Vietnamese Recipes & Cuisines (Seafood)
Mackerel Cooked in a Pot Lined with Belly
(Ca Ma Ca Ren Kho Coi Thit Ba Chi)
Large mackerel, cleaned
Pork belly, cut into threads
Black Chinese mushrooms, soaked in warm
cut into threads
Salt and pepper for seasoning
Red chili pepper, chopped
Root ginger, chopped
Dark soy sauce
Nuoc Mam sauce
Spring onions, chopped
Chop the mackerel into slices about 2.5 cm
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
Reduce the heat to low and braise for 20
Taste and add the spring onions. Serve in
the pot when cooked.
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