Sour fish is a reserve food of the people in the mountainous areas of Kon Tum. The way to prepare this rustic dish is quite easy, first people will choose the typical nieng fish, this is a type of fish similar to carp that is abundant in the rivers and streams of the Central Highlands.
After removing the scales of the nieng fish, remove the intestines, wash the gills, cut into small pieces about 2 to 3 cm and then drain. When the fish is dry, it will be mixed with salt, betel leaves, chili, and corn bran. Continue to put the fish in each dry, clean bamboo tube, then plug both ends tightly and leave it on the kitchen shelf, wait a few days and you will have a unique sour fish dish.
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| Kon Tum sour fish |
In Kon Tum cuisine, for many people, sour fish is a unique, wild dish, and the special thing is that the longer it is left, the more the fish absorbs the spices, so when tasting a piece of sour fish, diners will feel the salty taste of salt, the spicy taste of each wild chili, the mild sweetness of betel leaves, along with the fragrant aroma of fermented corn bran for a unique sour taste. All of these create a unique sour fish dish, a very unique flavor of the Central Highlands.
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Kontum Foods