Directions
- 1Place a pan on the stove and add 20 ml of cooking oil.
- 2Add 5 thinly sliced purple onions and 3 crushed garlic cloves.
- 3Add 2 hot chilies (cut in half or crushed) to the pan.
- 4Sauté until the onions turn golden brown.
- 5Add 200 g of pickled mustard greens to the pan and stir-fry on high heat for about 2 minutes until it becomes resilient.
- 6Pour in 200 ml of water.
- 7Add 10 g of sugar.
- 8Add 2 tablespoons of watermelon colored water (nước màu dưa hấu).
- 9Add 30 ml of 'Sếp Và Quốc' brand fish sauce.
- 10Mix all the ingredients and seasonings evenly.
- 11Place the prepared tuna at the bottom of the pan.
- 12Cover the tuna with the pickled mustard greens.
- 13Add 1 diagonally sliced horn pepper.
- 14Stew on low heat until the sauce thickens, for about 15 minutes.
- 15Cut 2 green onion stalks into segments, slicing thicker parts thinly.
- 16Sprinkle the green onions on top of the stew.
- 17Add a generous amount of pepper.
- 18Turn off the heat.
- 19Serve the stewed tuna with pickled mustard greens on a plate.
Ingredients
- 20 ml cooking oil
- 5 củ purple onions, thinly sliced
- 3 tép garlic cloves, crushed
- 2 trái hot chilies, cut in half or crushed
- 200 g pickled mustard greens
- 200 ml water
- 10 g sugar
- 2 muỗng ăn cơm watermelon colored water (nước màu dưa hấu)
- 30 ml fish sauce (Sếp Và Quốc brand)
- tuna
- 20 g salt
- 1 lít water for soaking fish
- 1 trái horn pepper, diagonally sliced
- 2 cọng green onions, cut into segments
- pepper
Equipment
chảo (pan)bếp (stove)đĩa (plate)
Tips
- To prevent tuna from being fishy, soak it in a solution of 20g salt per 1 liter of water for 1 hour to let the blood drain.
- When frying the pickled mustard greens, stir-fry on high heat for about 2 minutes to make them more resilient and prevent them from breaking apart during long cooking.
- Use good quality pickled mustard greens for the best flavor.
- Using 'Sếp Và Quốc' brand fish sauce eliminates the need for additional seasoning powder.
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