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Mekong Delta Lightly Braised Linh Fish with Makrut Lime
Rate this recipeAnyone who has been to the river country of the Mekong Delta knows linh fish – a small fish that breeds in huge numbers during the flood season. Its sweet, delicate flesh keeps diners coming back for more. Linh fish goes into many dishes: sesbania flower soup, hummingbird tree flower soup, linh fish braised with tamarind or with pineapple... Today we're sharing one regional specialty: linh fish lightly braised and served with a squeeze of makrut lime. The sweetness of the fish and the fragrant tang of the lime juice make it a dish you won't soon forget.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
30 minutes
Servings
4
Level
Easy
Ingredients
Linh fish (small mud carp)
500 g
Coconut water
500 ml
Fish sauce
2 tablespoon
Spring onions
1 stalk
Black pepper
1 teaspoon
Garlic
2 clove
Makrut lime
0.5 fruit
Implementation Steps
01
Clean the fish. Don't scale them, and don't remove the gall bladder – just soak them in salted water to get rid of the slime, and they're ready to cook.
02
Bring the coconut water to a boil in a pot, then add the fish, caramel sauce, MSG, sugar and pepper. Add 2 tablespoons of fish sauce.
03
Braise over very low heat. Once you can smell the fish's aroma, it's cooked (don't let the liquid reduce too much – linh fish is tender and cooks very quickly). Taste and adjust the seasoning, add the spring onions and take the pot off the heat.
04
To serve:
- Spoon the fish onto a plate.
- Squeeze over half a makrut lime and sprinkle with a little more pepper.
- Eat with rice. Popular accompaniments are water lily stems, shredded banana blossom, giant elephant ear, yellow velvetleaf, or young shoots of coral tree, passion vine or premna leaves... dipped in the braising liquid, they're delicious. The sweetness of the fish, the heat of the pepper and the fragrant sourness of the makrut lime will keep you eating without ever tiring of it. Depending on taste, you can also dip the fish in salt, pepper and lime, or chilli salt. It's best eaten while the fish is still hot.
- Spoon the fish onto a plate.
- Squeeze over half a makrut lime and sprinkle with a little more pepper.
- Eat with rice. Popular accompaniments are water lily stems, shredded banana blossom, giant elephant ear, yellow velvetleaf, or young shoots of coral tree, passion vine or premna leaves... dipped in the braising liquid, they're delicious. The sweetness of the fish, the heat of the pepper and the fragrant sourness of the makrut lime will keep you eating without ever tiring of it. Depending on taste, you can also dip the fish in salt, pepper and lime, or chilli salt. It's best eaten while the fish is still hot.
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