Delicious cod coupled with tender mushrooms and crispy skin make this recipe full of rich flavors.
150g Alaska black cod
80g Bao mushroom
15g bean sprouts
30g diced green onions
20g minced meat
1/2 tsp Ginger and garlic powder
1 tablespoon of spicy soy sauce
1/2 tsp Chicken powder
Vietnam Mesh Skin
Cut Alaska black cod into thick strips, coat with flour and stir fry in a pan. Remove and strain. Chop Bao mushrooms for later use.
Cook the mushrooms in the boiled broth until soft and cooked, then remove and drain. Fry diced green onion and minced meat until crispy, remove from the pan and strain.
Heat a pan then stir-fry mushrooms, bean sprouts, minced meat, garlic and ginger powder, chicken powder, and spicy soy sauce. Put aside.
Fry Vietnam mesh skin until turns golden in color, then remove from the pan and strain. Top with cod and mushroom mixture and serve.