Cá hấp: Vietnamese Steamed Whole Fish
Ingredients
- 1 pcEuropean sea bass (whole, gutted and scaled)
- 2 pclemongrass (crushed stalks)
- 30 gwood ear mushroom (rehydrated and sliced)
- 50 gglass noodles (rehydrated)
- 3 tbspsoy sauce
- 1 tbspfish sauce
- 1 tspSesame oil
- 1 tspWhite sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcFresh cilantro (bunch)
- 1 pcThai chili (finely sliced)
- 2 tbspPeanut oil
- 30 gFresh ginger (peeled and cut into matchsticks)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Does not reheat well as the flesh becomes dry.
