Sticky rice and fresh-water anabas

Sticky rice and fresh-water anabas

https://lh3.googleusercontent.com/qXY2OMqiWB91jWv2kY8Ip0Q8S2Kbm5dhY2h5drAtYCuQMAjaG8Ss2s8ejoo8t2Cxipdzs8csgIrVTwNCX7im0vR_2g10ezlFgLrXVPGMAjdROwBVuKnGc-1Y=s72-c

Fresh-water anabas from Set Lagoon is known as a special dish of Hanoi because the lagoon is revered as having the tastiest fish in the area, especially in autumn with the rice paddy begins to turn yellow. It is recorded that in the days when Vietnam had kings and lords, the anabas from Set Lagoon was served at the royal table.

Anabas can be prepared in a number of ways but a popular dish in Hanoi is fried anabas with sticky rice, as prepared by Kinh Ky Restaurant at No.31 Hang Voi Street, Hanoi.

According to Van Anh, the owner of the restaurant, to make the dish it is necessary to select anabas with a yellow, plump body. After cleaning, scaling and gutting, put the fish in a pot of water and boil. When the water starts boiling, skim to keep the broth clear. When the fish is well-done, remove all the meat from the bones and add to it a dash of seasoning. Crush the head and put it and the fish bones in a pot of water and boil to create a tasty broth. Filter the broth with a colander and use to cook the sticky rice. Fry dry onion until brown and add the fish with a tablespoon of fish sauce. Lastly, cover the sticky rice with the fish meat and steam for a few minutes.   

Place the sticky rice and fried fish in a small earthen pot.

The dish is served hot.

Related product you might see: