Fried Fish with Lemongrass
Zesty lemongrass cooked with garlic and fresh chilies makes an appetizing complement to freshly-fried fish.
1½ lbs (700 g) fresh whole fish of fillets, such as red snapper or sea bass
5 tablespoons oil
Sprigs of coriander leaves (cilantro), to garnish
Marinade
2 stalks lemongrass, thick bottom part only, outer layers discarded, inner part minced
3 cloves garlic, minced
2 finger-length chilies, deseeded and minced
2 tablespoons fish sauce
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
½ teaspoon curry or turmeric powder
1 If using whole fish, clean and scale the fish and score each side diagonally several times. Pat the fish dry with paper towels and set aside.
2 Combine the Marinade ingredients in a bowl and mix well. Pour the Marinade over the fish and coat the fish evenly. Allow to marinate for at least 1 hour.
3 Heat the oil in a wok or large skillet over medium heat until hot. Pan-fry the marinated fish for about 7 minutes on each side, until crispy and golden brown. Remove and drain on paper towels. Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve immediately.
Serves 4 to 6
Preparation time: 15 mins + 1 hour to marinate
Cooking time: 15 mins
Fish Sauteed with Dill and Tomatoes
This Vietnamese fried fish sings with complementary flavors and textures, and rates high marks. This recipe will serve four as part of a larger meal, but two will finish it without any problems.
1½ lbs (700 g) fish fillets or fish steaks
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
3 tablespoons flour, for dredging
4 tablespoons oil
Sauce
1 tablespoon oil
3 shallots, thinly sliced
4 cloves garlic, minced
3 large ripe tomatoes, blanched, skinned and deseeded, flesh diced (or use 1 cup canned chopped tomatoes)
½ cup (125 ml) chicken stock or ¼ stock cube dissolved in ½cup (125 ml) hot water
1½ tablespoons fish sauce
1 teaspoon sugar
1 spring onion, cut into short lengths
¼ cup (10 g) minced dill
2 tablespoons minced coriander leaves (cilantro)
4 tablespoons roasted unsalted peanuts, crushed (optional)
1 Place the fish fillets or steaks on a plate. Rub the fish sauce and black pepper into the fish, then dredge the fish in the flour until thoroughly coated. Shake off the excess flour.
2 Heat the oil in a wok or large skillet over medium heat until hot. Pan-fry the coated fish until golden brown, 4 to 5 minutes on each side. Remove from the heat and drain on paper towels. Set aside.
3 To make the Sauce, heat the oil in a wok or skillet over medium heat and stir-fry the shallots and garlic until fragrant and golden brown, 1 to 2 minutes. Add the tomatoes and stir-fry for 2 more minutes. Add the chicken stock and simmer uncovered for about 5 minutes, seasoning with the fish sauce and sugar. Finally add the fried fish, spring onion, dill and coriander leaves (cilantro), and mix well. Remove from the heat and transfer to a serving platter. Sprinkle the peanuts (if using) on top and serve hot with steamed rice.
Serves 4
Preparation time: 20 mins
Cooking time: 20 mins
Fish in Caramel Sauce
The Vietnamese typically use catfish for this dish, but any firm-fleshed fish will do. Use whole fish or large slices of cross-cut fillets as these keep whole better. The fish is delicious served over steamed rice.
2 tablespoons oil
1½ lbs (700 g) catfish fillets, cut into thick slices
½ in (1 cm) fresh ginger root, peeled and grated
Sprigs of coriander leaves (cilantro), to garnish
Caramel Sauce
2/3 cup (135 g) sugar
½ cup (125 ml) fish sauce
8 shallots, thinly sliced
½ teaspoon freshly ground black pepper
1 To make the Caramel Sauce, heat the sugar in a skillet over low heat, stirring constantly, until it begins to melt and caramelize, after 3 to 5 minutes. Remove from the heat and add the fish sauce. Return the pan to the heat and bring the mixture to a boil over medium heat. Simmer uncovered for about 5 minutes, stirring constantly until the mixture turns into a thick syrup. Add the shallots and black pepper, mix well and remove from the heat. This yields about 2/3 cup (165 ml) of sauce.
2 Heat the oil in a wok or skillet over medium heat. Add the fish and stir-fry for 2 to 3 minutes. Add the ginger and Caramel Sauce, and bring the mixture to a boil. Reduce the heat to low and simmer uncovered for 5 more minutes, until the fish is cooked. Remove from the heat and transfer to a serving platter.
