Canh Chua Đầu Cá Trắm
Serves 1
Directions
- 1Prepare a pot of boiling water.
- 2Add ginger slices and white wine.
- 3Add the fish head and viscera.
- 4Scald the fish head and viscera to get rid of the fishy smell.
- 5Remove the fish from the pot.
- 6Add scallion infused oil.
- 7Add the fish fat and fry it.
- 8Remove the fat and reserve two ladles of oil.
- 9Add the shallots and fry until fragrant.
- 10Add the tomato wedges and saute.
- 11Add the fish head and viscera that had been scalded.
- 12Add bamboo shoots.
- 13Add water.
- 14Once the water boils, add pineapple, choysum, eggplant and green chili peppers.
- 15Season with seasoning powder, MSG, fish sauce, salt and sugar.
- 16Add lime juice.
- 17Serve into a bowl.
Ingredients
- ginger slices
- white wine
- fish head and viscera
- 2 tablespoons scallion infused oil
- fish fat
- 1 tablespoon shallots minced
- 2 tomatoes cut into wedges
- 200 grams bamboo shoots
- 3 liters water
- 100 grams pineapple cut into triangular slices
- 2 pieces choysum
- 2 pieces eggplant
- 2 green chili peppers
- 20 grams seasoning powder
- 10 grams MSG
- 50 grams fish sauce
- 15 grams salt
- 10 grams sugar
- 1 fruit lime juice
Equipment
pottongs
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