Three-spined stickleback

Halong housewives distinguish the three-spined stickleback fishes in two types: the yellow flesh and the white flesh. The yellow ones have its skin yellowish are more delicious. The white fishes are slightly darker and with no yellow light. This type of fish is viscous and fishy so that you need to wash them well and leave them a while till dry before the operation.

Three-spined stickleback

And to the step of marinate to cook the fish with green banana needs attention. Spices fhe marinate includes galangal, fresh turmeric, shrimp paste, a little paprika or pepper, a little soup, a little seasoning. Make it so that when you eat the dish you can find it lightly sour, a little spicy, galangal aroma, yellowish of turmeric, smell of shrimp paste... Marinate enough spices and let them infuse into fish flesh for about 20 minutes then put the pot on the stove to simmer the fish. The last spices to sprinkle into the pot is chopped spring onion.
The dish served hot, with herbs, vermicelli. This is a favorite food for a drink.