Phan Thiết, 2008.
My hometown fishmonger goes out every night to lay out fish traps where the Long Son river meets the ocean, and collect them by 11 am in the am.
I like the fact that the fish are all alive when caught by this method…at least before they got iced up for the market.
Cá sủ mỹ và cá dìaOn weekends I often try to catch him just as he got off the boat…or on the way to the market. See what he caught for the day…and stock up.Black drum, mullets, and some smaller whitefish…some “brown fish” (cá nâu)…but they are a bit too small today
Bought this left handed Aritsugu knife from the famed knife shop in Tsukiji fish market, Tokyo.
Went through this tiger shrimp like butter. Shrimp was wild-caught in my home town.
Will use this knife for years to come.
Có nơi còn gọi là cua cúm núm
Steamed with lemon grass. Classic.
Had the fresh odds and ends from making shashimi, so I made a quick ceviche salad out of them. I blanched the shrimp and squid quickly in coconut water. Then use the boiling coconut water to pour on the skin of the cold pieces of red snapper. I think the skin of the red snapper is more delicious than the flesh itself but it needs to be cooked first.
Marinade is a mix of mirin, lime, ad Vietnamese yuzu (tắc)…and a dash of tabasco. Stay true to the South American origin – just salt and pepper, no soy or fish sauce.
Stirred fried with even more garlic.
For the crazy uncles who are about to make good use of my tepanyaki.
My brother had a few of these trays made. One is for shell fish. The seafood comes from the coast just minutes from our house.
Salt. Chillies. Charcoal.
Caught these from a fishing trip near Ba Ria.
Ready for the grill. Lemon. Olive oil. Salt & Pepper.