Recipe for 4 people
Preparation time: 20 min
Cooking time: 5 min
INGREDIENTS & PREPARATION
Nuoc cham vinaigrette
- 4 tablespoons fish sauce
- 4 tablespoons lime juice
- 4 tablespoons warm water
- 4 tablespoons brown sugar
- 2 cloves garlic
- Chopped chili (optional)
Preparation :
1. Combine the lime juice and sugar, and set aside to allow the sugar to dissolve.
2. Add the water and fish sauce along with the minced garlic, and mix well.
Fish
- 8 small rainbow trout fillets (about 500g)
- 2 tablespoons of Golden Paste
- 1 lemongrass stalk
- ½ bunch of cilantro
- 2 tablespoons of soy sauce
- 4 eggs
Preparation :
1. Mix the Golden Paste, finely chopped lemongrass and cilantro, soy sauce with a bit of water, and blend well until smooth.
2. Marinate the fish and refrigerate for 30 minutes.
3. Season both sides of the fillets.
4. With a pan over medium/high heat, cook the fillets skin-side down until the skin is nicely browned.
Turn the fillets, turn off the heat, and let them sit for a maximum of 1 minute.
5. Fry 4 eggs
Salad
- ½ red cabbage
- 3 orange carrots
- 1 bunch of spring onions
- ½ bunch of cilantro
- 1 handful of roasted peanuts
Preparation :
1. Grate or julienne the red cabbage and carrots.
2. Thinly slice the spring onions and cilantro.
3. Combine the ingredients in a bowl, add the dressing, and mix well.
