Steamed Fish – Cá hấp
Steamed Fish - Cá hấp
By Helen Le Published: July 23, 2014
- Prep: 30 mins
- Cook: 20 mins
- Ready In: 50 mins
- Yield: 2 Servings
10g = 0.35 oz
- 1 whole fish grouper/pomfret/ tilapia/cod fish 500g
- 10 g dried woodear mushrooms soaked 10 mins in hot water and cut into thin strips
- 10 g dried Shiitake mushrooms soaked 10 mins in hot water and cut into thin strips
- 100 g glass vermicelli soaked 10 mins in water and cut short
- 100 g minced pork
- fish sauce, pepper, sugar, chicken stock to taste
- sesame oil
- 1 knob ginger julienned
- 30 g spring onion chopped
- Fresh greens: Lettuce, mint leaves, cilantro, garlic chives, cucumber
- Vietnamese dipping fish sauce
- Make slashes on both sides of the fish so that it can absorb the seasonings well. Season both sides of the fish with fish sauce (or salt) and pepper. Cover and keep in the fridge while preparing the other ingredients.
- Season the mushrooms, glass vermicelli and minced pork lightly with fish sauce, sugar or chicken stock and pepper.
- Stuff some ginger, mushroom and minced meat into the cavity of the fish. Add the rest of the minced meat and ginger on top of the fish.
- Place the fish on a ceramic plate and steam for 10-15 minutes. Then top with the mushroom and glass vermicelli. Steam for another 3-5 minutes.
- Serve with rice or roll in rice paper with fresh greens. Dip in Vietnamese dipping fish sauce.
10g = 0.35 oz
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!