Where to Eat Stonefish in District 1 - Try These 7 Must-Try Dishes

Why Stonefish Deserves Your Curiosity

Stonefish, or cá mặt quỷ, might not win beauty contests—but it’s one of the most treasured seafood items in Vietnam, known for its sweetness, firm texture, and umami depth. At Dai Viet Restaurant, this rare fish is transformed into seven distinct dishes that showcase its incredible versatility.

Served live from the tank and cooked to order, stonefish is never frozen, never rushed. It's prepared by chefs trained to handle its thick skin, fine bones, and rich flavor.

Don’t judge by the look—stonefish is one of the ocean’s finest secrets

Stonefish Soup With Chinese Celery and Tomatoes – Comfort in a Bowl

This dish is Dai Viet’s take on Vietnamese canh chua (sour soup), featuring light broth, herbs, and tangy tomatoes.

How it’s made: After being cut into large chunks, the stonefish is simmered with Chinese celery, pineapple, tomato, and tamarind broth. It's clean-tasting, slightly sour, and beautifully fragrant.

Stonefish Sashimi – A Japanese-Vietnamese Fusion

Delicate slices of raw stonefish are arranged like flower petals on crushed ice, served with wasabi, soy sauce, and pickled ginger. The texture is firm yet creamy, and the flavor is surprisingly clean with a subtle sweetness.

How it’s made: After selecting the fish, chefs carefully fillet it while still fresh and firm. Only those trained in sashimi technique are allowed to cut, ensuring precision and hygiene.

Clean. Cold. Perfectly sliced. Stonefish sashimi as pure as it gets

SEE MORE: Fall in Love with Tropical Rock Lobster at Dai Viet Restaurant

Steamed Stonefish With Whole Soybean – Subtle and Savory

One of Dai Viet’s most traditional dishes. The stonefish is steamed with fermented whole soybeans, scallions, and light fish sauce.

How it’s made: The fish is scored and laid atop softened soybeans, then steamed gently for 10–15 minutes. The result is tender meat infused with earthy, nutty notes from the soy.

Grilled Stonefish With Salt and Chili – Bold and Smoky

This is stonefish in its most rustic, fiery form. Marinated in chili salt and grilled over open flame, it develops crispy skin while the meat remains moist and juicy.

How it’s made: The fish is brushed with fish sauce, sea salt, and chopped chili, then grilled on charcoal for a smoky crust. The inside is basted in its own juices during cooking.

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A little char, a lot of flavor. This is stonefish, fire-kissed and unforgettable

SEE MORE: Ca Mau Crab – Dine All 6 Must-Try Crab Dishes at Dai Viet Saigon​​​​​​​

Steamed Stonefish With Soy Sauce & Hong Kong Style – Two Takes on Simplicity

These are twin variations of steamed fish, both highlighting the natural flavor of stonefish.

• Soy Sauce Steam: Fish is seasoned with garlic and light soy, then steamed until just cooked.

• Hong Kong Style: Includes added ginger, spring onions, and hot oil poured at the end to awaken aromas.

How it’s made: Timing is key. Overcooking ruins the texture, so chefs steam by eye and touch. Final garnishes add depth without overpowering the fish.

Stonefish Congee – Vietnam’s Answer to Seafood Risotto

This dish is both humble and luxurious. Creamy rice porridge serves as the canvas for tender pieces of stonefish, scallions, and a drizzle of sesame oil.

How it’s made: Fish bones are first simmered into a broth, which is then used to cook the rice until silky. Shredded fish meat is added at the end to retain moisture and flavor.

Behind the Scenes: How Dai Viet Treats Every Stonefish Like a Gem

At Dai Viet, the story doesn’t start in the kitchen—it begins in the water tanks.

Live Handling and Tank Maintenance

Stonefish are kept in high-oxygen tanks to reduce stress and preserve muscle integrity. Temperature and PH are checked hourly.

Chef Expertise

Only chefs certified in handling live fish are allowed to clean and prepare stonefish. Many trained under sashimi specialists or regional seafood masters.

Plating with Purpose

Dishes aren’t just served—they’re curated. Each garnish, sauce drizzle, and side dish complements the fish’s texture and taste.

Step Inside Dai Viet Restaurant – The Space, the Service, the Spirit

Dai Viet isn’t just a place to eat—it’s a destination. All 8 branches in District 1 are open 24/7, making it a haven for tourists, locals, and midnight cravings alike.

• Open kitchen: Watch your food being made

• Live seafood tanks: Pick your own fish

• Multilingual service: English, Korean, and Chinese spoken

• Elegant interiors: Wood and stone create a warm, coastal vibe

More than a meal—it’s an experience from tank to table

Seasonal Stonefish Specials – Only at Dai Viet

Depending on the season, Dai Viet introduces limited-time stonefish creations:

• Hotpot with Lotus Stem

• Crispy Fried Stonefish Skin wit Lime Pieces

• Stonefish Grilled with Young Peppercorns

These dishes offer new ways to enjoy the same great fish—always with the same Dai Viet quality.

Try Stonefish Once, Remember It Forever

Stonefish is more than rare—it’s memorable. At Dai Viet Restaurant, you’re not just trying a seafood dish. You’re stepping into a story of careful sourcing, culinary technique, and cultural pride.

Whether you prefer it raw, grilled, steamed, or stirred into creamy porridge, stonefish at Dai Viet will stay with youlong after the meal ends.