Vietnamese Steamed Fish Recipe

Vietnamese Steamed Fish Recipe

Ingredients :

1 kg Whole fish

90 g Cellophane noodles

10 Dried Chinese mushrooms

1 Carrot

3 Thin slices fresh ginger

2 Large clove garlic

1/2 cup Finely sliced cooked pork

2 tablespoons Light soy sauce

1/4 teaspoon Salt

1/4 teaspoon Black pepper

2 tablespoons Fish sauce

6 tablespoons Coconut milk

2 tablespoons Chopped fresh cilantro leaves

2 tablespoons Finely sliced scallion

 

Method :

Wash the fish and clean the cavity thoroughly. Then wipe the cavity with kitchen paper dipped in coarse salt. Rise the fish again, pat dry with paper towels and trim the fins and tail. Slash the flesh diagonally to allow the seasonings to penetrate. Put in a heatproof dish. Soak noodles in hot water for 30 minutes. Soak mushrooms in hot water for 30 minutes. Drain and cut the noodles into short lengths, squeeze out water from mushrooms, cut off and discard stems and slice caps thinly. Scrape carrot and cut into matchstick strips. Cut ginger into thin shreds and finely grate the garlic. Combine all these ingredients in a bowl together with the pork, soy sauce, salt, pepper and fish sauce. Spread this over the fish, put in a steamer and steam for 30 minutes or until fish is cooked through and milky white right tot the bone when flaked with a knife or fork. Fillets should take only 15-20 minutes. Pour the coconut milk over, garnish with cilantro and scallion and serve at once with white rice.

 

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