Fish tossed with leek and celery leaf

Fish tossed with leek and celery leaf

Cá xào cấn toi

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

This quick and easy dish can also be prepared with squid or prawns instead of the fish.

Make sure you use Chinese celery leaf here. It is different to the European variety and is available in Asian supermarkets. The Chinese Ieaf has the typical celery flavour. but is more delicate.

Ingredients

Quantity Ingredient
800g firm fish fillets, skin and bones removed
rice flour, for dusting
vegetable oil, for pan-frying
2 garlic cloves
1 long red chilli, thinly sliced
2 leeks, washed thoroughly, cut into strips, white part only
100g baby corn, cut in half lengthways
160g chopped pineapple, cut into bite-sized pieces
2 handfuls celery leaves
150g cherry tomatoes, cut in half
1 handful dill fronds
2 tablespoons fish sauce
Lime and chilli dipping salt, to serve

Method

  1. Cut the fish into pieces about 3 cm long, then dust in the rice flour. Shake off any excess flour.
  2. Heat about 2 tablespoons of oil in a wok over high heat. Fry the fish in batches for 1-2 minutes, until lightly golden on all sides then set aside.
  3. Wipe the wok clean and return to a medium heat. Add a little more oil, then fry the garlic and chilli until fragrant.
  4. Add the leek, corn and pineapple and toss for 2 minutes, or until the leek has wilted. Add the celery leaves and tomatoes and keep tossing. If the vegetables are starting to stick, add a few tablespoons of water.
  5. When the celery leaves have wilted and the tomatoes have softened but have not yet lost their shape, add the dill, fish sauce and fish. Toss to combine.
  6. Transfer to a platter and serve with the dipping salt.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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