Vietnamese Clay Pot with Crispy Fish & Green Mango
If you want to impress this dish is perfect. Served with delicately flavoured coconut rice. Created by Sheffield College student chefs, winners of Zest Quest Asia 2018.
- Time: 30 min
- Servings: 2
Source: Tilda Rice UK
Ingredients
- Aubergine Clay Pot
- garlic, finely chopped
- sunflower oil
- tomatoes, quartered and the seeds removed
- lemongrass stick, base chopped finely and the stalk kept whole
- spring onion, cut into 3cm pieces
- Asian aubergines or 1 normal aubergine, cut into 4cm long & 1cm wide pieces
- red chilli, sliced into strips
- light soy sauce
- sugar
- turmeric
- of pepper
- Vietnamese basil if available, or normal basil
- Fresh coriander
- Mint leaves
- Crispy Fish
- bream
- red chillies
- water
- rice vinegar
- garlic
- green mango
- fish sauce
- Coconut Rice
- Tilda Fragrant Jasmine Rice
- Good pinch of salt
- unsweetened desiccated coconut
- vegetable/sunflower oil
- Boiling water to cover the rice
- coconut milk
- Tilda Coconut Steamed Basmati pouch