Cá Nấu ngót by Jane Smith

Mon An Man Chinh – Noi Tro Nau An – Vietnamese cooking recipes in Vietnamese
Cá Nấu ngót by Jane Smith
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Cá Nấu ngót by Jane Smith

Ingredients:

* fresh firm flesh fish; salt water fish is much better than fresh water’s ones. Grouper (cá mú), red snapper, rock cods etc.

* plenty of fresh cilandro (stems & leaves), 2 – 3 bunches for a 2lbs. fish

* mushrooms: shiitake, and or enoki, button mushroom or king oyster mushroom etc.

* yellow onion (1 large one)

* celery (2 – 3 stems, if available) or else use ripe tomatoes

Preparation:

* clean the fish, then keep it inside the refrigerator until near serving time

* clean the cilandro, mushrooms. Keep the cilandro in whole length or cut into 2; slice the mushrooms.

** 5 minutes before serving, bring some water of the serving amount to boil, add celery and sliced onion, a small pinch of salt & sugar, then add the fish in whole or in large steaks; bring to boil, remove the impurity; taste for salt, adjust; cook the fish for no more than 5 minutes or when the flesh is barely removable from the bones (= just cooked)

** add the mushrooms; bring to boil again; then add the cilandro;

serve IMMEDIATELY with some freshly ground pepper.

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