3 Garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Serves 4 to 6
Preparation time: 10 mins
Cooking time: 10 mins
Stir-fried Fish with Mushrooms and Ginger
The perfect duo, fresh ginger and bean sauce, perk up this stir-fried fish. For the snappiest flavor, look for fresh young ginger.
3 tablespoons oil
3 cloves garlic, minced
3 in (8 cm) fresh ginger root, peeled and cut into thin strips to yield V2 cup 3 fresh shiitake mushrooms, stems discarded, caps sliced into thin strips
1 tablespoon hoisin sauce
¼ cup (60 ml) chicken stock or ⅛stock cube dissolved in ¼ cup (60 ml) hot water
1 lb (500 g) flounder or other white fish fillets, thinly sliced
2 teaspoons fish sauce
1 teaspoon sugar
½ teaspoon freshly ground black pepper
1 to 2 finger-length chilies, deseeded and cut into thin strips (optional)
1 spring onion, cut into lengths, to garnish
Sprig of coriander leaves (cilantro), to garnish
1 Heat the oil in a wok or skillet over medium heat. Stir-fry the garlic, ginger and mushrooms for 2 to 3 minutes, until fragrant. Add the hoisin sauce and stir-fry for a few seconds, then add the chicken stock and bring the mixture to a boil. Stir in the fish pieces and simmer uncovered, seasoning with the fish sauce, sugar and black pepper, until cooked, 3 to 5 minutes. Finally add the chili (if using), mix well and remove from the heat.
2 Transfer to a serving platter, garnish with spring onion and coriander leaves (cilantro), and serve hot with steamed rice.
Serves 4
Preparation time: 8 mins
Cooking time: 10 mins
Honey Ginger Shrimp
In this easy recipe, large shrimp are marinated then stir-fried, with honey added at the last minute for a delicious touch of sweetness. For a more dramatic appearance, peel the shrimp but leave the heads and tails intact.
1½ lbs (700 g) fresh large shrimp, peeled and deveined
2 tablespoons oil
3 cloves garlic, minced
1 tablespoon soy sauce
1½ tablespoons honey
2 spring onions, cut into lengths
Marinade
½ tablespoon rice wine, sherry or sake
2 teaspoons fish sauce
1 tablespoon ginger juice (pressed from grated young ginger root)
1 teaspoon freshly ground black pepper
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok or large skillet over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the shrimp and the Marinade, and stir-fry until the shrimp turn pink and are just cooked, about 1 minute. Season with the soy sauce and honey, and continue to stir-fry for 2 more minutes. Finally add the spring onions and mix well. Remove from the heat, transfer to a serving platter and serve hot with steamed rice.
Serves 4
Preparation time: 10 mins + 30 mins to marinate
Cooking time: 5 mins
Stir-fried Garlic Shrimp
1½ lbs (700 g) fresh large shrimp, peeled and deveined
3 tablespoons oil
4 cloves garlic, minced
1 to 2 finger-length chilies, deseeded and minced
1 tablespoon oyster sauce
Sprigs of coriander leaves (cilantro), to garnish
Marinade
2 teaspoons minced garlic
1 tablespoon fish sauce
¼ teaspoon salt
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok or large skillet over high heat, add the shrimp and stir-fry until cooked, 2 to 3 minutes. Remove from the heat and transfer to a serving platter.
3 Reheat the remaining oil in the pan over medium heat. Stir-fry the garlic and chilies for 1 to 2 minutes, until fragrant, and season with the oyster sauce. Remove from the pan and spoon the mixture over the shrimp. Garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Serves 4
Preparation time: 10 mins + 30 mins to marinate
Cooking time: 7 mins
Black Pepper Sauce Crabs
2 to 3 fresh medium crabs (3 lbs/1½kg)
3 tablespoons oil
1 tablespoon minced garlic
1 tablespoon freshly ground black pepper
½ teaspoon sugar
½ teaspoon salt
½ cup (125 ml) chicken stock or ¼ stock cube dissolved in ½ cup (125 ml) hot water
1 spring onion, thinly sliced
Serves 4
Preparation time: 20 mins
Cooking time: 15 mins
1 Scrub and rinse the crabs thoroughly. Detach the claws from each crab. Lift off the carapace and discard. Scrape out any roe and discard the gills. Rinse well, halve the crabs with a cleaver and crack the claws with a mallet.
