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Cooking Vietnam Cusine

Fish, Shrimp and Crab

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VIETNAM CUSINE RECIPES

BRAISED FISH IN COCONUT JUICE

(Southern dish)

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ingredients: (makes 1 plate)

500 g (or one portion) snakehead fish
500 ml coconut juice
50 ml fish sauce
1 ml caramel
5 g sugar
1 bulb garlic, pressed
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 2*4x5 cm chunks. Marinate with caramel, salt and pressed garlic for 30 minutes.

Cooking:

1. Place marinated fish in a pan; add fish sauce, sugar and cooking oil. Cook, using chopsticks to turn the fish over until it is well marinated. When marinade runs out, add coconut juice and bring to a boil, skimming the bubbles off the surface. Cover and reduce heat; continue to cook until fish is tender and the sauce covers half of the fish. Remove from heat and uncover.
2. Reheat before eating. Place fish on a plate, dress with gravy and sprinkle with pepper. Serve hot.




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