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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
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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
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Method :
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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.
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Remove the outer shell, clean out the crab
body and break into bite-sized pieces. Set aside.
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Put the garlic, chilies and coriander root
in a blender and make a coarse paste. Put to one side.
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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.
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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.
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Arrange on a large, shallow serving dish
and garnish with whatever herbs you happen to have around.
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Serve with a large bowl of steaming rice.
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