The mango fish is a scaleless fish that mainly lives at the estuary of the Mekong River in Vietnam. It is a saltwater fish with plump flesh and grayish white body.

As a kind of fish, mango fish has all the nutritional value of fish, including animal protein, calcium, phosphorus and vitamins A, D, B1, B2 and other substances. Pork, chicken and other animal meats are high in vitamin C and are easily digested and absorbed by the human body, with an absorption rate as high as 96%. Because the muscle fibers of mango meat are thin, have a large amount of soluble gel-forming substances, and have a soft structure, they are more suitable for patients, middle-aged and elderly people and children. Mango fish is also rich in a variety of unsaturated fatty acids that are only found in aquatic animals. It can lower cholesterol and triglycerides, prevent blood coagulation, and has a good effect on preventing coronary heart disease and cerebral hemorrhage.

The benefits of eating mango fish have been well verified among Vietnamese people. A survey found that the mortality rates of myocardial infarction and cerebrovascular infarction are also significantly different in Vietnam. The ratio in the blood of fishermen at the Mekong River estuary It is 2.12%, and that of farmers is 12.24%. Later, researchers accidentally discovered that mango fish contains a large number of beneficial substances that soften blood vessels and reduce blood viscosity. This also proves that mango fish can help prevent myocardial infarction and cerebrovascular infarction.

Mango fish recipe:

Ingredients: 1 mango, fish egg white, 1 coriander leaf, a little tomato skin, salt, sugar, salad oil, starch, cooking wine. Steps: 1. Buy a mango with a lot of flesh. I I chose Australian mango which has more meat. 2 Peel, slice, cut into sections, and then start dicing. Cut into pieces about the same size as corn. Set aside for later use. 3 Use the middle section of a large herring. 4 Peel off the skin and remove the bones. Same as mango. 5. Slice first, 6. Then cut into sections, then dice. 7. Add salt and cooking wine. Put the egg white of an egg into the diced fish, and add an appropriate amount of starch to make it slurry. 8. This step will make the fish more tender after it is cooked. Then put Set aside for later use. 9 Peel a tomato, arrange the skin into a rosette shape, and put coriander leaves on the plate. 10 Heat a pan with a little fish oil, add the battered fish cubes, and stir-fry until cooked. The action is as follows: Be gentle and don't use too much force. After frying, put it aside. 11. Clean the pot, add oil and a little water, not too much, just a little is enough. Add salt to the water to taste, then heat the pot and put a little fish oil in it. Add the battered diced fish and stir-fry until cooked. Be gentle and don't use too much force. After frying, put it aside. 12. Wash the pot, add oil and a little water, not too much, just a little is enough. Put it in the water. Season with salt, and add a little bit of sugar. The amount of sugar should not be too much, it just gives the dish a fresh name. Then pour in the diced mango meat, and then add the diced fish meat and stir-fry. Let the diced fish and mango be covered in After adding the flavor, turn off the heat and put the name on the plate