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Cooking Vietnam Cusine

Fish, Shrimp and Crab

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ingredients: (makes 1 plate)

400 g (or one portion) snakehead fish
150 g lean pork shoulder
50 g Chinese black mushrooms (preferably uniform)
1 bulb shallot, finely chopped
1 root ginger, finely chopped
5 ml white wine (40°)
1 bunch coriander
10 g salt
Fish sauce, pepper, and cooking oil to taste


1. Dress fish, rub with salt to remove grease, de-bone, and cut into 3x4x1 cm slices. Marinate with fish sauce, salt, pepper, white wine and ginger for 15 minutes.
2. Cut pork into 3x4x0.5 cm slices and marinate with fish sauce, salt, pepper and shallot for 15 minutes.
3. Soak mushrooms in water so that they expand. Remove stems, choose one round mushroom to set aside, and cut the rest in half.
4. Rinse coriander and remove roots.


1. Brush oil onto the inner surface of a large bowl; place the round mushroom in the center (upside down). Top with the pieces of marinated fish, pork and mushroom, covering the inner surface of the bowl all the way to the edge before filling in the center space. Add cooking oil when finished.
2. Heat water in a steamer. When the water boils, place the bowl inside and steam for 20 minutes until fish is cooked through.
3. Before eating, flip the bowl upside down onto a plate and decorate with coriander and pepper. Serve hot.

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