Roza canned fish curry with sweet bamboo shoots

by Roza

Recipe by ROZA

Cooking
LEVEL

30 min
Cook

Serves
1 people

Cooking
LEVEL

30 min
Cook

Serves
1 people

For a northeast-style delicious menu today, I would like to recommend delicoius steamed Roza canned fish curry with sweet bamboo shoots containing big bite-sized fish and the spicy flavor of the curry paste, along with the aroma of fermented fish sauce that makes you feel tasty when eating.

The secret ingredient

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Ingredients

– 1 can of Roza canned fish

– 5 dried chilies

– 1 cup of shredded lemon grass

– 5 cloves of shallots

– 1 clove of garlic

– 1 teaspoon of salt

– 1⁄2 tablespoon of fish sauce

– 1 tablespoon of fermented fish sauce

– 2 torn kaffir lime leaves

– Fresh chili (optional)

– 1 bundle of hairy basil leaves

– 2 banana leaves, 2 sets

– 1 cup of boiled sweet bamboo shoots (cut into strips)

Preparation

1. Pound lemongrass, chili, shallot, and garlic thoroughly and then add canned fish and bamboo shoots into the pot for mixing.

2. Add salt, fish sauce, and fermented fish sauce, and mix well together.

3. Scoop it up to place on the banana leaf and garnish with shredded kaffir lime and hairy basil leaves.

4. Steamed in crate for 15-20 minutes.

5. Place the dish on the plate.

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