Sticky rice with perch - Thai Binh specialty

If you have never been to Thai Binh and tried sticky rice with perch, you will surely be surprised and curious about such a strange dish. Can a combination of sticky rice and perch leaves be delicious and compatible?

However, for tourists who have had the opportunity to enjoy this dish or for locals, sticky rice with perch is no longer strange but has become a familiar part of daily life, even a famous specialty.

Not only does the dish have a strange name, but the ingredients used to create this dish are also very unique. Traditionally, the name of this dish comes from the rice cultivation in the fields where schools of tilapia frolic, eat young rice and are full of eggs. These two ingredients combine to create tilapia sticky rice, bringing an impressive and wonderful flavor. However, this way of raising tilapia is less popular today.

Making sticky rice with perch is not too complicated, but it requires time and effort to be meticulous in each step. The most time-consuming step is preparing the fish. The secret to delicious sticky rice is to choose golden sticky rice, with round, shiny grains and the aroma of new rice.

After soaking the sticky rice for about 6 - 8 hours to let it absorb water, then cook the sticky rice over low heat evenly. To make the sticky rice soft and chewy, you need to cook the sticky rice twice over heat, each time for about 30 minutes.

Sticky rice with perch is a harmonious blend of sticky rice and perch, two popular and familiar ingredients in this land. Soft sticky rice combined with firm perch meat, with a hint of onion and pepper, creates the unique flavor of this sticky rice dish. Sticky rice with perch does not have the fishy taste of fish but only has the aroma of sticky rice and the fatty taste of fish. On cold winter days, enjoying a bowl of warm, delicious and nutritious sticky rice with perch is truly an unforgettable experience for visitors.

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