Stir-fried seafood with mint, garlic, and chilies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Fish fillets |
| 6 | Mussels | |
| 1 | small | Uncooked crab -- cleaned and |
| Chopped | ||
| 4 | ounces | Squid pieces |
| 4 | ounces | Uncooked shrimp |
| 4 | ounces | Scallops |
| 2 | Cloves garlic -- chopped | |
| 2 | larges | Fresh chili peppers -- |
| Chopped | ||
| 1 | tablespoon | Cilantro roots -- chopped |
| 1 | tablespoon | Vegetable oil |
| 2 | tablespoons | Oyster sauce |
| 2 | tablespoons | Nuoc Mam sauce |
| OR | ||
| 2 | tablespoons | Light soy sauce and 1 tsp |
| Anchovy sauce | ||
| Mixed well | ||
| 1 | Sweet bell pepper -- cut in | |
| Strips | ||
| 1 | Onion -- thinly sliced | |
| 2 | Shallots -- thinly sliced | |
| 4 | tablespoons | Fresh mint -- chopped |
Directions
* (Thuc An Bien Xao Voi Rau Thom, Toi Va Ot).
1. Wash and prepare the seafood. But the fish fillets into bite-sized pieces. Scrub the mussels and remove the beards. Take the limbs off the crab and crack the shell with a hammer so the meat is easy to remove at the table. Remove the outer shell, c 2. Put the garlic, chilies, and cilantro root in a blender and make a coarse paste. Put to one side. 3. Heat the oil and fry the garlic, chili and cilantro over medium heat. Add the seafood and stir-fry gently so the fish fillet does not break up. Add the oyster sauce and NuocMam sauce. Taste, cover and simmer for a few minutes. 4. Remove the lid and add the sweet bell pepper, onion, shallots, and mint, and stir-fry gently (the fish fillets are now even more delicate) for a couple of minutes then remove from the heat. 5. Arrange on a large, shallow serving dish and garnish with whatever herbs you happen to have around. Serve with a large bowl of steaming rice.
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