Savoring deep-fried stream fish in Ha Giang

Freshly caught from pristine mountain streams, tiny fish are cleaned and fried until they turn golden and crispy, transforming into a signature dish that visitors to Ha Giang simply cannot miss.

A dish of deep-fried stream fish with piper lolot leaves – Photo: Kim Ngan

The stream fish, which live freely in cool mountain water and feed on a natural diet of algae, grasses, plankton, and small crustaceans, have a distinct sweetness and firm texture. Each fish is about the size of two fingers, making it perfect for frying whole.

The best way to savor stream fish is to fry it until perfectly crispy. Freshly caught, these small fish are deep-fried to a golden brown, with soft bones that make them enjoyable to eat whole—crunchy yet tender. Crispy fried stream fish is prepared in a variety of ways across different regions. In Ha Giang, the fish is fried with piper lolot leaves (Piper sarmentosum), adding a warm, earthy aroma. These fragrant leaves are also known for their soothing and cold-fighting qualities, making this version a comforting, aromatic delight.

The best way to enjoy fried stream fish is with a bold dipping sauce, such as garlic chili fish sauce or a blend of salt, pepper, and lime. The crunchy sweetness of the fish, combined with the spicy kick of the sauce, creates a memorable and delightful culinary experience.

By Hoang Kim

The Saigon Times – english.thesaigontimes.vn