SEAFOODS

Monday, 02 February 2015
Baked black head:
Only in Phu Quoc can the visitors enjoy fresh and tasty Black – head…. With different flavours and colours. The dish is best when the baked after being mixed with peppers and salt, soya, cheese, satay and some other spices and it is excellent to have this food with wine or beer.
 
 
THREE DISHES OF GAROUPA:
Three dishes at a time, all of white bass, but surely will not take away your appetite for these specialities of Kien Luong. The head and bones are stewed with sticky rice, sliced ginger, green onions, peppers and chilli. Another dish, the half – cooked sliced garpoupa meat rooled in green mustard cabbage and cilantro tastes sweet and flavoursome. The bodies stewed with sennep, peziza, coconut milk, is best eaten with roasted peanuts and rice.
 
GRILLED SCOMBRIDAE WITH CHOPPED ONION:
Without any mixing, scombridae meat is grilled flavoursomely, then sprinkled with fried onion. Sometimes, the fish is bundled in banana leaf before grilling so as or not to lose its appetising gravy.
 
 
SOUR SAUCE COOKED WITH CITRONELLA AND SAFFRON:
 The sauce includes chopped citronalla mixed with minced saffron, vegetables such as chilli, ripe tamarind, peppermint, beanspouts, pkras and especcially bamboo spourts and fish, i.e.shark, stingray, baracuda. The sauce is a speciality of which the taste cannot be fond anywhere but Ha Tien
 
 
SQUID GRUEL:
Drop the washed squid within its ink-bag into the boiling thin gruel pot, then chopped green onion, sliced ginger and pepper when squid is done to a turn. The fresh-squid gravy mixes with the gruel, sweet and tasty. Squid gruel often has a blackish color of the squid ink, which is its specificity. You can have this gruel on boat or on picnic
 
 
 
CRAB FRIED RICE:
Fry dried steamed rice with minced garlic until all spices are soaked and rice is yellow-fried then add spiced fresh crabmeat into the rice. Fry on until the meat is blanded with the rice, then ladle out the mixture to a plate decorated with piecesof cucumber, sliced chilli and coriandrum sativum. The recipe seems to be simple, however, it depends on each cook that the dish should have different flavour.
 
 
TAMARINED CRAB:
Stone crabs usually have more tasty meat than fat crabs. Wash the crabs, smash their claws, then roast them with fried garlic until it’s done. Prepare strongly sweet and sour thick tamarind sauce with chopped scraps and yellow fried garlic. Mix the crabs in the sauce until they are blended, then pour the mistue into the plate. The dish can be eaten with pepper salt and bread instead of rice.
 
 
OC VA SALAD:
Boil Oc Va with citronella to make flavour and to clean snails. Slice the meat of boiled snails. Make a mixture cabbges, carrots, sliced mint leaves, and sweet and sour fish sauce with minced garlic and chilli. Mix again with snail meat, then put the mixture into the plate, sprinkle some yellow-fried shallot, sliced chilli and coriandrum sativum. It is the deepness, flavorsome and rich taste of meat as well as the sauce and the vegetables that make the dish so appetising.
 
 
HERRING SALAD:
Dip head and tail of the herring into a mixture of lemon milk and some spices so as to clean all fishy smell and to keep the color of the raw meat. Raw meat, scraped coconut and fried peanuts are rolled in the vegetables, banh trang ( gridle cake ). Then, making the sauce is a vey important task, which determine the appetite of this dish. Cooks at Vuon Tao restaurant in Phu Quoc are prominent in making sauce for Herring Salad.
 
 
FRIED BREADED OYSTER:
Fry the spiced breaded oyster meat pieces in a pan full of cooking oil until they become yellow. Pick the fried pieces into a plate decorated with lettuces, sliced tomatoes and mint leaves. Make the sauce a little sour and sweet, with some red hot chilli. Then you can enjoy the crispy fried batter, the sweet meat of oysters, and sour and sweet taste of the sauce.
 
 
HALF COOKED OYSTER:
To make this dish, you will need fat oysters. First, wash the oysters, take the meat out. Keep the meat fresh with ice-bags. Peppermint, green cabbage, green onion, ginger, saw-leaf herb and sliced chilli are needed to make sauce with mustard and lemon milk. Dip the meat into lemon milk, then roll it in green cabbage, and eat it with mustard and sauce.
 
 
GRILLED SQUID:
Prepare squids of about 2 fingers. Start charcoal cooker, then grill the squids with broilers until its flavour pervades the air. Grilled squid is eated with pepper lemon salt or chilli sauce, with mint leaves, sliced green bananas. It is best if you can make the dish yourselves.
 
BOILED STROMBUS CANARIUM:
Tis is speciality of coastal Ha Tien. Strombus Canarium has very sweet meat and it can’t be found anywhere else but Hai Tac and Ba Lua islands. Ater being boiled, it meat can be eaten with pepper and lemon salt and bear.
 
GRILLED TO COOKLE:
Wash the cookles, take of one shell, then grill then on charcoal cooker. Spinkle some fried green onion and little salt onto the cookles. Grilled to cookle is best eaten with pepper lemon salt beer.
 
 
TOM BAC THE ( A KIND OF SHRIMPS ) WITH LQMON JUICE:
This is another speciality food of Phu Quoc. Peel and devein the shrimps. Shrimps dipped in lemon juice is eaten with vegetables, gridle cake, dried scaped coconut, smashed roasted peanut and peppery, sweet and sour sauce.