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Cooking Vietnam Cusine

Fish, Shrimp and Crab

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(Northern dish)

Cooking Vietnam

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ingredients: (makes 1 plate)

500 g (or one portion) snakehead fish
100 g pork fat
1 egg
1 bunch dill
enough cooking oil for frying
10 g salt
Fish sauce and pepper to taste
100 ml lime and chili sauce (see Sauce A1-II)


1. Dress fish, rub with salt to remove grease, de-bone and remove skin. Use a paper towel to absorb excess water, cut along the grain into 3x4><4 cm chunks, and marinate with fish sauce for 10 minutes.
2. Boil pork fat and dice into cubes (0.5 cm3).
3. Remove roots and stalks of dill, rinse and dice, then mix with pork fat.
4. Separate egg yolk and white.


1. Place marinated fish in a food processor and mince for two minutes. Add egg white and blend for another minute, then mix well with dill and pork fat.
2. Brush oil onto the surface of a large plate and place fish mixture onto it; flatten the mixture until it is about 2cm thick.
3. Heat water in a steamer. When the water boils, place the plate in and steam for 4-5 minutes. Remove the steamed fish and use a paper towel to absorb excess water.
4. Beat yolk, then brush on the surface of the steamed fish and fry in hot oil (160°C) until golden. Remove and drain.
Slice fish patty into 0.5x2x5 cm chunks and place on a plate.Serve warm and dip in iime and chili sauce.

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