Cá Nướng Mỡ Hành | Baked Vietnamese Fish with Spring Onions
(0)
35 min
Quick
Sezamo
O rețetă clasică vietnameză reconfortantă și plină de prospețime: file de pește alb copt la cuptor până devine fraged, acoperit cu mỡ hành – celebrul sos vietnamez cald de ceapă verde, ghimbir și sos de pește – completat cu arahide crocante și servit pe un pat de orez Jasmine aromat.
Ingredients
Preparation method
Preparing the fish and rice
Rinse the Jasmine rice in several changes of cold water until the water runs clear. Bring it to a boil with 300 ml of water and a pinch of salt. When it starts boiling, reduce the heat to low, cover with a lid, and simmer for 12-14 minutes until it absorbs all the liquid, then turn off the heat and leave it covered to rest.
Preheat the oven to 200°C and line a baking sheet with baking paper. Pat the white fish fillets dry thoroughly with paper towels. Lightly brush them with a teaspoon of oil, season with a pinch of salt and a pinch of ground black pepper, then place them on the baking sheet.
Preparing the mỡ hành sauce
Finely chop the spring onions (both the white and green parts). Place them in a heatproof bowl and mix with the fish sauce, finely grated fresh ginger, crushed garlic cloves, brown cane sugar, and the remaining ground black pepper.
Chef's tip
For a lightly browned crust, you can activate the oven's grill function for the last 2 minutes of baking.
If you prefer extra heat, you can also add a few thin slices of fresh chili pepper to the mỡ hành bowl.
27 min
Under an hour
