In the past, suckermouth catfish was little known to the public, but nowadays people in the Mekong Delta have become quite fond of this fish.
Suckermouth catfish (also known as pleco, algae eater), scientifically named Hypostomus punctatus, is a freshwater fish originating from South America. It was imported by ornamental fish enthusiasts from Hong Kong and Singapore. This species feeds on waste from other fish or algae and moss clinging to aquarium walls. The fish has an unattractive appearance, grows to a length of 30–70 cm, reproduces year-round, and easily adapts to the environment once released into the wild…
Everyone must admit that the meat of the suckermouth catfish is excellent—white and firm. Some people even spread rumors that because this fish reproduces rapidly, it has health benefits such as boosting vitality and relieving aches and back pain… As a result, suckermouth catfish began appearing in markets at fairly affordable prices (around 15,000 VND per kilogram) and were turned by “culinary artisans” into unique delicacies such as chili salt–grilled fish, hotpot, lemongrass stew, dried fish, and more. Among these dishes, food connoisseurs visiting Cần Thơ City most enjoy: suckermouth catfish stewed with lemongrass.
Preparing this dish is very simple. You only need to prepare the main ingredients: 1 kg of suckermouth catfish, peanuts, white radish, lemongrass, and chili.
Keep in mind that the scales of the suckermouth catfish are like hard, sharp armor, so they cannot be scraped off with a knife. Simply wash the fish with lime juice to remove slime and reduce the fishy smell. Next, crush a few stalks of lemongrass and place them at the bottom of the pot, then add the fish with fresh coconut water, along with peanuts (soaked, washed, and drained) and white radish (peeled, washed, and cut into chunks). Simmer over low heat until the fish and ingredients are cooked. Use chopsticks to remove the fish and peel off the scales. Season to taste, remove from heat, and transfer everything to a hotpot to keep warm. Serve with a plate of rice vermicelli, a plate of fresh herbs (water celery, mustard greens, Malabar spinach…), a bowl of pure Phú Quốc fish sauce, and a few ripe bird’s eye chilies—and the meal is complete!
It’s truly delightful—on a beautiful weekend day, take a trip to the areas of Thới Thạnh, Thới Thuận, Thốt Nốt in Cần Thơ City to discover this lemongrass-stewed suckermouth catfish. Dip a piece of mustard greens (or water celery) into the steaming broth, place some vermicelli in your bowl, gently tear off a piece of the pristine white fish meat, dip it into the fish sauce, and savor it slowly. The aroma of the herbs and the chewy sweetness of the fish gradually seep in and engage all the senses. Spoon some broth with a few peanuts and pieces of white radish into the bowl and enjoy it in one go—you will fully experience the “harmonious blend” of flavors of this unusual fish, ugly in appearance yet delicious in taste!…
According to Cà Mau
