Vietnamese Garlic and Fish Sauce Zucchini Sauté
Ingredients
- 600 gZucchini (in 5mm half-moons)
- 3 pcGarlic (finely minced)
- 2 tbspPeanut oil
- 1 tbspfish sauce
- 1 tspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pinchBlack pepper ground
Method
Quickly seared zucchini that stays crisp, coated in a golden garlic umami sauce. The aroma of fish sauce caramelizing in a hot wok is typical of Hanoi family cooking.
- 1
Wash the zucchinis. Cut them in half lengthwise, then into half-moons about 5mm thick. Finely mince the garlic after removing the germ.
- 2
Heat the peanut oil in a wok or large skillet over high heat. Toss in the garlic. As soon as it starts to turn golden and fragrant, don't let it burn.
- 3
Add the zucchinis. Sauté constantly by tossing them in the wok. They should lightly brown on the edges while remaining firm at the center.
- 4
Pour the fish sauce and sugar onto the sides of the wok to create a thermal shock. Mix well to coat every piece. The liquid should reduce almost instantly.
- 5
Turn off the heat. Add the sliced green onion and a good pinch of black pepper. Serve immediately while still steaming.
Frequently asked questions
How do you get this dish right?
- Never overcrowd your wok, otherwise the zucchinis will boil in their own juice instead of searing.
- The fish sauce should be poured onto the scorching sides to develop its smoky aromas.
How long does this dish keep?
Consume immediately. Zucchinis soften quickly during storage.
