Cá hấp: Vietnamese Steamed Whole Fish

A whole fish with pearly flesh that flakes off the bone, swimming in a light ginger and soy sauce broth. The skin is tender, infused with the aromas of lemongrass and wood ear mushrooms.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 288
• Protein: 26 g
• Carbs: 22 g
• Fat: 12 g

Ingredients

• 1 piece European sea bass ( whole, gutted and scaled )
• 2 piece lemongrass ( crushed stalks )
• 30 g wood ear mushroom ( rehydrated and sliced )
• 50 g glass noodles ( rehydrated )
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Sesame oil
• 1 tsp White sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Fresh cilantro ( bunch )
• 1 piece Thai chili optional ( finely sliced )
• 2 tbsp Peanut oil
• 30 g Fresh ginger ( peeled and cut into matchsticks )

Instructions

1. Fish preparation

   Score the sides of the sea bass with three deep incisions down to the bone. Slip crushed lemongrass stalks and a few ginger slices inside to flavor the flesh to the core.

2. Garnish preparation

   Rehydrate the wood ear mushrooms and glass noodles in lukewarm water. Finely slice the spring onions, Thai chili, and the remaining ginger into matchsticks.

3. Seasoning

   In a bowl, mix the soy sauce, fish sauce, sugar, and sesame oil. Arrange the ginger, mushrooms, and noodles over the fish placed on a heat-resistant dish, then generously coat with the sauce.

4. Steaming

   Place the dish in the steamer basket. Cook covered over boiling water. The fish is ready when the eye turns white and the flesh is opaque at the deepest incision.

5. Oil finish

   Heat the peanut oil until it smokes slightly. Place the fresh cilantro on the fish and pour the hot oil over it to sear the herbs and release their essential oils.

Chef's tips

• Do not overcook the fish: as soon as the flesh flakes off the bone, remove from heat.
• Use ultra-fresh fish, that is the secret to success.

Storage

Consume immediately. Does not reheat well as the flesh becomes dry.