Classic Sea Bass Steamed with Soy Sauce (Cá Chẽm Hấp Xì Dầu)
Món truyền thống · Vietnamese
A traditional Vietnamese dish featuring a whole sea bass delicately steamed with a savory soy sauce-based marinade, infused with aromatics like ginger and scallions, resulting in tender, flaky fish with a rich umami flavor.
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Nguyên liệu
- Whole Sea Bass1 (about 2 lbs)
- Ginger1 inch piece, thinly sliced
- Scallions4, cut into 3-inch sections
- Soy Sauce1/4 cup
- Sesame Oil1 tablespoon
- Shaoxing Wine (or dry sherry)1 tablespoon
- Water2 tablespoons
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
- Cilantrofor garnish
- Red Chili1, thinly sliced (optional)
Các bước
- 1
Clean and scale the sea bass. Make a few diagonal slits on both sides of the fish. Season lightly with salt and black pepper.
- 2
Stuff the cavity of the fish with half of the ginger slices and half of the scallion sections.
- 3
Place the remaining ginger slices and scallion sections on a steaming plate or shallow dish that can fit inside your steamer.
- 4
Place the prepared fish on top of the ginger and scallions on the plate.
- 5
In a small bowl, whisk together soy sauce, sesame oil, Shaoxing wine, and water.
- 6
Pour half of the soy sauce mixture over the fish.
- 7
Steam the fish over high heat for about 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time will vary depending on the size of the fish.
- 8
Carefully remove the fish from the steamer. Discard the cooked ginger and scallions from the cavity and plate.
- 9
Pour the remaining soy sauce mixture over the hot fish. Garnish with fresh cilantro and sliced red chili, if using.
- 10
Serve immediately.
