and shortens the time. While waiting for the water to run out, healthy young men and men take advantage of clearing grass, water spinach, scrub (a dry tree for fish shelter) to easily catch fish. The fish in the mud are very diverse, most of them are tilapia, perch, octopus, snakehead fish, and catfish … When the water is almost dry, people gather to catch fish. Copper fish often go deep in the mud, so people have to soak in mud, crawl in grass, in caves to catch big fish. Copper fish in the West is very plentiful, most snakehead fish, perch, waterfalls and chach. Finished slapping, the owner took the delicious fish to make many dishes, treat neighbors to thank everyone to help him. Western people think that “the fish you sell for money will use up, but if you have the heart to choose delicious fish for customers, your long-term love is hard to fade”. Among the delicious dishes from copper fish, there must be grilled snakehead fish. Snakehead fish grilled with sweet, fragrant aroma with the smell of coal fire, eaten with a bunch of copper vegetables, though simple but passionate about the taste of the countryside. Slapping a lot of fish, they also dried, made fish sauce to eat gradually. After the slapping, the owners often catch the best snakehead fish and bring them to grill, treat them to slap. Grilled snakehead fish, a specialty of the West. Pham Thi Hon (living in Khanh Binh Dong commune, Tran Van Thoi district, Ca Mau) said that in recent years, the amount of copper fish has decreased sharply, but people still keep the habit of slapping. “Because copper fish is increasingly rare, very few families sell fish. If they have a lot of fish, they will sell some to familiar traders. Most of the fish are divided among brothers and friends. The most fun is the scene where the brothers catch copper fish together, then grill or charcoal in the middle of the field, “said Hon.

Posts & photos: THUY THIEM Friday, April 9, 2021, 14:34 + | Print The joy of being full of fish. In the months from September to March of the lunar calendar every year, Bau Gun (An My commune, Tuy An district, Phu Yen) bustles with the sound of dams at night. Over a long period of exploitation with environmental “complications”, people began to wish to preserve the lagoon as their livelihood. Job “chicks” feed through the day Bau Gun is a freshwater lagoon with immense lilies. With an area of ​​2.5 km², there is also a job here “chirping” fishing in the Bau. Each end of the year, in the September of lunar calendar, heavy rains pouring in from high places create the floating water season in Bau Gun. That is when the cocoons of caviar and snail eggs still buried in the mud, clinging to the grass tops are proliferating and proliferating. This is also the fishing season for people living in villages bordering on Bau such as Hoa Da village, Giai Son village, Phu Long village, Phu Hoa village. People fish in the plain with many different tools, depending on the type of fish catching, they have suitable fishing methods and times. Some tools can be mentioned as fish net, ignoring fish to lure, net to grab snails or a bamboo that locals call it to lure shrimp, crab … In order to get fresh and delicious fish, the farmer had to do a lot of work from preparing the fishing equipment to removing the fish from the net to be intact. In the past, to make a net, it took three to four days to complete. From the work of buying freight and weaving into a net, boiling boiling water through the net, then floating boats, lead pairs, each stage requires perseverance and meticulousness. But now that is better, there are ready-made fish nets on the market with reasonable prices. Doing this job, regardless of time, sometimes goes out and pulls the net two or three times a day. Those who work for a long time will have experience and know the direction of the water flow, when the fish runs to keep track of the time and place of fishing. At 1 am, when everyone was still asleep, Uncle Le Van Muoi (59 years old, Hoa Da village, An My commune) started a new job with fish nets on an old daily boat. This boat has been with me for several seasons of floating water and is my best friend on Bau Gun. Not only uncle, in that time frame, in the quiet night, we can hear the boats gliding on the water very clearly, asking each other: “So early today, uncle Muoi”, “Today Is it okay, Mr. Tu ”. At this moment, there are more and more lights, people, splashing water, fish fluttering in the cabin. Everyone was quick and hurried, looking forward to more fish in time for the first day of the market. White fish nets were pulled back at four o’clock in the morning, under a light in the middle of the yard, the uncle Muoi and his wife carefully removed each fish so that they were intact for sale at a high price. And the fresh tilapia, swimming in the brass. “The story of the bird, water fish is difficult to say, some days are many, some days are less. Everyday, we can sell 200 thousand dong only, some days we get a few dozen ”, said Ms. Nguyen Thi Nhung, wife of Uncle Muoi. Find a way to recover Field fishing in Bau Gun is considered a traditional profession every time the water season returns. The people following this profession are mostly men, after finishing farming, they prepare for a season of fishing to earn extra income. Because every water level comes back, Bau Gun has many fish and shrimp such as anabas, crayfish, catfish, trout, catfish, shrimp, crab, and snails, just fishing is enough for everyone to have a meal. delicious rice, bold home taste. What is more wonderful, after hard working hours, everyone has time to gather with the family rice tray, enjoy sweet cooked crayfish, add tomatoes, a few slices of chili, the aroma of seasoning vegetables. Adding a plate of water lily next to it is nothing. But in recent years, the number of fish and snails on the Bau gun has decreased significantly. Some types of high economic value such as crustaceans, snails, snails, black snails gradually disappear. That is a sign that the sneaky use of “electric batteries” in the fishing process, the destructive fishing style has greatly affected the reproduction and breeding of these types of aquatic products. In addition, the use of agrochemicals in the cultivation process at Bau Gun in the past is also one of the reasons for the egg cancer of aquatic species remaining in the mud, plants. Wishing to restore an old gun, some people are looking for ways to rebuild lost aquatic breeds by catching, farming, and buying seeds from other places to breed for breeding. . At the same time limit the use of agricultural chemicals to protect aquatic resources, step by step maintain traditional jobs here.

