Cá ngừ kho cải chua (Stewed Tuna with Pickled Mustard Greens)

Name: Cá ngừ kho cải chua (Stewed Tuna with Pickled Mustard Greens)
Total time: 15 min
Cuisine: Thai
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

15m

Serves 1

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Cá ngừ kho cải chua (Stewed Tuna with Pickled Mustard Greens)

facebook.com

15m

Serves 1

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.

Cá ngừ kho cải chua (Stewed Tuna with Pickled Mustard Greens)

15m

Serves 1

facebook.com

Cá ngừ kho cải chua (Stewed Tuna with Pickled Mustard Greens)

facebook.com

15m

Serves 1

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.