Personally, my favorite dish is fried sesame sesame fish.
Vinh sesame fish cake – a delicacy in the West of the river.
Vinh sesame fish cakes are as delicious as grilled fish slices, but require workers to work hard. Choose the big, fresh fish, wash the water briefly to let the moss stick on the fish body and then start making fish. Use a sharp, thin blade to cut the sides of the body, turning the fish upside down.
Finally, scrape down the fishbone with a tablespoon. The more you shave, the more the bones of the fish stick to the skin, not the flesh of the fish. The standard sesame fish cake is light pink and clear, attractive.
The aunts also showed me the “great trick” to make the sesame fish paste chewy, fragrant and not greasy, which is to add a little minced pork (bacon).
Put the fish and meat in a bowl, along with spices such as scallions, finely chopped purple onions, a little ground pepper, a little salt, monosodium glutamate, sugar, cooking oil, a little minced black fungus, cut vermicelli 3. – 5cm, spread evenly with your hands until the mixture sticks together, creating shine and smoothness.
Next, put the fat in the pan, when the fat is hot enough, put each flat, thin fish ball into the pan. On medium heat, turn both sides until the patties turn golden brown and fragrant. Turn off the stove, take out each piece of sesame paste to drain the oil, place on a plate.
Vinh’s sesame fish cake is indispensable as a side dish served with water melon, bean sprouts, and a cup of sweet and sour fish sauce with a strong smell of chili and garlic.
The column follows the Project of supporting information and propaganda on ethnicity – religion in 2021
