Specialty braised anchovy with turmeric

(Baongheaan.vn) - For a long time, the anchovy has been considered a specialty of the Lam River. The fish is only as small as a finger but has firm meat and soft bones. For the people of Nghe An, the anchovy is often processed into many different dishes, but the most fragrant and delicious is probably the anchovy braised in turmeric.

People cast nets to catch anchovies on the Lam River. Photo: Huyen Trang

If anyone has ever tasted braised anchovy with turmeric in Nghe An, they will surely remember it forever, because this rustic, simple fish dish has a special delicious flavor.

To catch fresh river anchovies, fishermen on the river often use a small, sharp net called anchovy net, which is specifically used to catch this type of fish. With the characteristic of reproducing all year round, this type of fish is always abundant, but is easiest to catch during the dry season. However, when brought to the market, the specialty anchovies are sold for 80,000-100,000 VND/kg.

A bunch of anchovies just caught on Lam River. Photo by Huyen Trang.

Once they have selected fresh and delicious anchovies, Nghe An people process them into many delicious dishes such as anchovies cooked in sour soup, fried anchovies, and anchovies braised in soy sauce... but the most special and delicious is still anchovies braised in turmeric. According to Thanh Chuong people, anchovies braised with turmeric not only retains the delicious flavor of the fish, turmeric also helps remove the fishy smell, creates an attractive color, and most importantly, helps the dish become harmonious in flavor, nutrition, and medicinal properties.

Pot of turmeric braised anchovy, a specialty dish of Lam River. Photo by Huyen Trang

The way to prepare this dish is not too complicated, but requires the chef to have experience. Live anchovies are usually bought as big as an index finger, then cleaned and drained. Next, the fish is put in a pot and marinated with other spices such as: molasses, turmeric powder or crushed fresh turmeric, fish sauce, MSG, shallots, pepper, fresh chili. The fish is marinated for 15-20 minutes, then a little water and lard are added. The pot of fish is boiled over low heat, cooked thoroughly until all the water is gone.

When cooked, braised anchovy with turmeric has a slightly yellow color, the aroma of turmeric, the richness of chives and other spices, and especially the characteristic sweetness of the fish... In the cold weather, enjoying braised anchovy with turmeric with white rice is unbeatable.

Huyen Trang