|
750 g
3
tablespoons
1
teaspoon
1
teaspoon
5
mm
2.5
5
cm
1
teaspoon
Handful
Garnishing :
2
2
sprigs
3
tablespoons
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Halibut, cut into 1 inch chunks
Vietnamese fish sauce
Salt
Pepper
Vegetable oil, for frying
Galangal, thinly sliced
Fresh root ginger, peeled and finely chopped
Ground turmeric
Dill, chopped
Spring onions, sliced
Coriander and basil leaves
Crushed roasted peanuts
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Method :
-
Put the halibut into a bowl, add the fish
sauce, salt and pepper.
-
Mix well. Cover and leave to marinate in
the refrigerator for 2 hours.
-
Pour oil into a wok, swirl it around and
heat it.
-
Add the galangal, ginger and turmeric and
stir.
-
Then add the chunks of halibut.
-
Mix well and cook over a moderate heat for
about 5 minutes, or until the fish is cooked through, stirring from time
to time.
-
Add the dill and mix in well.
-
Garnish the halibut with the spring
onions, peanuts, coriander and basil leaves.
-
Serve with the dipping sauce
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