Grilled Oh Fish

O fish is available in the Central Coast provinces but Phu Yen O fish is the best. The fish belongs to the tuna family, the body is round and smooth, the back is blue and the belly is white, the biggest one is only the size of an adult's biceps. There are so many fish, so people who just eat a lot sometimes get stomachaches. The secret to eating fish but "smooth" the stomach, when eating meat, try to chew on the bones, especially the fish's tail, then swallow the water, release the carcass (because the fish bones are too hard to swallow for fear of getting stuck in the neck).

Grilled fish, before grilling, marinate the fish with onions, peppers, and garlic, then put it in the belly of green onions, grilled on a fragrant charcoal fire. When baking, wrap the foil to keep the water in the fish for sweetness. Cooked fish, peel off the foil and lightly grill the fish until it is scorched. The way to eat grilled fish is to eat it once, until you get old, the rice paper is broken into quarters, spread the water, spread each piece in the palm of your hand and then pick up the sprouts, grated coconut, thinly sliced eggplant, and then break the grilled rice paper to spread it evenly and then pick up the meat. grilled fish is about to be rolled up. Dip the intestines (O fish) until it is delicious to swallow.

O fish season is from February to September.