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Cutlassfish braised with oyster mushrooms

Cutlassfish braised with oyster mushrooms

Main dishes

A Vietnamese stew: pieces of swordfish marinated in shallots and fish sauce, then seared and cooked with oyster mushrooms, chives, and chili peppers.

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Recipe from Đức Anh, Iosraia, AmieKim, adapted by Recette de cuisine · · updated on

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This dish is a great way to enjoy the unique flavor of the sole, paired with delicious seafood mushrooms.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Resting10 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodTying up

Ingredients

4 people
  • $2.01
  • $0.07
  • $0.01
  • $0.27
  • $0.16

Directions

  1. Rub the fish with salt, rinse it, drain it, and cut it into 5 cm pieces. ≈ 8 min
  2. Marinate it with the shallot, seasoning powder, salt, sugar, fish sauce, coconut caramel, pepper, and 1/2 tablespoon of oil.
  3. Cut off the stems of the oyster mushrooms, soak them in salted water for 5 minutes, rinse, and drain. Keep the small ones whole and cut the larger ones in half.
  4. Finely chop the chives and the hot peppers diagonally. ≈ 8 min
  5. Heat 2 tablespoons of oil and brush the fish on both sides.
  6. Pour: Pour hot water over the fish to the level of the fish, and let it simmer for 10 minutes.
  7. Add the oyster mushrooms, season with a little fish sauce, then add the chives and chili pepper. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 350 g of swordfish
  • 150 g of oyster mushrooms
  • Two small, bird-shaped chili peppers
  • 10 g of finely chopped shallots
  • 1 bunch of chives
  • 1/4 teaspoon of salt
  • 1.5 tablespoons of sugar
  • 1 teaspoon of powdered seasoning (dehydrated bouillon)
  • 1.5 tablespoons of fish sauce, plus a little more to adjust the flavor
  • 1/2 cup of coconut caramel (a dark, amber-colored syrup)
  • 1/2 teaspoon of pepper
  • 2.5 tablespoons of oil

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