Ingredients
- ¾ cup Vietnamese Onion Curry Sauce
- 5 ounces fish (cubed - salmon, monkfish, catfish)
- 6 shrimp (rock shrimp if available)
- 1½ cup romaine (chiffonade to serve)
- rice
- cilantro (for garnish)
Instructions
- Heat sauce.
- Add fish and shrimp.
- Cover. Cook through, 3-5 minutes.
- Uncover, add romaine chiffonade.
- Serve on a rice donut, garnish with cilantro.