Freshwater dolphin fish (scientifically known as Yasuhikotakia modesta), a seasonal delicacy in the Mekong Delta, has long been prized by local consumers for its tender and flavorful flesh. The fish is commonly found in deep, fast-flowing sections of the Tien and Hau rivers, particularly during the annual flooding season from July to October on the lunar calendar.
Mature freshwater dolphin fish are typically the width of three adult fingers. The most sought-after variety has blue skin and a red tail, known for its superior taste. Although modest in size, the fish is used in a variety of regional dishes, including grilled with salt and chili, sour soup, and several braised preparations. Among these, braising with black pepper — often in a clay pot — is considered a signature method.
The preparation requires freshly caught fish. After cleaning, the fish is marinated with fish sauce, sugar, garlic, pepper, and shallots, then simmered over low heat. During cooking, the fish turns a light golden color and releases a rich aroma, with a flavor profile balancing savory, sweet, and mildly spicy notes. The flesh is soft yet firm.
The pepper-braised dolphin fish, though a simple home-style dish, is favored for its combination of flavorful flesh and aromatic pepper. The aroma often fills the kitchen even before the dish is served. For added freshness, it can be paired with cucumber, starfruit, and fresh herbs, or any fresh vegetables.
Traditionally served with steamed jasmine rice, particularly the fragrant “nang tho” variety grown in the Mekong Delta, the dish remains a comfort food for many locals. Visitors often find the rustic preparation equally satisfying, noting its depth of flavor and warmth.
