Steamed Egg and Fish Terrine

Name: Steamed Egg and Fish Terrine (Mắm Chưng Cá Lóc)
Cuisine: Vietnamese
Ingredients: ½ bunch mint; 450 g (1 lb) jar fermented mullet or mud fish, bones removed; 450 g (1 lb) jar fermented mullet or mud fish, bones removed; 100 g (3½ oz) red Asian shallots; 300 g (10½ oz) pork belly, cut into small pieces; 2 bird’s eye chillies, sliced; 3 eggs, plus 1 egg yolk; 1 Lebanese (short) cucumber, sliced into 1 cm (½ in) wide strips; ¼ cabbage, sliced into 1 cm (½ in) wide strips; 1 teaspoon cracked black pepper; 4 garlic cloves, crushed; 3 eggs, plus 1 egg yolk; 1 teaspoon caster (superfine) sugar

Mắm Chưng Cá Lóc

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: This is such a simple meal. All I need is my delicious fish terrine and I balance its saltiness with crisp cucumber, raw cabbage and fresh mint — which I then match with a cold beer.

Ingredients

450 g (1 lb) jar fermented mullet or mud fish, bones removed
300 g (

Asia
Vietnam
Main course
Gluten-free
South East Asia

Method

Put the fermented fish, pork belly, shallots, garlic, pepper, sugar and the 3 whole eggs into a food processor and process to form a paste. Line a 1 litre (35 fl oz/4