Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Mackerel Cooked in a Pot Lined with Belly Pork Recipe

(Ca Ma Ca Ren Kho Coi Thit Ba Chi)

Ingredients : Serves 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

Method :
  • 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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