Cá Hấp Gừng Hành | Tender Vietnamese Steamed Fish
(0)
30 min
Quick
Sezamo
Cá Hấp Gừng Hành este un preparat clasic și rafinat din bucătăria vietnameză, în care fileul fraged de pește alb este gătit delicat la abur pe un pat aromat de ghimbir proaspăt și ceapă verde. La final, aromele sunt amplificate printr-un strop de ulei sfârâind și un sos delicios din soia, sos de pește și ulei de susan. O cină sănătoasă, ușoară și plină de savoare orientală, servită cu orez Jasmine pufos.
Ingredients
Preparation method
Ingredient preparation
Rinse the Jasmine rice thoroughly in several changes of cold water, then cook it according to the package instructions (about 12-14 minutes over low heat, covered), until the grains are tender and fluffy. Turn off the heat and keep the rice warm until serving.
Pat the white fish fillets dry with paper towels. Peel the ginger and cut it into thin matchsticks (julienne). Cut the spring onions into 5 cm pieces, then slice them lengthwise into thin strips. Peel and thinly slice the garlic cloves.
In a small bowl, mix the soy sauce, fish sauce, brown cane sugar, and sesame oil until the sugar is completely dissolved. Set the sauce aside.
Chef's tip
You can use any fresh or thawed white fish fillets: sea bream, sea bass, cod, or pike-perch. Do not overcook when steaming in order to preserve the juicy texture of the fish.
Pouring hot oil over the spring onions and ginger is the defining step of this Vietnamese recipe, sealing in the freshness and aromas of the aromatics.
27 min
Under an hour
