Thanh Hà

HÀ NỘI — Small in size but big in flavour, cá mờm cơm (whitebait) is a familiar sight on Vietnamese family tables, as this traditional ingredient can be made into a wide variety of mouthwatering dishes or even given as gifts, due to their delicious taste and high nutritional value.

Literally translated as "white rice fish", whitebait are only about 3cm long, silvery white in colour, with translucent flesh. Without pigmentation, the most distinctive feature of these juvenile fish is its white bellies, which resemble grains of rice, and large black eyes. 

They live primarily in large schools in rivers and canals of the Mekong Delta region. Whitebait are consumed whole – heads, bones and all – making for a crunchy, tender and delicate bite that’s rich in flavour. 

In Việt Nam, waters from Thanh Hóa Province southwards see the highest catches of whitebait. Khánh Hòa Province’s Nha Trang is a particularly famous location for this type of fish. They are also found abundantly in the Vàm Nao, Tiền and Hậu rivers, and are harvested from April to August of the lunar calendar each year.

 

Experts say whitebait is a rich source of protein, providing essential nutrients for a balanced diet, and making them perfect for health-conscious consumers seeking nutritious snacks or meal additions. They can also help keep bones strong, as it is a good sources of calcium and phosphorus.

Seasonal catch

Where I live in the north, dried whitebait fish can be found at most supermarkets, while the fresh fish must be ordered from sellers at traditional wet markets.

My local seller told me that the fish is in high demand from customers right now, especially from tourists and export markets including Chinese Taipei and South Korea. Prices are higher than for other fish as well as higher than last year, currently ranging from VNĐ300,000 to 500,000 (US$11-$20) per kilogramme.

But the higher prices are not a huge problem, because whitebait is really good. With just one month to go until the new season, I am already preparing a hearty appetite and a list of recipes for this natural specialty.

According to my internet research, these fish are ideal for a wide variety of culinary applications. They can enhance flavours in soups, salads, crispy egg omelettes, Japanese-style chawanmushi and stir-fries, helping home cooks and chefs looking to elevate their dishes effortlessly.

 

I prefer eating fresh whitebait fish raw as sashimi, allowing me to appreciate its taste and firm texture.

The sashimi is made by serving the fresh fish raw, and is characterised by a creamy, mildly salty and refreshing flavour. It is usually served atop rice with soy sauce, grated ginger or ponzu, which is a combination of soy sauce, fresh lime juice and mirin. 

The fish must be perfectly fresh for raw consumption, eaten within hours of being caught, or it could be dangerous.

Because it is so difficult to get whitebait fish fresh enough for use as sashimi, a better way to eat it is fried in a variety of dishes.

Simple dishes

The immature fish are tender, and there is no need to clean them or avoid bones and fins like you do larger fish. Since they are smaller than your pinky finger, the whole fish can be eaten.

  

For a tasty fried snack, first lightly dredge the fish in seasoned flour before shallow frying them in hot oil for two to three minutes until golden and crispy. Serve immediately with lime wedges and cayenne pepper. This method produces a light, crunchy starter or snack, without masking the delicate fish flavour.

Another way to enjoy the fish is to dip it in aioli or another mayonnaise-based sauce, like tartar sauce, which always goes well with fried seafood.

Fried whitebait is a celebration of simplicity and flavour. Each bite offers a perfect balance of crispiness and tenderness, with the subtle taste of the sea shining through.

Whether you’re hosting a summer gathering or looking for a quick and easy dish to enjoy at home, fried whitebait fish is a simple and irresistible snack option that never disappoints, especially when served with beer and French fries. — VNS