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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
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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
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Method :
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Chop the mackerel into slices about 2.5 cm
thick.
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Wash the bean curds gently with water,
salt lightly to absorb the water and season.
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Cut the bean curds in half and then cut
them into cubes.
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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.
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Add the remaining oil. Add the pork, black
mushrooms, bamboo shoots, chili, root ginger, soy sauce, Nuoc Mam sauce,
wine and sugar. Stir fry.
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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.
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Reduce the heat to low and braise for 20
minutes.
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Taste and add the spring onions. Serve in
the pot when cooked.
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