Fermented fish and pork terrine

Fermented fish and pork terrine

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

Besides being the largest supplier of basa in Vietnam, Chau Doc is famous for its variety of fermented fish. It isn’t only the Vietnamese who flock here to buy the pungent salty, ‘umami’ fish — the Japanese also travel here to take fermented mudfish back to their families. Rows of fermented mudfish vendors line an entire side of the Chau Doc markets, with different varieties of the fermented fish stacked high on round plastic red trays. You can find fermented mud fish at your local Asian market in vacuum-sealed bags. This dish is quite pungent and salty, so it must be accompanied with raw herbs, vegetables and rice to balance it out.

Ingredients

Quantity Ingredient
200g mam ca loc
400g boneless pork belly, skin removed and the flesh minced
2 garlic cloves, finely chopped
1/2 teaspoon freshly ground black pepper
2 tablespoons caster sugar
1 egg, beaten
2 red asian shallots, finely sliced
2 egg yolks, beaten
coriander, to garnish
1 red chilli, sliced, to garnish
steamed jasmine rice, to serve

Method

  1. Remove and discard the bones from the fermented fish. Dice the flesh and place in a mixing bowl with the pork, garlic, pepper and sugar. Mix together well, then stir in the whole beaten egg.
  2. Spoon the mixture into a 600Š ml glass or ceramic bowl. Sprinkle the shallot over the top, then cover the bowl with plastic wrap.
  3. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat. Set the bowl in the steamer, then cover and steam for 30Š minutes.
  4. Remove the lid and plastic wrap. Pierce the surface of the Šterrine five times with a bamboo skewer, then pour theŠ beaten egg yolk over the terrine. Cover and steam for a further 5 Šminutes, or until the egg yolk is set.
  5. Remove from the steamer and garnish with coriander and chilli. Serve warm, with steamed jasmine rice.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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