The Mekong Delta is a rich “reservoir” of freshwater fish. Among the freshwater species found in the Mekong Delta, snakehead fish is considered the most iconic local specialty. Steamed snakehead fish with fermented rice is a traditional dish of Can Tho—simple and rustic, yet irresistibly appealing.

Snakehead fish is very simple to prepare—there is no need to scale it, remove the slime, gut it, or marinate it beforehand. Notably, the fish used here is wild freshwater fish, making the meat aromatic, tender, firm, and delicious. Fermented rice is made from leftover cooked rice that has been naturally fermented, creating a gentle, distinctive sour flavor.

Shallots are thinly sliced, scallions are cut into long segments, and laid at the bottom of the tray. The fish is soaked briefly in saltwater, thoroughly rinsed, and placed on top. A bowl of fermented rice is spread over the fish, then it is steamed over low heat. When the fish skin begins to wrinkle, the fish is fully cooked.

This dish is enjoyed with rice paper rolls filled with boiled tiny shrimp, fresh herbs, green starfruit, lettuce, green banana, rice vermicelli, and boiled pig’s ear! The dipping sauce can be tamarind fish sauce or fermented rice mixed with salt and chili.

The gentle sourness of fermented rice, the fragrant fish meat, and the natural sweetness of shallots come together to create an irresistibly appetizing dish!