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The Neff Market Kitchen Dai Duong (Uncle)

Steamed Market Fish with Lettuce and Fragrant Herbs

This recipe comes to us from the kitchen of Dai Duong, owner/head chef, Uncle Restaurants.

Dai was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.

 

Ingredients

  • 1 fillet of fish
  • 1 iceberg lettuce
  • ½ bunch coriander
  • 2 kaffir lime leaves
  • ½ bunch mint
  • ½ bunch shiso
  • ½ bunch Thai basil
  • 4 sheets banh hoi
  • 20 ml fish sauce
  • 20 g palm sugar
  • 1 lime
  • 40 ml coconut oil

Marinade for fish

Mix the following in a food processor.

  • ¼ bunch coriander
  • kaffir lime leaves
  • fish sauce
  • palm sugar
  • ½ lime zest
  • coconut oil

 

Method

Rub the fish with the marinade and allow to sit for 2 hours.

Steam fish for 15 minutes or until cooked. Serve with lettuce, fragrant herbs and banh hoi.

 

 

 

DAI DUONG

Owner/ Head Chef, Uncle Restaurants

An enthusiastic and talented chef, Dai gained overseas experience with the Terence Conran Hotel Group. He returned to Melbourne as head chef at The Pelican for six years and then at Dandelion for a year before opening his first restaurant, Uncle, in St Kilda. Following the success of his first restaurant he opened a second venue at Collins Street in Melbourne’s CBD.

www.unclerestaurants.com.au

 

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