Parrotfish in Con Dao live at depths of around 20 meters, feeding mainly on algae and coral. Their spawning season extends from the 6th lunar month until the first lunar month of the following year.
Across the East Sea, the Paracel Islands (Hoàng Sa) are considered a true paradise for marine species, including parrotfish. These fish can be found year-round, with over 100 species living in saltwater environments worldwide. Vietnam alone hosts around 40 species.
Unlike many other fish, parrotfish vary greatly in size and color—ranging from pale pink and gray to vibrant blue and red. Smaller pale-pink parrotfish are thin and flat, about the size of two closed fingers, with a slightly humped head. Larger, rough-scaled species can reach the size of an adult hand, and locals often call them “parrotfish with armor.”
A Beloved Coastal Ingredient
Parrotfish is a favorite not only among coastal communities but also among visitors who try it for the first time. The head is considered the best part—rich, gelatinous, and slightly crunchy like cartilage.
Crispy Fried Parrotfish
With tender flesh and few bones, parrotfish can be cooked in various ways, but connoisseurs often prefer it deep-fried and glazed with garlic–chili fish sauce, or used in sour soup. The simplest and most loved version remains crispy fried parrotfish.
To prepare it, the fish is cleaned thoroughly, rubbed with coarse salt until the slime is removed, rinsed, and lightly seasoned. It is then fried over low heat until golden on both sides. A mixture of minced garlic, chili, sugar, MSG, and fish sauce is added into the pan, creating a fragrant, sticky glaze.
As the sauce thickens and coats the fish, a mouthwatering aroma fills the air. The result is a dish that’s crispy on the outside, rich and flavorful inside, with the peppery heat of chili perfectly complementing the natural sweetness of the fish.
Parrotfish Sour Soup
Equally irresistible is parrotfish sour soup. The fish is quickly seared in hot oil to remove any fishy smell, then simmered with tomatoes, bean sprouts, pineapple, Vietnamese herbs, chili, fish sauce, and pepper. The broth becomes tangy, refreshing, and deeply aromatic—perfect for warm family meals, especially at the start of the rainy season.
Parrotfish is mild, nutritious, and suitable for children, postpartum women, or anyone recovering from illness.
Parrotfish Hotpot
The most iconic dish, however, is parrotfish hotpot. The head is simmered to create a naturally sweet broth, while the body is marinated with ginger and spices. Once the broth is strained and seasoned, diners add vegetables such as water spinach, mustard greens, pumpkin flowers, celery, herbs, and more—sometimes up to a dozen varieties.
The colorful platter of vegetables is almost as impressive as the hotpot itself. Each ingredient is dipped briefly into the boiling broth and eaten with noodles or fresh vermicelli. A few slices of fresh chili make the dish even more delightful.
Steamed Parrotfish
During peak season, steamed parrotfish is also popular. Fresh whole fish is marinated lightly, then steamed until tender and fragrant. For a more elaborate version, the fish is steamed and topped with a sautéed mixture of minced pork, mushrooms, soy sauce, and broth. The dish is perfect when wrapped in rice paper with herbs and dipped in sweet–sour fish sauce.
A Fish Unlike Any Other
Parrotfish dishes may be simple and rustic, but they are deeply loved. There’s nothing more comforting than gathering with family over a hotpot or a plate of crispy fried parrotfish on a cool evening.
One unique fact makes parrotfish even more fascinating:
Unlike other marine creatures, parrotfish grind and consume coral, and their digestive system transforms it into fine white sand.
Many of the pristine white-sand beaches in island regions around the world—including Con Dao—are partly created by these remarkable fish.
