Barbecued cod fish with garlic

Ingredients: serves 5 people.

-          500g (fresh or frozen) codfish fillet.

-          2 tsps garlic, minced.

-          1 tsp red shallot, minced.

-          1 tsp hot chili oil

-          1 tsp broth mix.

-          ½ tsp salt.

-          ½ ground black pepper

-          1 tsp granulated sugar.

-          2 tbsp olive oil.

Method:

1.      Codfish fillet, well washed and drained, cut into 5 uniform steaks and put into a large bowl.

2.      Marinate the steaks with the remaining ingredients. Toss to combine well. Set aside for 30 minutes.

3.      Barbecue the steaks on charcoal fire. Brush the steaks with a little of the marinade. Turn the steaks once only.

Serving:

-          Transfer the steaks on a serving platter.

-          Eating with vinegar and oil salad dressing.

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Steamed green crab with ginger

 

Ingredients: serves 5 people

-          2 kg fresh green crabs, well washed and drained.

-          50g ginger, peeled, sliced into thin matchsticks.

-          50 ml white wine.

Method:

1.      Put crabs on a large plate.

2.      Pour the wine around the crabs.

3.      Sprinkle ginger on the top of the crabs.

4.      Place the plate into a steamer pot and cook for 10 minutes.

5.      Remove from heat.

Serving:

-          Transfer the crabs in a serving platter.

-          Eating with salt  pepper and lime dipping sauce.

-          Serve immediately.

 

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Sweet snails stuffed with minced pork

Ingredients: serves 5 people

-          500 g sweet snails in shell.

-          100 g lean pork, minced.

-          20 g lemongrass, finely chopped.

-          2 stalks lemongrass , cut in 2- inch lengths

-          50 g red shallot, minced.

-          20 g garlic, minced.

-          1 tsp ground white pepper.

-          ½ tsp salt.

-          1 tsp granulated sugar.

Preparation:

Soak the sweet snails in the sink of water with some salt for 30 mintutes. Rinse under tap water and drain in a colander.

Cooking:

1.      Steam the snails in a pot of water for 5 minutes. Remove the meat, mince. Then combine with the minced pork in a bowl.

2.      In a small frying pan, stir-fry the minced red shallot for about 3 minutes, until translucent and fragrant. Add them into the bowl of meat.

3.      Then add the chopped lemongrass, minced garlic, salt, sugar into the bowl. Mix well.

4.      Add a piece of lemongrass into each shell, then stuff it with the mixture.

5.      Steam the stuffed snails for 15 minutes.

Serving:

-          Transfer snails to a serving platter. Serve hot.

-          Eating with mint leaves and sweet sour fish sauce.

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