Facts
- Silver Pomfret is considered a luxury fish in Vietnamese cuisine and is traditionally served during Lunar New Year celebrations as a symbol of prosperity and good fortune.
- These fish are known for their distinctive diamond-shaped, compressed body and silvery scales that shimmer like mirrors in the water.
- In Vietnamese folklore, the Silver Pomfret is called ‘the moon fish’ because fishermen believed it only surfaced during full moon nights.
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Paradise Resort Signature Dish
Our signature preparation features whole Silver Pomfret grilled over coconut charcoal, basted with a secret blend of lemongrass, galangal, and wild honey. Served on a banana leaf with fresh herbs and our house-made tamarind dipping sauce
- Rich, buttery flavor with a firm yet tender texture. The meat is exceptionally white and stays moist when cooked properly.
- Best enjoyed with a cold Dalat wine or premium Sài Gòn Export beer. Complements perfectly with green mango salad and rice paper.
Facts
- Silver Pomfret is considered a luxury fish in Vietnamese cuisine and is traditionally served during Lunar New Year celebrations as a symbol of prosperity and good fortune.
- These fish are known for their distinctive diamond-shaped, compressed body and silvery scales that shimmer like mirrors in the water.
- In Vietnamese folklore, the Silver Pomfret is called ‘the moon fish’ because fishermen believed it only surfaced during full moon nights.
Sea Life Video
Watch in natural habitat
Fresh Catch Video
Fishermen & local market
Paradise Resort Signature Dish
Our signature preparation features whole Silver Pomfret grilled over coconut charcoal, basted with a secret blend of lemongrass, galangal, and wild honey. Served on a banana leaf with fresh herbs and our house-made tamarind dipping sauce
- Rich, buttery flavor with a firm yet tender texture. The meat is exceptionally white and stays moist when cooked properly.
- Best enjoyed with a cold Dalat wine or premium Sài Gòn Export beer. Complements perfectly with green mango salad and rice paper.
Facts
- Sailfish are the fastest fish in the ocean, capable of reaching speeds up to 110 km/h (68 mph), making them the ‘cheetahs of the sea.’
- Their iconic sail-like dorsal fin can be raised or lowered at will and is used to herd schools of fish during hunting, as well as for thermoregulation.
- In Vietnamese fishing culture, catching a sailfish is considered extremely prestigious, and the fish is often associated with strength and perseverance.
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At Paradise, we honor this magnificent fish with a delicate preparation. Thinly sliced sailfish is briefly seared and served with rice paper, fresh herbs, pickled garlic, and our signature wasabi-lime sauce. A true celebration of the sea.
- Firm, meaty texture similar to swordfish. Rich, slightly gamey flavor that pairs beautifully with bold accompaniments.
- Deserves a special sake or premium Vietnamese rice wine. Accompanied by pickled vegetables and fresh herb platter.
Facts
- Cobia are curious fish known to follow large marine animals like sharks, rays, and even boats, earning them the nickname ‘the dog of the sea.’
- They can grow incredibly fast—up to 6 kg in their first year—making them one of the most promising species for sustainable aquaculture.
- Cobia has a rich, buttery flavor often compared to premium fish like Chilean sea bass, but at a fraction of the environmental cost.
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Our Cobia Hot Pot is a communal experience. Thick slices of fresh cobia are cooked tableside in a bubbling broth of lemongrass, tomatoes, and tamarind. Served with a mountain of fresh greens, rice noodles, and herbs.
- Rich, almost buttery flavor with firm, dense flesh. The high oil content keeps it moist during cooking.
- Perfect with chilled coconut water or Vietnamese craft beer. The hot pot comes with fresh vegetables, tofu, and rice vermicelli.
Facts
- Groupers are born female and can change to male later in life, a phenomenon called protogynous hermaphroditism. This typically occurs when the dominant male in a group dies.
- These fish have a fascinating hunting technique—they create a sudden vacuum by rapidly opening their large mouths, sucking in prey in milliseconds.
