Cassasse is a traditional dish of the people of the Southern region, known for its rich and attractive flavor. This is a dish with a long history and has become an indispensable part of family meals and holidays. In this article, we will learn about the origin, preparation and interesting things surrounding this dish.
Origin of cassasse
Development history
Cassasse originates from the Mekong Delta, where people have used pangasius to prepare this dish for a long time. According to legend, during the reclamation period, people in the Southern region discovered a way to process pangasius to make it delicious and preserve it longer. Since then, cassasse has become a familiar dish and is passed down from generation to generation.
Main material
Cassasse is made from fresh pangasius, usually Hau River pangasius or Tien River pangasius. Fish is carefully selected, must have white, chewy meat and not be fishy. After being cleaned, the fish will be cut into small pieces and marinated with spices such as salt, pepper, garlic and chili. In addition, to increase the deliciousness and aroma of the dish, people also add herbs such as green onions, coriander and coriander.
How to prepare cassasse
Step 1: Clean the fish
After choosing fresh pangasius, you need to clean the fish by washing and drying with toilet paper. Then, cut the fish into small pieces about 3-4cm.
Step 2: Marinate the fish
In a small bowl, mix together seasonings such as salt, pepper, garlic and chili. Then, add the fish and mix well so the fish is evenly seasoned. To let the fish absorb the delicious spices, you should let the fish marinate for about 30 minutes.
Step 3: Fry the fish
Put oil in the pan and heat it. Then, add each piece of marinated fish and fry until the fish is golden brown on both sides. Be careful not to fry for too long to avoid the fish becoming dry and hard.
Tips for preparing cassasse
Choose fresh fish
To get the best cassasse, you should choose fresh and not fishy fish. If you can’t afford to choose fresh fish, you can use frozen fish but you need to defrost it completely before cooking.
Marinate the fish evenly with spices
In order for the fish to absorb the spices evenly, you should mix the fish well with the spices and leave for 30 minutes before frying.
Use hot oil
When frying fish, you should wait until the oil is completely hot before adding the fish. This helps keep the fish from sticking to the bottom of the pan and keeps the fish crispy.
Frequently asked questions about cassasse
Where does Cassasse come from?
Cassasse originates from the Mekong Delta, where people have used pangasius to prepare this dish for a long time.
What is the main raw material of cassasse?
The main ingredient of cassasse is fresh pangasius, usually Hau river pangasius or Tien river pangasius. In addition, there are spices such as salt, pepper, garlic and chili along with herbs such as green onions, coriander and coriander.
How to prepare cassasse?
To prepare cassasse, you need to clean the fish, marinate it with spices, then fry the fish until golden brown on both sides.
What other dishes can Cassasse be combined with?
Cassasse is often eaten with white rice and raw vegetables such as water spinach or fish mint. However, you can also combine it with soup or stir-fried mushrooms to have a nutritious meal.
How to know if fish is cooked?
You can check by poking the fish meat with chopsticks. If the fish meat is soft and no longer crispy, it means the fish is cooked.
Conclude
Cassasse is a typical dish of the Southern region, with a rich and attractive flavor. This is a dish with a long history and has become an indispensable part of family meals and holidays. Hopefully through this article, you will better understand the origin, preparation and interesting things surrounding this dish. Try making cassasse to have a delicious and nutritious meal for your family!