In fact, in order to have delicious fish or sea fish or river fish, the processing stage so that the fish is not fishy is very important. There are many ways to get rid of the fishy smell after you’ve washed it.

Firstly, you should wash the fish with water to wash the rice, which will help reduce fish fishy when processing. Or when washing fish should rub salt on the body of the fish, wash off all the fishy blood in the abdomen and blood stagnant along the fish’s spine and gills.

Illustration.

Alternatively, you can use ginger alcohol, or rice vinegar or grain salt, fresh lemon to rub the surface and inside of the fish. The aroma of alcohol, vinegar or lemon and the antiseptic properties of the salt will quickly make the fishy smell go away and the fish will no longer be viscous.

After washing, let the fish drain or dry the fish before processing it will also help limit the fishy smell. And remember, the fish’s belly will have black membranes, this is one of the reasons why your fish pot is fishy. Therefore, you should peel off that black film and rinse thoroughly.

If you make fish that break the bile, you can use alcohol to rub it on the bile, leave it for a while, then rinse with cold water, the bitter taste of the fish bile will be gone.

The ingredients need to prepare:

• Fresh, delicious fish: You can choose carp, anchovies, and fruit.

• Green bananas: Range 4 – 5 fruits.

• Galangal: 1 small bulb or can buy pre-ground galangal.

• Ginger, dried onion, fresh chili.

• Bacon: 200-300g.

• Spices: seasoning seeds, soup powder, cooking oil, sugar, turmeric powder, delicious fish sauce.

Steps to perform the green banana stewed fish:

With this simple and delicious fish warehouse, your family will have a perfect meal right away.

• Clean fish, cut to taste, drain.

• The bacon is only exposed to boiling water, washed, sliced ​​to taste.

• Marinate bacon and fish with three teaspoons of soup powder, two teaspoons of seasoning powder, a little onion, chopped galangal, a little turmeric, two teaspoons of fish sauce. Let the fish infuse spices for 30 minutes. Occasionally stir or roll the fish up.

Galangal, thinly sliced ​​ginger.

• Chili fruit or cut into small pieces (depending on the spicy level).

• Put a little cooking oil in the pan, add 3-4 teaspoons of sugar, the sugar turns yellow, turn off the heat, add a little white water to get the brown sugar water.

• Wash green bananas, leave the outer green skin or peel the skin as you like, cut the cut into bite-sized pieces.

• Prepare pot, first layer put galangal, ginger on the bottom, followed by a layer of green banana. After infusing the fish, the fish is placed on top of the banana layer, alternating with pieces of bacon. Add chili, galangal and a few tablespoons of cooking oil together.

• Pour the broth into the pot, add water, bring to a boil and lower the heat until the water is gone. Tasting seasonings to fit your mouth but do not turn the fish, if the banana, meat and fish are not yet tender but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . Before turning off the heat, pour a few more tablespoons of cooking oil on top to make the pot more beautiful and shiny.

• When the pot of fish is completely dry, place it on a plate and enjoy it together.

Some things to note

You should note that when adding water to the fish stocking, you should not pour cold water, but pour boiled water into the warehouse so that the fish does not become fishy. Note, during the storage process, do not turn or mix the fish because it will make the fish crush and lose its appetite.

• Initially, when you first put the pot of fish on the stove, you should cook the pot very high until the fish is boiling, lower the heat until the water is dry.

• When stocking fish, you should store with a little chicken fat or pork fat, the fish will be fatter and delicious.

• You can also add a little coconut milk in the pot of fish stock to make the fish more spiced, fatty and fragrant. Finished fish stock should sprinkle a little more pepper to make the fish more fragrant.

• One thing that women need to keep in mind is that they should not put oil / fat on the fish right from the moment they are marinated, because by doing that, the fish will soften.