In the spring, go to Po Ko river to eat goby fish

The landscape on this river is very lively and bustling when spring comes and Tet comes with many small boat wharves to serve people traveling and fishing on the river, especially during the goby season from September (last year). to February (next year).

Endemic goby species of Po Ko River

Traveling on the Po Ko River in the spring, visitors can fish to catch quite large goby fish – an “endemic” fish that has appeared in recent years. Tourists will end a full day of roaming and fishing on the river by boat when sunset gradually falls on the Central Highlands.

The most interesting thing is when night falls, the chirping sound of insects mixes with the cool forest breeze, small waves roll against the side of the boat, it is also the time when tourists spread out mats and gather on the boat waiting for the moon to rise with a glass of forest wine. Savor grilled, steamed, braised, porridge goby fish… that you caught yourself. At this time, the moon appeared, outside the boat, thousands of silvery moonlight fell across the lake surface and then burst onto the sparkling water surface as if taking tourists lost in a “movie scene” on “Po Ko Lake Cave”.

The “fishers” here said that the goby fishing season on the Po Ko River starts around winter and lasts until late spring. This fishing profession is also quite elaborate because it requires manual fishing and understanding of the characteristics of this fish as well as the cycle of ups and downs of water levels in each location and each season.

Because they live at the bottom of the river with yellow soil and lots of moss, Po Ko river goby fish are quite large (some weighing nearly 5 kilograms) with big heads and white bellies; fins, skin “camouflage” black, gray; Different from goby in other places, residents often call it “camouflage” goby or “Po Ko” goby.

This camouflage goby lives in the pure freshwater environment of the Po Ko River, so it is considered a clean food rich in nutrients. In particular, the camouflage goby has white meat, quite sweet and crispy, with few bones, but the bones are soft, so the camouflage goby is popular with many people. Camouflage goby is processed into delicious dishes such as: Cooking porridge, deep-frying, grilled, hot pot, braised, braised with turmeric or cooked in sour soup… all are delicious and full of flavor.

Po Ko goby fish braised with rim, braised with turmeric

Freshly caught Po Ko goby fish is processed into a delicious dried braised goby dish. First, scrub around the goby’s body to remove scales and slime; Cut the belly, remove the intestines, wash, drain and cut into pieces (because the fish is quite large) then marinate with spices such as fresh turmeric, purple onion, seasoning powder, chili powder, pepper; The water was colored, but after only 1 hour of simmering under the red fire, the golden cockroach wing-colored goby stew with a sweet fragrance was beautifully presented on the simple, simple tray of a mountainous family for a treat. distinguished guest”.

Po Ko goby braised with turmeric is cooked as follows: Clean the goby, drain and cut into pieces, marinate with spices such as fresh turmeric, purple onions, seasoning powder, chili powder, and pepper, leave for about 15 minutes to absorb the spices. Peel the turmeric, wash it and drain it, then cut it into thin pieces and chop the green onions. Put the pot on the stove, add cooking oil and stir-fry turmeric and purple onion until the turmeric turns a beautiful yellow color, add fish, season with fish sauce, sugar, add water and simmer until the water thickens. Season to taste, sprinkle green onions, pepper, chili and stir. The dish of Po Ko goby braised with turmeric is yellow, dotted with the green of green onions, and the red of chili, looking very eye-catching. This dish is eaten with hot, sticky white rice and each piece of fish is firm, fragrant, and has an indescribable smell of fresh turmeric.

Po Ko goby cooked in sour soup with giang leaves

Giang leaf soup with Po Ko goby is cooked as follows: Clean the goby’s scales, remove the gills, chop the fins, and cut into pieces. Pick the leaves, wash them, soak them in diluted salt water, and drain. Pour into a saucepan about 1 liter of boiling water. Put the fish in and simmer until the water boils again for about 10-15 minutes until the fish is cooked. Add the Giang leaves in after squeezing the leaves with your hands until they are crushed. Use chopsticks to gently mix the galangal leaves and a few crushed green chili peppers until they are evenly covered in the pot. Wait for the water in the pot to boil again for a few minutes, then lift it down, season to taste and drop in some chopped coriander leaves to enhance the aroma. A bowl of goby soup cooked with giang leaves is both delicious and delicious, imbued with the sour taste of giang leaves, the aroma of coriander and the moderate spiciness of chili, captivating many tourists from near and far.

In the early days of spring, when the weather is hot and sunny, tourists go to Kong Chro district (Gia Lai) to visit and sightsee on the poetic and charming Po Ko river and enjoy a meal with turmeric braised goby and sour fish soup. There’s nothing better than cooking gooseberry with giang leaves to “dispel fatigue”. The “mountain ladies” in Dak Ko Ning, Ya Ma… when cooking this soup often “soak” a song for tourists: “Goby fish cooked with galangal leaves/ I was in a trance after eating one bowl” or “The rumor of Po Ko goby fish/ Crispy meat, fatty meat, waiting for someone”.

The story goes that there was a Jrai “fisherwoman” along the Po Ko river who often treated her boyfriend from a Kinh ethnic group in the coastal region who came to her house to play with fish porridge. I don’t know whether it was because he loved the mountain girl in the fishing village or because he loved the “camouflage goby fish” that the two later became husband and wife. Later, there was a song passed down: “Delicious bowl of porridge/ Po Ko, I remember what you gave me/ Pray for abundant shrimp, fish…/ Sweet bowl of soup you cooked on spring day…”.