Mackerel cooked in a pot lined with pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Mackerel -- cleaned & |
| Quartered | ||
| 2 | Pieces bean curd | |
| Salt | ||
| Salt and pepper -- for | ||
| Seasoning | ||
| 3 | tablespoons | Vegetable oil |
| 4 | ounces | Fresh pork sides -- cut into |
| Threads | ||
| 4 | ounces | Black Chinese mushrooms |
| Soaked in warm water, cut | ||
| Into threads | ||
| 1 | cup | Sliced bamboo shoots |
| 1 | Red chili peppers -- | |
| Chopped | ||
| 2 | slices | Ginger root -- chopped |
| 1 | tablespoon | Dark soy sauce |
| 1 | tablespoon | Nuoc Mam sauce |
| ½ | tablespoon | Wine cooler |
| 2½ | cup | Water |
| 2 | Green onions -- chopped | |
Directions
* (Ca Ma - Ca - Ren Kho Coi Thit Ba Chi).
1. Chop the mackerel into slices about 1 inch thick. 2. 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. 3. Heat a wok and pour in 1 tablespoon oil to fry the bean curd cubes. Set aside. Heat 1 tablespoon oil and fry the mackerel until both sides turn golden brown. 4. Add the remaining oil. Add the pork, black mushrooms, bamboo shoots, chili, ginger root, soy sauce, Nuoc Mam sauce, wine, and sugar and stir-fry. 5. Pour the contents of the wok into an earthenware pot or heavy pan, add the water and bring to a boil over a high heat. Reduce the heat to low and braise for 20 minutes. Taste and add the green onions. Serve in the pot when cooked. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc.
Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books