Braised com fish with turmeric is a flavorful, traditional dish from Nghe An that captures the essence of home cooking in the region.
Com fish, small and finger-sized, is known for its firm flesh and soft bones, making it easy to eat. Found in abundance in the Lam River of Nghe An Province, this fish is available year-round.
To prepare, the fish is cleaned, drained, and its intestines removed before being lightly fried. It is then simmered with freshly pounded turmeric, shallots, fish sauce, sugarcane syrup, and a dash of pepper for about 15 minutes. The turmeric not only gives the dish its rich golden color but also removes any hint of fishiness.
What sets this dish apart is the traditional cooking method. The fish is slow-cooked in a clay pot over a wood fire, which enhances the flavors and keeps the texture of the fish intact. A small spoonful of pork fat is added towards the end to prevent the fish from drying out. Importantly, the fish is never stirred during the cooking process to preserve its delicate flesh.
The result is a visually stunning dish, with a perfect balance of sweet, savory, and aromatic spices. Braised com fish with turmeric is typically served in the same clay pot alongside hot rice and fresh vegetables, offering a homestyle meal packed with local flavor.
