Grilled Mullet in Lotus Leaf

The bountiful southern provinces of Vietnam continue to be renowned for their exquisite dishes, blending local specialties with both simplicity and complexity in their cuisine. A notable example of this is Grilled Mullet Fish Wrapped in Lotus Leaves, a popular dish from Dong Thap. This delicacy has quickly gained popularity, attracting countless visitors to the province. The mullet fish is grilled, wrapped in lotus leaves, and paired with a rich tamarind sauce.

The mullet fish used in this recipe can be found in numerous ponds and springs throughout Dong Thap province. Each fish typically weighs around 0.5 kg. Unlike the fish farmed in urban areas, the wild mullet from Dong Thap boasts a firm and slender body. Consequently, the meat is particularly chewy, sweet, and largely free of bones. Upon being caught, these fish are thoroughly cleaned and then grilled over hot coals to perfection.
Photo: vietnamtravelmagazine.com

Great care must be taken during the grilling process, as improperly cooked fish can easily become burnt. A well-grilled mullet should have an appealing golden color, with its skin intact, enveloping the fragrant, tender meat within. Once the fish is grilled, it is cut in half and plated before being topped with crushed peanuts and a special sauce made from oil and onions, which enhances the overall aroma of the dish.

This grilled mullet is served with lotus leaves and tamarind sauce. Eating this dish resembles the experience of enjoying summer rolls, but instead of using rice paper, lotus leaves are utilized to wrap the fish and fresh herbs. Finally, be sure to dip the wrapped fish into the tangy tamarind sauce—this tropical condiment elevates the dish and ensures a memorable culinary experience!