Famous specialty of Ben Tre, extremely scarce in the past, strangely loved by the rich, 350,000/kg

Coconut goby is a specialty fish of brackish water and typical of the Southwest region. They are very familiar to the people of Ben Tre and are a famous specialty of this place.

This fish lives in rivers, canals, garden ponds and areas where many nipa trees grow. In particular, they like to live in places with a lot of mud, living in caves, crevices between two coconut shells or hollow coconut shells.

The coconut goby has the same appearance as the goby, very fierce, has a dark or light black color depending on the water environment in which it lives.

This fish lives in rivers, canals, garden ponds and areas where many nipa trees grow.

Mr. Lam Vu Binh (34 years old, Ben Tre) said: “Coconut goby is caught completely naturally, without using industrial food, so it keeps its freshness as well as its inherent nutrients. They are safe for health, so they are being hunted by city people recently.”

According to Mr. Vu Binh, in the past, coconut goby was only known and liked by the people of Ben Tre in particular and the Southwest in general. Therefore, in the season of coconut goby, people invite each other to the forest with water coconut to hunt this specialty fish.

Recently, tourists come to Ben Tre to visit and enjoy the famous specialty of this fish. Thanks to that, this type of fish suddenly became known to more people, eager to buy and enjoy.

According to Mr. Vu Binh, in the past, coconut goby was only known and liked by the people of Ben Tre in particular and the Southwest in general.

“Compared to other fish in brackish water, coco goby has a rather high price, 350,000 VND/kg. Because natural coconut goby is very rare, its meat is delicious and firm, so it is still popular with city people to buy and enjoy”, Mr. Vu Binh said.

From coconut goby fish, Ben Tre people can make many delicious dishes such as: cooking porridge, raw grilled, braised with fish sauce, fried. Among them, there is a dish of coconut goby braised with coconut milk that stands out the most.

Accordingly, the coconut goby does not need to be scaled because it is very difficult and time consuming, but must be scrubbed with plastic nets, coal ash… then the fish will be clean. Then they are marinated with spices to taste with minced lemongrass. Let the spices seep into the fish pot evenly, about 5-10 minutes, then put it on the stove.

Put the coconut milk in the warehouse for another 10 minutes, then it’s the turn of the condensed coconut milk to water the pot. Remember that in the process of stocking the goby, the fire should be kept low so that the fish meat will be hunted, delicious and fatty.

When the coconut milk boils, turn off the heat, add a few young leaves and hot chili peppers to increase the attractiveness. Scoop the braised goby onto a plate, bring it to the dining table for the whole family to enjoy with hot rice and raw vegetables.