Ingredients
- One whole fish of grouper, red snapper or red tilapia
- 50 gram of carrot
- 50 gram of cauliflower or broccoli
- ½ onion
- 1 branch of celery
- ½ green pepper
- 10 gram of Chinese mushroom
- 10 gram of vermicelli
- 02 cloves of garlic
- Soya sauce, oyster sauce, salt, pepper, sugar, cooking oil and some coconut juice (or fresh water)
- Rice-paper
Preparation
Fish gets scale and wash/clean
Carrot: get 03 cuts around then cut 01 cm thick
Cauliflower/ broccoli: wash and cut in cube
Onion cuts into trunks
Celery: cut 5 cm long
Chinese mushroom: soak in warm water, remove roots then cut 4cm x 4cm
Vermicelli: soak in warm water and cut 5 cm long
Garlic: crush/break
Cooking
1/3 Deep fried the fish then put in a deep large oval plate.
Heat 2 spoon of oil in a wok, add chopped garlic till golden brown, add all vegetable into the wok (not vermicelli) stir-fried 2 minutes pour 10 ml (01 cup) of coconut juice/fresh water.
Season 02 spoons of soya sauce, 02 spoons of oyster sauce, 01 spoon of sugar, 01 tea spoon of salt. Try to taste if you like it then pour over the top of the fish in the plate, scatter vermicelli over the top.
Put the whole plate into a steamed cooking jar and cook about 10 – 15 minute on a low fire.
Get it out and use rice-paper to wrap rolls with whatever you love, deep in soya sauce then enjoy.
Ingredients
Serves: 2 people
- 1 tablespoons vegetable oil
- 2 tablespoon of sugar
- 2 cloves garlic, minced
- 2 shallots, chopped
- 400g of mackerel or sea bass cut into pieces
- 100g of lean and fat meat mixed
- caramel sauce
- 2 tablespoons fish sauce
- 3 tablespoons coconut juice or water
- 2 green onions, cut into 2 cm long.
- 1/2 teaspoon ground black pepper
- Some slices of chili
Preparation and cooking
Heat vegetable oil in the cooking pan and add 1 table spoon of sugar on the low fire till the sugar change to brown color, add garlic and shallot then turn off the fire. Twist and turn the fish and lean and fat meat mixed to be covered in the caramel sauce.
Now we add fish sauce, sugar and black pepper to marinate for 30 minutes.
Cooking on very low fire for 4 minutes so that the fish can absorb the ingredients before adding coconut juice. Keeping cooking on low fire till the sauce is thick then garnish with green onion and sliced chili.
Serve with steamed rice and vegetables.
