Flying fish with young jackfruit

Flying fish is at its best in summer. You can cook it immediately or dry it for later use. Among the recipes for this fish, cooking with young jackfruit is the most popular. It is affirmed in a local traditional verse.

"Who goes upstream, please help me send flying fish to my friend
And ask him to send me young jackfruit”

Saute the fish and arrange it in a pan with sliced young jackfruit. Cover it with water and simmer. Season with spices. When the jackfruit is well done and the water has gone, add some fat and reheat.

There are a number of flying fish dishes. After cleaning and scaling the fish, split it vertically leaving a "hinge" and soften its backbone. Mix chopped spring onion, garlic, pimento, turmeric and fish sauce. Spread the mixture inside the fish, fold it over and fry until it has a dark yellow coat and an attractive aroma.

As for young jackfruit, we can make soup, cook with fish or eat raw. Remove the skin and core and boil. Let it cool, then slice and wait until it is dry. If you like, you can mix it with well-grated young papaya. Combine with vegetable oil, sauted onion and garlic, crushed dried peanuts, herbs, pimento, a little sugar and fish sauce. Serve with rice noodle and fish paste or fish sauce plus chilli and garlic. "banh trang" is an alternative to rice noodle. Make a special thick sauce from vegetable oil, sauted onion, fish sauce (1/2 bowl), pure water (1 bowl), seaweed flour (2 teaspoonfuls). Boil the mixture; add crushed dried peanuts, garlic, pimento and sugar.