Flying fish, abundant in Vietnam’s central provinces, is a versatile ingredient that locals in the Quang region have turned into a rustic yet flavorful dish by braising it with young jackfruit—a perfect pairing with steamed rice.
Scientifically known as Exocoetidae, flying fish is renowned not only for its ability to glide above water but also for its firm, sweet, and delicate flesh. This dish perfectly combines the natural sweetness of the fish with the rich, nutty flavor of young jackfruit.
The preparation begins with scaling, gutting, and scoring the fish’s back to allow the marinade to penetrate deeply. The marinade—made from shallots, lemongrass, garlic, chili, fresh turmeric, salt, pepper, and MSG—is finely pounded and carefully stuffed into the fish to maximize flavor. The fish is then lightly fried to firm up its texture before being braised over low heat with a bit of water.
The young jackfruit is prepared by slicing it into bite-sized pieces, washing it thoroughly, and frying it until golden. It is then braised alongside the fish, absorbing the flavorful broth during the slow-cooking process. The gentle simmer allows the fish and jackfruit to meld beautifully, while the golden hue of turmeric and the enticing aroma fill the kitchen.
Served with steaming hot rice, the dish delivers a delightful combination of flavors and textures. The flying fish is creamy and richly seasoned, while the jackfruit becomes tender and fragrant. Simple yet satisfying, this rustic dish evokes the warmth of traditional evening meals enjoyed by Quang families.
