Vegetables in fish and onion sauce
6 servings
30 minutes
Vegetables in fish-onion sauce are an exquisite blend of fresh vegetables and deep sauce flavors. European cuisine gifted us this unusual recipe that combines the crunch of Brussels sprouts, the tenderness of shiitake mushrooms, and the light sweetness of baby corn. Fish sauce adds a subtle umami accent to the dish, while lime refreshes the flavor palette. The cooking process is an art of balance: vegetables are sautéed separately to maintain their texture and then combined in a fragrant sauce infused with green onions and ginger. This dish is perfect for a light dinner or festive table presentation, bringing harmony and richness of natural ingredients to the meal.
1
Chop the vegetables and mushrooms: mushrooms, cabbage, and radish into halves or quarters, asparagus and corn into strips. Heat peanut oil in a saucepan, add finely chopped onion, and simmer on the lowest heat for fifteen minutes. Then strain the oil through a sieve.
- Shiitake mushrooms: 100 g
- Brussels sprouts: 300 g
- Radish: 100 g
- Young asparagus: 100 g
- Baby corn: 100 g
- Peanut oil: 100 ml
- Spring onion: 200 g
2
In this oil, sauté finely chopped ginger in a wok pan, then stir-fry the Brussels sprouts that have been blanched in salted water for five minutes for about two minutes.
- Ginger: 20 g
- Brussels sprouts: 300 g
- Salt: to taste
3
Remove the cabbage, sauté mushrooms in a pan, take them out, sauté asparagus and corn, take them out, sauté radishes. Then add soy and fish sauces, lime juice to the pan, mix, return the other vegetables and roughly chopped cilantro, mix, simmer for a minute or two, and serve.
- Brussels sprouts: 300 g
- Shiitake mushrooms: 100 g
- Young asparagus: 100 g
- Baby corn: 100 g
- Radish: 100 g
- Soy sauce: 2 tablespoons
- Fish sauce: 3 tablespoons
- Lime: 1 piece
- Cilantro: 20 g