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Goby fish here are often caught in rivers and streams, any goby is as big as an adult’s index finger. To get a delicious and beautiful goby dish, you have to go through a lot of feats, requiring the ingenuity and experience of the processor.
That is shown when choosing ingredients for processing such as: Goby fish must be selected evenly, spices with lemongrass, chili, ginger, pepper, mac Khen … basil leaves, and basil leaves must be chopped, dong leaves must be plain, medium-sized leaves that are not torn and washed and dried.
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Goby fish is preliminarily cleaned and marinated with prepared spices. After marinating for about 15-30 minutes, we will cleverly wrap it in dong leaves and buried in hot ash, about 30 minutes to turn it over once, just like that a few times the fish will be cooked.
When enjoying the dish, we will notice the special aroma of the perfectly blended mountain spices, the rich but not fatty taste of fish, and the slight aroma of grilled dong leaves. This dish can be both a wine tasting dish, and it can also be a dish with hot rice or sticky rice.
Source: Collected internet.
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