Steamed fish with fermented soya beans & glass noodles from Greater Mekong: A Culinary Journey from China to Vietnam by Luke Nguyen

  • spring onions
  • coriander leaves
  • fresh ginger
  • peanut oil
  • sesame oil
  • sea salt
  • glass noodles
  • Shaoxing rice wine
  • carp
  • light soy sauce
  • long red chillies
  • fermented soya beans
  • EYB Comments

    Can substitute barramundi or silver perch for carp.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute barramundi or silver perch for carp.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.