Fish Crystal Spring Rolls (bi Guon Ca) Pt. 2 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1993 Recipe: formatted by Olivia Liebermann RDSE68B on May, 1995.
Directions:
1. Make slanting slashes down both sides of the fish, about 3/4 inch
apart. Mix the salt, sherry, ginger wine, and 2 tablespoons
cornstarch in a dish large enough to contain thefish. Roll the fish
in this mixture until well coated and then leae to stan 2. Remove the
fish from the dish and dust with the remaining cornstarch. Heat the
oil in a pan big enough to hold the fish and fry over moderate heat
for about 12 minutes, turning once, very gently. Drain on paper
towels. Keep the fish warm as you asse 3. Soak the rice vermicelli
in warm water until soft. Drain thoroughly. 4. combine all the
ingredients for the dipping sauce and mix thoroughly. Toss the
pickles, onions, and carrot into the rice vermicelli. 5. Assemble all
the components on the table. The fish should be warm and gently
scraped away from the bones. Provide two bowls of warm water for
dipping the Banh Trang in. Thegusts help themselves to a round rice
paper. This is dipped into the warm w
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients
Source from luhu.jp
apart. Mix the salt, sherry, ginger wine, and 2 tablespoons
cornstarch in a dish large enough to contain thefish. Roll the fish
in this mixture until well coated and then leae to stan 2. Remove the
fish from the dish and dust with the remaining cornstarch. Heat the
oil in a pan big enough to hold the fish and fry over moderate heat
for about 12 minutes, turning once, very gently. Drain on paper
towels. Keep the fish warm as you asse 3. Soak the rice vermicelli
in warm water until soft. Drain thoroughly. 4. combine all the
ingredients for the dipping sauce and mix thoroughly. Toss the
pickles, onions, and carrot into the rice vermicelli. 5. Assemble all
the components on the table. The fish should be warm and gently
scraped away from the bones. Provide two bowls of warm water for
dipping the Banh Trang in. Thegusts help themselves to a round rice
paper. This is dipped into the warm w
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
See part 1 for ingredients
Source from luhu.jp