2 Heat the oil in a wok over high heat and stir-fry the garlic and black pepper until fragrant, about 30 seconds. Add the crabs and stir-fry for 2 to 3 minutes, seasoning with the sugar and salt. Add the chicken stock, mix well and simmer for 3 to 5 minutes, covering the wok. Finally add the spring onion, stir well and remove from the heat.
3 Transfer the crabs to a serving platter and serve immediately.
Spicy Lemongrass Shrimp
This easy shrimp dish has a touch of sweetness typical of many Vietnamese dishes, as well as the fragrance of lemongrass, rice wine and fish sauce. Stir-fry over high heat for the best flavor and texture.
1½ lbs (700 g) fresh medium shrimp, peeled and deveined
2 tablespoons oil
2 teaspoons minced garlic
¼ teaspoon salt
Sprigs of coriander leaves (cilantro), to garnish
Marinade
2 teaspoons fish sauce
2 teaspoons rice wine, sherry or sake
2 teaspoons sugar
1 finger-length red chili, deseeded and minced or ground to a paste in a mortar
¼ teaspoon freshly ground black pepper
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced
1 teaspoon minced garlic
1 Combine the Marinade ingredients in a large bowl and mix well. Place the shrimp in the Marinade and mix until well coated. Allow to marinate for at least 30 minutes.
2 Heat the oil in a wok over high heat and stir-fry the garlic until fragrant and golden brown, about 30 seconds. Add the shrimp with the Marinade, and stir-fry until the shrimp turn pink and are just cooked, 2 to 3 minutes. Finally season with the salt and remove from the heat.
3 Transfer to a serving platter, garnish with coriander leaves (cilantro) and serve hot with steamed rice.
Serves 4
Preparation time: 20 mins + 30 mins to marinate
Cooking time: 5 mins
Stuffed Crabs
This recipe for crabs stuffed with crabmeat, pork and seasonings is really delicious, and as it can be prepared well in advance, it's ideal for entertaining. For a quicker and an easier version, use cooked crabmeat instead of fresh crabs and form the Filling into crab cakes to be pan-fried.
Oil for deep-frying
Sprigs of coriander leaves (cilantro), to garnish
Filling
4 fresh medium crabs (about 1 lb/500 g each)
4 oz (120 g) ground pork
3 shallots, minced
1 clove garlic, minced
2 to 3 shiitake mushrooms, stems discarded, caps minced
1 small packet (25 g) dried glass noodles, soaked in water until soft and drained, cut into short lengths to yield ½ cup
1 egg, beaten
2 teaspoons fish sauce
½ teaspoon freshly ground black pepper
2 teaspoons cornstarch, for dredging
Serves 4 to 6
Preparation time: 25 mins
Cooking time: 30 mins
1 To make the Filling, scrub and rinse the crabs thoroughly, then steam for 20 to 25 minutes, until cooked. Set aside to cool. Detach the claws from each crab and lift off the carapace. Reserve the carapace to be stuffed later, discard the gills and spongy grey matter from each crab, then quarter the crab with a cleaver and crack the claws with a mallet. Carefully extract the crabmeat from all the crabs and claws, and place in a large bowl. Combine the crabmeat with all the other ingredients and mix well. Divide the crabmeat mixture into 4 equal portions.
2 Pat the carapaces dry with paper towels. Dredge the inside of each carapace with ½ teaspoon of the corn-starch, shaking off the excess cornstarch. Wet your hands, stuff each carapace with a portion of the crab-meat mixture. The stuffed crabs can now be refrigerated until just before they are required.
3 Heat the oil in a wok or saucepan over medium-high heat until hot. Gently lower the stuffed crabs into the hot oil, with the stuffed side facing down, and deep-fry for 2 to 3 minutes on each side, until crispy and golden brown. Remove and drain on paper towels.
4 Arrange the stuffed crabs on a serving platter, garnish with coriander leaves (cilantro) and serve.
Alternatively, you can make crab cakes by using 12 oz (350 g) cooked crabmeat in place of the fresh crabs. Combine the crabmeat with all the other ingredients and mix well. Flour your hands, form the Filling into little patties (each from 1½ tablespoons of the Filling), then deep-fry for 2 to 3 minutes over medium heat until crispy and golden brown.
