Braised Beltfish With Pickled Mustard Greens Recipe by Bếp của Quỳnh
Cooking Instructions 45 minutes 1 Rinse the beltfish steaks with diluted salt water and drain well. 2 Heat oil in a pan, add shallots and sauté until fragrant. Add chili powder, 1 tablespoon fish sauce, and 1/2 cup water (about 120 ml). Bring to a boil, then arrange the fish steaks in the pan. Once boiling, reduce the heat and skim off any foam. 3 Squeeze excess liquid from the pickled mustard greens and add them to the pan with the fish. Break a few green chilies and add them in. Season with a little sugar and fish sauce to taste. Gently turn the fish to coat evenly. Simmer on low heat for about 15 minutes, then turn off the heat and sprinkle with black pepper. Transfer the fish to a plate and serve hot with steamed rice. 1 Rinse the beltfish steaks with diluted salt water and drain well. 1 Rinse the beltfish steaks with diluted salt water and drain well. 2 Heat oil in a pan, add shallots and sauté until fragrant. Add chili powder, 1 tablespoon fish sauce, and 1/2 cup water (about 120 ml). Bring to a boil, then arrange the fish steaks in the pan. Once boiling, reduce the heat and skim off any foam. 2 Heat oil in a pan, add shallots and sauté until fragrant. Add chili powder, 1 tablespoon fish sauce, and 1/2 cup water (about 120 ml). Bring to a boil, then arrange the fish steaks in the pan. Once boiling, reduce the heat and skim off any foam. 3 Squeeze excess liquid from the pickled mustard greens and add them to the pan with the fish. Break a few green chilies and add them in. Season with a little sugar and fish sauce to taste. Gently turn the fish to coat evenly. Simmer on low heat for about 15 minutes, then turn off the heat and sprinkle with black pepper. Transfer the fish to a plate and serve hot with steamed rice. 3 Squeeze excess liquid from the pickled mustard greens and add them to the pan with the fish. Break a few green chilies and add them in. Season with a little sugar and fish sauce to taste. Gently turn the fish to coat evenly. Simmer on low heat for about 15 minutes, then turn off the heat and sprinkle with black pepper. Transfer the fish to a plate and serve hot with steamed rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls 61. Brazilian lemonade Culantro Coriander Fish Sauce | Mắm Ngò Rau Răm Chicken Bacon Ranch Sandwich (gluten free, dairy free) Spaghetti Bolognese with Minced Pork Vietnamese Ginger Fish Sauce | Mắm Gừng 61. Brazilian lemonade Culantro Coriander Fish Sauce | Mắm Ngò Rau Răm Chicken Bacon Ranch Sandwich (gluten free, dairy free) Spaghetti Bolognese with Minced Pork Vietnamese Ginger Fish Sauce | Mắm Gừng Korean Jelly Milk Wholesome Aloo Dalia Upma cutlet Afghani egg curry High Protein Salad Fabulous rice patties 🤩 Rice 🍚 wine 🍷 update!! Yes it worked 🎉🥳 No bake Chocolate cheese cake Hojicha Latte Pathiri Korean Jelly Milk Wholesome Aloo Dalia Upma cutlet Afghani egg curry High Protein Salad Fabulous rice patties 🤩 Rice 🍚 wine 🍷 update!! Yes it worked 🎉🥳 No bake Chocolate cheese cake Hojicha Latte Pathiri