Slow-cooked fish and green mustard pickles (Cá om dưa)

This recipe is for the busy bees who have little time for cooking and own a slow cooker or a multi-cooker. It's very fast but truly tasteful. Best to serve with steamed rice but possible to serve with breads.

Serving: 4 portions

Course: Main dish

Cuisine: Vietnamese

INGREDIENTS:

1 tilapia around 1 kg (or any type of fish you like) cut into 4

1 table spoon of olive oil

Hot water

Dill (as you wish) chopped

Vegetables:

100g green mustard pickle chopped into small cubes

100g tomato chopped into small cubes

Half a pineapple chopped into small cubes

Spices:

3 tea spoons of oyster sauce

2 tea spoons of fish sauce

3 tea spoons of soya sauce

2 tea spoons of sugar

3 tea spoons of tomato sauce

1 tea spoon of salt

1 tea spoon of mushroom soy sauce

1 small shallot chopped

10g ginger chopped

1 small chilli chopped (if you can eat spicy food)

1/2 tea spoon of pepper

PROCEDURE:

1. Mix all the spices together

2. Put the fish into the pot

3. Mix the vegetables together

4. Put the mixed vegetables into the pot together with the fish

5. Add the spices mixture to the pot

6. Add olive oil to the pot

7. Add water to the pot - the water should be 0.5cm higher than the mixture of fish and vegetables level

8. Slow cook it 1.5 hours

9. Add dill when serving