Southeast Asian Freshwater Fish Dishes

Pecel lele is a Javanese delicacy consisting of deep-fried catfish paired with sambal paste and vegetables such as cucumbers, string beans, lettuce, and cabbage. Tofu, tempeh, and steamed rice are often seen on the side, depending on regional pref... READ MORE

Arsik is an Indonesian dish that has its origin among the Mandailing and Batak Toba people, native to North Sumatra. The dish is usually prepared with common carp, which is stewed with various spices and herbs. Torch ginger and Szechuan pepper are... READ MORE

Cá kho tộ is a Vietnamese specialty made with fatty fish cuts that are braised in traditional clay pots (tộ). The dish is usually prepared with catfish (cá mèo) or snakehead (cá lóc) th... READ MORE

Usually associated with Luang Prabang, steamed fish in banana leaves is a dish that combines flaked fish with sticky rice powder, fish sauce, as well as different spices and herbs such as kaffir lime leaves, chili peppers, and lemongrass. The spic... READ MORE

Cá lóc nướng trui is a traditional dish and a specialty of the Mekong Delta, consisting of grilled snakehead fish. The dish is made with a combination of snakehead fish, basil, bananas, mangos, cucumbers, carrots, and green onions. T... READ MORE

Koi is a raw meat dish that is prevalent in Lao culture and in the northeastern Thailand region of Isan. The most popular iterations of koi are prepared in a way similar to a salad. The basic recipe involves thinly sliced fish (usually locally cau... READ MORE

Cá tai tượng chiên xù is a traditional dish originating from the Mekong Delta area. This specialty is made by deep-frying elephant ear fish until it becomes crispy and fully cooked, and then it can be served as it is. The meaty... READ MORE

Sinanglay is a traditional dish originating from the Bicol area. The dish is usually made with a combination of fish (usually tilapia), tomatoes, onions, garlic, ginger, chili peppers, bok choy, coconut milk, and salt. The fish is typically stuffe... READ MORE

Adobong hito is a traditional stew originating from the Philippines. This type of adobo is made with a combination of catfish, crushed garlic, vinegar, ginger juice, lard, salt, and pepper. The fish is rinsed in vinegar, drained, rinsed in vinegar... READ MORE

Pla duk phat phet is a Thai fish specialty made with pieces of deep-fried catfish that are stir-fried in a spicy Thai red curry sauce. Apart from fresh Thai red curry paste (nam phrik kaeng phet daeng), the sauce typically contains ingred... READ MORE

Lẩu cá linh bông điên điển is a traditional dish originating from the Dong Thap province. This hot pot is made with a base of ca linh, a local freshwater fish, and river hemp flower called bong dien dien. If the fish is male, it... READ MORE

Trout and sturgeon hot pot is a traditional dish originating from the Sapa region, and it's prepared with sturgeon and a species of salmonid called rainbow trout. The rainbow trout and sturgeon have been farmed in the region since 2005, and nowada... READ MORE

Pa pỉnh tộp is a traditional dish originating from the Thai ethnic minority group in the northwest of Vietnam. The dish consists of freshwater mountain fish that's grilled until soft. The fish eat leaves, crustaceans, and moss, and as a result the... READ MORE

Bangus sa tausi is a popular Filipino dish featuring bangus (milkfish) cooked in a savory black soybean sauce known as tausi. This dish blends Filipino and Chinese culinary influences, combining the rich flavors of milkfish with the salty, umami t... READ MORE