Spicy Chili Leaves Seasoned with Fish Sauce
Make Flavorful Chili Leaves Side Dish with Fish Sauce
A delicious and simple side dish (namul) made with fresh chili leaves, seasoned with fish sauce for a savory and slightly spicy kick. Perfect for serving with rice!
Main Ingredients- 200g chili leaves
Seasoning- 1/2 Tbsp coarse salt
- 1/2 Tbsp toasted sesame seeds, ground
- 1/3 Tbsp minced garlic
- 2 rounds of sesame oil (approx. 1 tsp)
- 1 Tbsp fish sauce
- 1 tsp ginger syrup
- 1/2 Tbsp coarse salt
- 1/2 Tbsp toasted sesame seeds, ground
- 1/3 Tbsp minced garlic
- 2 rounds of sesame oil (approx. 1 tsp)
- 1 Tbsp fish sauce
- 1 tsp ginger syrup
Cooking Instructions
Step 1
First, prepare the chili leaves. Remove any tough or fibrous stems. Discard any wilted or damaged leaves. Wash them thoroughly and pat them dry.
Step 2
Bring a pot of water to a rolling boil and add the coarse salt. Blanch the prepared chili leaves for just about 20-30 seconds. Be careful not to overcook them, as they will become mushy and lose their texture.
Step 3
Immediately remove the blanched chili leaves from the boiling water and rinse them under cold running water to cool them down quickly. Rinsing them 2-3 times under cold water helps to remove any potential bitterness and enhances their crisp texture. Gently squeeze out excess water with your hands.
Step 4
In a large bowl, combine the squeezed chili leaves with all the seasoning ingredients: coarse salt, ground toasted sesame seeds, minced garlic, sesame oil, fish sauce, and ginger syrup. You can use anchovy or sand lance fish sauce according to your preference. If ginger syrup is unavailable, a small amount of minced fresh ginger can be used as a substitute.
Step 5
Now, gently toss and mix the ingredients with your hands, ensuring the seasoning is evenly distributed throughout the chili leaves. Avoid mixing too vigorously, as this can break the leaves. Taste and adjust the seasoning if needed by adding a tiny bit more fish sauce or salt.
