Crispy fish, smoky lap cheong, tender sweet potato, and a sweet-sticky sauce—it’s a vibrant dish that comes together with ease.
Eaten in many parts of East and Southeast Asia, from China to Thailand to Vietnam, lap cheong is typically made of pork, pork fat, and sometimes liver. It has a coarser texture than emulsified sausages because the meat is chopped rather than ground, an ancient production technique that dates back to 300 to 500 AD, long before the existence of meat grinders and sausage stuffers.
A couple more tips: Try to source the chunkiest, best-quality fish sticks you can find—sometimes labeled as “chunky,” “gastro,” or “extra large,” although the standard ones will do . And to serve four, simply double the ingredients and use a deep, heavy-based saucepan or a wide, large wok. —
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