- In Vietnamese culture, grouper is considered the ‘king of reef fish’ and is a must-have for important banquets and celebrations.
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Our Hong Kong-style steamed grouper is a testament to simplicity. The fresh fish is steamed whole with ginger, scallions, and premium soy sauce, then finished with a drizzle of smoking hot oil to release all the aromatics.
- Firm, meaty flesh with a clean, sweet flavor. The texture is satisfying without being chewy.
- Pairs excellently with a chilled Riesling or jasmine tea. Served with steamed bok choy and fragrant rice.
Facts
- Anchovies are the backbone of Vietnamese cuisine—they’re the key ingredient in nước mắm (fish sauce), which takes 12-18 months of fermentation to produce.
- A school of anchovies can contain millions of individuals, and their synchronized swimming is one of nature’s most mesmerizing spectacles.
- Despite their small size, anchovies are nutritional powerhouses, packed with omega-3 fatty acids, calcium, and protein.
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Our crispy anchovy appetizer is addictively delicious. Fresh anchovies are lightly dusted with rice flour and flash-fried until golden. Served with chili-lime salt and cold beer—the perfect beachside snack.
- Intensely savory with a pleasant oceanic brininess. When fried, they become crispy throughout, meant to be eaten whole.
- Essential pairing: ice-cold beer or a zesty lime soda. Perfect as a snack with green mango or as a topping for congee.
Facts
- Mackerel are among the fastest fish, capable of swimming at speeds up to 5.5 m/s, and they never stop moving—even when sleeping—to keep water flowing over their gills.
- The distinctive wavy stripes on a mackerel’s back are unique to each fish, like fingerprints, and help camouflage them from predators above.
- In Vietnam, mackerel is beloved for its rich, oily flesh that’s perfect for grilling—it’s often called ‘the fish that cooks itself’ due to its high fat content.
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Our grilled mackerel is marinated overnight in a blend of turmeric, fish sauce, and garlic, then grilled over coconut charcoal until the skin is crackling and caramelized. Served with fresh herbs and rice.
- Rich, assertive flavor with high oil content that keeps the flesh incredibly moist. Bold enough to stand up to strong seasonings.
- Best with a refreshing lager or lime juice with soda. Excellent with pickled vegetables and broken rice.
Facts
- Rabbitfish get their name from their small, rabbit-like mouths and gentle demeanor. Unlike their cute appearance suggests, they have venomous spines for defense.
- These fish are exclusively herbivores, grazing on algae and seaweed, which gives their flesh a unique, slightly grassy flavor.
- In Vietnam, rabbitfish are considered a delicacy and are traditionally eaten during spring when they feed on fresh seaweed, making their flavor most refined.
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Our rabbitfish is grilled simply with sea salt to let its natural sweetness shine. Served with a variety of fresh herbs, green banana, and fermented shrimp paste dip—a true taste of coastal Vietnam.
- Delicate, slightly sweet flesh with subtle grassy undertones from their seaweed diet. Very tender when fresh.
- Wonderful with rice wine or a light, citrusy white wine. Traditional pairing includes sour soup and steamed rice.
Facts
- Croakers are named for the distinctive drumming or croaking sounds they make using their swim bladder, especially during spawning season.
- The yellow croaker’s swim bladder is considered a delicacy in Chinese medicine and cuisine, sometimes fetching prices higher than the fish itself.
- These fish are most active during twilight hours, making dawn and dusk the best times to catch them—which is why local fishermen call them ‘sunset fish.’
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Our famous Canh Chua Cá Đù (Sour Fish Soup) features tender croaker in a tamarind-infused broth with pineapple, tomatoes, okra, and bean sprouts. Finished with fresh herbs and served bubbling hot.
- Mild, slightly sweet flavor with tender, flaky flesh. The meat holds together well in soups and stews.
- Perfect with steamed jasmine rice and cold coconut water. The sour soup is especially refreshing in hot weather.
