Ingredients Jump to Instructions ↓

  1. 4 2 2 pieces 1/4 teaspoon 45 ml 100 g 100 g 100 g 1 2 slices 15 ml 15 ml 8 ml 600 ml 2 Large mackerel, cleaned Bean curd Salt Vegetable oil Pork belly, cut into threads Black Chinese mushrooms, soaked in warm water, cut into threads Salt and pepper for seasoning Red chili pepper, chopped Root ginger, chopped Dark soy sauce Nuoc Mam sauce Wine Water Spring onions, chopped

Instructions Jump to Ingredients ↑

  1. : Chop the mackerel into slices about 2.5 cm thick. Wash the bean curds gently with water, salt lightly to absorb the water and season. Cut the bean curds in half and then cut them into cubes. Heat a wok and pour in 15ml oil to fry the bean curd cubes. Set aside. Heat 15ml oil and fry mackerel until both sides turn golden brown. Add the remaining oil. Add the pork, black mushrooms, bamboo shoots, chili, root ginger, soy sauce, Nuoc Mam sauce, wine and sugar. Stir fry. Pour the contents of the wok into an earthenware pot or heavy pan, add the water and bring to the boil over a high heat. Reduce the heat to low and braise for 20 minutes. Taste and add the spring onions. Serve in the pot when cooked.


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