Scientifically referred to as Anabas testudineus, the Xuan Thieu perch lends itself to various culinary preparations, including grilling over charcoal, braising, soup-based dishes, and the simplest and most delightful method – deep-fried and served with a side of Nam O fish sauce. After rainfall, the perch in Bau Tram Lake becomes even more succulent, with tender bones and fins.

Preparing Xuan Thieu perch for deep frying begins with cleaning, draining, and ensuring the fish is thoroughly dry to prevent oil splatters during the cooking process.

The cook heats the pan over medium heat until evenly warmed, then adds cooking oil. The perches are divided into batches and evenly arranged in the pan, keeping one side intact until it turns golden and crispy.

The process is repeated for the other side of the fish. Once the entire fish is fragrant and crispy, it is delicately removed from the pan and plated for serving.

The deep-fried perch, accompanied by Nam O fish sauce infused with minced ginger, garlic, and chili, and paired with a steaming bowl of rice, creates an unforgettable taste of fishing village cuisine.

This delightful combination leaves a lasting impression, not only on the locals but also on diners fortunate enough to experience it.

Source: Saigon Times