Ingredient:
- Sun-dried scad fish
- Papaya, green mango, coriander, lettuce
- Fish sauce, tamarind, oyster sauce, sugar, cooking oil
- Red onions, garlic, peanuts
Making:
– Peel and wash the papaya and mango, shred them, then soak them in a bowl of water with a few ice cubes to keep them crisp for longer.
- Wash the fish thoroughly and drain. Heat a pan on the stove, add oil when hot. A tip to prevent oil from splattering is to add a little flour or cornstarch when the oil is hot, then wipe the fish dry. Fry the fish until golden brown and crispy, then remove to a plate. Let cool and tear into bite-sized pieces.
– Pick and wash the Vietnamese coriander and lettuce thoroughly.
- Place the papaya and mango in a colander to drain, then transfer to a plate.
- Using the same pan used to fry the fish, drain off some of the oil and sauté the minced garlic until golden brown. Add oyster sauce, fish sauce, ketchup, tamarind juice, and sugar, stir well, and simmer over low heat until the sauce thickens. Season to taste, then turn off the heat and pour the sauce into a bowl.
- Add the papaya and mango to the pan where you made the sauce, then add the fish, coriander, and pour the sweet and sour tamarind sauce over everything. Wear gloves and mix well before serving. Sprinkle with peanuts and fried onions and enjoy!
Source: https://giadinh.suckhoedoisong.vn/cach-lam-goi-ca-1-nang-du-du-cuc-ngon-172240717072939582.htm
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