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VIETNAM CUSINE RECIPES

BRAISED FISH WITH BAMBOO SHOOTS

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ingredients: (makes 1 plate)

500 g (or one portion) grass carp
100 g bamboo shoots
3 g chili powder
1 bulb shallot, sliced
50 ml fish sauce
1 ml caramel
5 g sugar
50 ml cooking oil
10 g salt
Pepper to taste

Preparation:

1. Dress fish, rub with salt to remove grease, de-bone, and cut into 2x4x5 cm chunks. Marinate with salt, pepper and sliced shallot for 30 minutes.
2. Cut bamboo shoots into thin slices (0.5 cm thick) the same size as the fish chunks. Boil, wash and drain.

Cooking:

1. Place marinated fish and sliced bamboo shoots into a pan. Add fish sauce, caramel, sugar, chili powder and cooking oil. Cook over medium heat until fish and bamboo shoots are well marinated.
2. Add enough boiling water so that the fish is nearly covered. Cover and cook over low heat until the bamboo shoots are well cooked, the fish is tender, and the water covers one-fourth of the fish.
3. Place fish and bamboo shoots on a plate, dress with sauce, and sprinkle with pepper. Serve hot.



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