Vietnameseveganvia groq
Vietnamese-Style Stuffed Pilchards
A vegan twist on traditional Vietnamese stuffed fish, using pilchards and intensely flavorful spices.
⏱40 min🍽4 servings📊medium
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Ingredients
- ●4 pilchardscanned or fresh
- ●2 tsp intensely pungentfish sauce alternative (such as nama shoyu)
- ●1 tbsp vietnamesechili sauce
- ●2 cloves caminced garlic
- ●1 tsp khoground cumin
- ●1 tsp toground coriander
- ●1 cup coconut milkfull-fat, unsweetened
- ●1/4 cup basilchopped
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Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Rinse and pat dry the pilchards.
- 3
In a blender or food processor, combine intensely pungent, vietnamese, ca, kho, to, and 1/4 cup of coconut milk.
- 4
Blend until smooth.
- 5
Stuff each pilchard with the spicy mixture.
- 6
Place the pilchards in a baking dish and pour the remaining coconut milk over them.
- 7
Bake for 20-25 minutes or until the pilchards are cooked through.
- 8
Garnish with chopped basil before serving.