Canh Chua Đầu Cá Trắm

Serves 1
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Directions

  1. 1Prepare a pot of boiling water.
  2. 2Prepare a pot of boiling water.
  3. 3Prepare a pot of boiling water.
  4. 4Add ginger slices and white wine.
  5. 5Add ginger slices and white wine.
  6. 6Add ginger slices and white wine.
  7. 7Add the fish head and viscera.
  8. 8Add the fish head and viscera.
  9. 9Add the fish head and viscera.
  10. 10Scald the fish head and viscera to get rid of the fishy smell.
  11. 11Scald the fish head and viscera to get rid of the fishy smell.
  12. 12Scald the fish head and viscera to get rid of the fishy smell.
  13. 13Remove the fish from the pot.
  14. 14Remove the fish from the pot.
  15. 15Remove the fish from the pot.
  16. 16Add scallion infused oil.
  17. 17Add scallion infused oil.
  18. 18Add scallion infused oil.
  19. 19Add the fish fat and fry it.
  20. 20Add the fish fat and fry it.
  21. 21Add the fish fat and fry it.
  22. 22Remove the fat and reserve two ladles of oil.
  23. 23Remove the fat and reserve two ladles of oil.
  24. 24Remove the fat and reserve two ladles of oil.
  25. 25Add the shallots and fry until fragrant.
  26. 26Add the shallots and fry until fragrant.
  27. 27Add the shallots and fry until fragrant.
  28. 28Add the tomato wedges and saute.
  29. 29Add the tomato wedges and saute.
  30. 30Add the tomato wedges and saute.
  31. 31Add the fish head and viscera that had been scalded.
  32. 32Add the fish head and viscera that had been scalded.
  33. 33Add the fish head and viscera that had been scalded.
  34. 34Add bamboo shoots.
  35. 35Add bamboo shoots.
  36. 36Add bamboo shoots.
  37. 37Add water.
  38. 38Add water.
  39. 39Add water.
  40. 40Once the water boils, add pineapple, choysum, eggplant and green chili peppers.
  41. 41Once the water boils, add pineapple, choysum, eggplant and green chili peppers.
  42. 42Once the water boils, add pineapple, choysum, eggplant and green chili peppers.
  43. 43Season with seasoning powder, MSG, fish sauce, salt and sugar.
  44. 44Season with seasoning powder, MSG, fish sauce, salt and sugar.
  45. 45Season with seasoning powder, MSG, fish sauce, salt and sugar.
  46. 46Add lime juice.
  47. 47Add lime juice.
  48. 48Add lime juice.
  49. 49Serve into a bowl.
  50. 50Serve into a bowl.
  51. 51Serve into a bowl.

Ingredients

  • ginger slices
  • ginger slices
  • ginger slices
  • white wine
  • white wine
  • white wine
  • fish head and viscera
  • fish head and viscera
  • fish head and viscera
  • 2 tablespoons scallion infused oil
  • 2 tablespoons scallion infused oil
  • 2 tablespoons scallion infused oil
  • fish fat
  • fish fat
  • fish fat
  • 1 tablespoon shallots minced
  • 1 tablespoon shallots minced
  • 1 tablespoon shallots minced
  • 2 tomatoes cut into wedges
  • 2 tomatoes cut into wedges
  • 2 tomatoes cut into wedges
  • 200 grams bamboo shoots
  • 200 grams bamboo shoots
  • 200 grams bamboo shoots
  • 3 liters water
  • 3 liters water
  • 3 liters water
  • 100 grams pineapple cut into triangular slices
  • 100 grams pineapple cut into triangular slices
  • 100 grams pineapple cut into triangular slices
  • 2 pieces choysum
  • 2 pieces choysum
  • 2 pieces choysum
  • 2 pieces eggplant
  • 2 pieces eggplant
  • 2 pieces eggplant
  • 2 green chili peppers
  • 2 green chili peppers
  • 2 green chili peppers
  • 20 grams seasoning powder
  • 20 grams seasoning powder
  • 20 grams seasoning powder
  • 10 grams MSG
  • 10 grams MSG
  • 10 grams MSG
  • 50 grams fish sauce
  • 50 grams fish sauce
  • 50 grams fish sauce
  • 15 grams salt
  • 15 grams salt
  • 15 grams salt
  • 10 grams sugar
  • 10 grams sugar
  • 10 grams sugar
  • 1 fruit lime juice
  • 1 fruit lime juice
  • 1 fruit lime juice

Equipment

pottongs