Renowned for its expansive mangrove forests and vibrant coastal ecosystems, Ca Mau Province — Vietnam’s southernmost region — is home to an array of distinctive local specialties. Among them, the spotted scat fish stands out as a prized delicacy, especially when served with trái giác, a tangy wild fruit native to the U Minh Forest.
Spotted scat fish, scientifically known as Scatophagus argus, thrive in both brackish and saltwater environments and are commonly found near river mouths and coastal areas. The fish migrate seasonally — moving into inland canals during the rainy season to spawn before returning to the sea. While they can be caught year-round, those sourced from offshore water are considered to have firmer, sweeter, and more flavorful meat.
Identifiable by their round, flat shape and yellowish skin dotted with black spots, spotted scats are mild in temperament but have sharp, venomous spines along their back and belly, requiring careful handling during harvesting and preparation.
In Ca Mau, the fish is used in various local dishes, but one of the most iconic preparations is braised spotted scat fish with trái giác. Trái giác is a naturally growing fruit found in the U Minh Forest. Its fruit grows in clusters and transitions from green and astringent when young to dark purple and mildly sweet-tart when ripe. Locals commonly use it in sour soups, pickled dishes, or braised fish recipes.
To prepare the dish, the fish is first cleaned and marinated with fish sauce, sugar, caramelized sauce, and spices. It is then simmered gently until tender. Ripe trái giác is added during the final stage of cooking and lightly crushed to release its sour flavor.
The dish is typically served with steamed white rice and a variety of local boiled vegetables. More than just a dish, braised spotted scat fish with trái giác reflects the close connection between the region’s forests, rivers, and coastal life — capturing the harmony between nature and daily living in Vietnam’s southernmost province.
