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Fried cassava shoots with salted fish

Fried cassava shoots with salted fish

Main dishes

Young cassava leaves, sautéed with salted fish, garlic, shallots, and ginger: a fragrant Malayan dish, best served with rice.

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Recipe from Ellynanda (Wikibooks), adapted by Recette de cuisine ·

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This Malaysian stir-fry features young cassava shoots, which are blanched to soften them before being cooked with salted fish, garlic, shallots, and ginger. The result is a flavorful and savory dish, perfect served with a bowl of hot rice.

Ingredients and directions

  • Prep time25 min
  • Cook time15 min
  • Total40 min
  • DifficultyEasy
  • Cooking methodStir-fried
  • Gluten-free

Ingredients

4 people
  • $0.49
  • $0.16
  • $0.04
  • $0.13

Directions

  1. Squeeze the cassava shoots with your hands until they soften and release their water. ≈ 3 min
  2. Wash them thoroughly, then squeeze them to remove the water. ≈ 2 min
  3. Then, drain them. ≈ 2 min
  4. Cut the salted fish into small pieces, let it soak for a while, then rinse it thoroughly.
  5. Finely chop the Allium ascalonicum, ginger, and Allium sativum. ≈ 3 min
  6. Heat the oil in a pan and fry the salted fish until it is golden brown.
  7. Add the minced garlic (Allium sativum) and the minced ascalonic garlic (Allium ascalonicum), and sauté until they release their aroma.
  8. Add the drained cassava shoots, then a little water. ≈ 3 min
  9. Add the seasoning and stir until everything is well cooked and combined. ≈ 4 min
  10. Remove from the heat and serve with hot rice. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1 bunch of young cassava shoots
  • A little bit of salted fish
  • 2.5 cm of ginger
  • 3 Allium ascalonicum
  • 3 cloves of garlic
  • 1 tablespoon of salt
  • 1 tablespoon of powdered flavor enhancer (optional)
  • 2 tablespoons of oil paint for jump
  • 120 ml of water

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