Deeply embedded in the memories of the Mekong Delta, ca ro me (giant climbing perch) is more than just a local fish; it symbolizes the region’s rich flood-season bounty and rustic culinary craftsmanship.
Known for its firm, sweet, and fatty meat, the giant climbing perch – often as large as four fingers held together — is a versatile feature in kitchens across the Mekong Delta region. The most iconic dish is the sour soup with water lily and various fruits. The natural acidity of the wild Giac fruit perfectly balances the richness of the fish, while crisp water lilies add a refreshing texture. When dipped in pure fish sauce with a few slices of chili, it creates a flavor profile that is unmistakably from the Mekong Delta.
For a heartier meal, caramelized climbing perch cooked in a clay pot is appealing. Simmered with pork belly, pepper, and high-quality fish sauce, the fish absorbs a savory glaze that pairs perfectly with hot steamed rice. Another favorite is deep-fried perch served with ginger fish sauce, where the golden, crispy skin meets the warm spice of ginger. Whether served at a cozy family dinner or a lively fish-sauce hotpot, ca ro me remains a timeless delicacy that captures the soulful charm of the Mekong countryside.
