Saturday, May 29, 2010
Barramundi With Ginger And Lime Dipping Sauce (Ca Chien Nuoc Mam Gung)
If you are not paying attention you might mistake this for a Thai dish. In fact this is another simple but wonderful recipe from "Pleasure of a Vietnamese kitchen" that I would like to share with you. The beautiful dipping sauce in my last post acts as a sauce for the sweet tender fish. It is healthy, simple to make and very delicious! You may use whole fish or other firm white fish fillets with this. I think it will work very well with a whole grilled snapper.
P.S If you are a seafood lover and care about where your fish comes from, "The End Of The Line" might be a good watch at the cinema this weekend. I think the title says it all...
serves 4 as part of a Vietnamese meal
700 g of barramundi fillets, cut into large chunks
1/2 a telegraph cucumber
1 red chili, julienne
1 spring onion, sliced
1/4 cup of coriander leaves
corn flour for coating
Cut cucumber lengthwise and remove seeds then using a vegetable peeler to cut out thin long ribbons.
Add cucumber ribbons to the ginger and lime dipping sauce.
Season fish with salt and pepper then lightly dust fish with corn flour.
Shallow fry fish with peanut oil.
Place fish in a shallow bowl and arrange the cucumber ribbons over. Pour over the sauce.
Serve immediately with plenty of steamed rice.