Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Stir Fried Seafood with Mint, Garlic and Chilies Recipe

(Thuc An Bien Xao Voi Rau Thom, Toi Va Ot)

Ingredients : Serves 4

100 g

6

1

100 g

100 g

100 g

2 cloves

2

1 tablespoon

50 ml

30 ml

30 ml

 

1

1

2

4 tablespoons

Fish fillets

Mussels

Small uncooked crab, cleaned and chopped

Squid pieces

Uncooked shrimps

Scallops

Garlic, chopped

Large fresh chili peppers, chopped

Coriander root, chopped

Vegetable oil

Oyster sauce

Nuoc Mam sauce

mixed well with 5ml anchovy sauce

Sweet pepper, cut in strips

Onion, thinly sliced

Shallots, thinly sliced

Fresh mint, chopped

Method :
  • Wash and prepare the seafood. Cut 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, clean out the crab body and break into bite-sized pieces. Set aside.

  • Put the garlic, chilies and coriander root in a blender and make a coarse paste. Put to one side.

  • Heat the oil and fry the garlic, chili and coriander over medium heat. Add the seafood and stir fry gently so the fish fillet does not break up. Add the oyster sauce and Nuoc Cham sauce. Taste, cover and simmer for a few minutes.

  • Remove the lid and add the sweet 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.

  • 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.

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