MATERIALS - Serving for 1
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Tuna belly: 150 gr
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Cress: 50 gr
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Chives: 20 gr
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Criander sweet and sour fish sauce
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Fish sauce: 1 tblsp
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Sugar: 2 tsp
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Minced garlic: 1 tsp
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Baby chili minced: ½ tsp
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Coriander chopped: 1tbslp
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Lime juice: 1tsp
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Warm water: 1tblsp
HOW TO MAKE
Using the mortar and pestle to mash the coriander, garlic, chili; mix with fish sauce, warm water, lime juices, sugar.
Cut the tuna belly into stick with 6cm length, marinated with coriander fish sauce. Pan fried with less oil till well-cooked.
Soak the chives into boiled water. Lay the cress and cooked fish parallel, and tight with chives. Served with coriander sweet and sour fish sauce.