Cals
337.00
Protein (g)
32.10
Carbs (g)
7.90
Sugars (g)
5.60
Fat (g)
19.50
Sat Fat (g)
6.20
Fibre (g)
0.90
Sodium (mg)
1212.00
This is a delicious recipe that fuses a few ingredients of the Orient Nam pla (pungent fish sauce used predominantly in Thai Cooking), mirin (sweet Japanese rice wine) and light soy sauce (common to Chinese and Japanese cooking). The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavours all at once. It reminds me of the delightful Sichuan-Chinese style of cooking that often fuses all these wonderful tast e sensations. I hope this is onethat will become a firm household favourite and if you don't eat pork, use a firm-fleshed fish such as cod or halibut instead. *Note: Preparation time does not include marinating.