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Steamed Egg and Fish Terrine

Mắm Chưng Cá Lóc

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

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 (

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

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