Vietnamese Steamed Fish Recipe

Ingredients : Serves : 6

1 X 1 kg Whole fish or 750g firm white fish fillets

90 g Cellophane noodles

8 Dried Chinese mushrooms

1 Carrot

3 Thin slices fresh ginger

1 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 coriander leaves

2 tablespoons Finely sliced spring onion

• Wash fish and clean cavity with kitchen paper dipped in coarse salt.

• Rinse well again, dry with paper towels and trim 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 coriander and spring onion and serve at once with white rice.