Cá Tai Tượng Chưng Tương (Steamed Elephant Ear Fish with Fermented Bean Sauce)
Món truyền thống · Vietnamese
A classic Vietnamese dish featuring tender elephant ear fish steamed with a savory and aromatic fermented bean sauce, ginger, and scallions. The fish is delicate and flaky, absorbing the rich flavors of the sauce.
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Nguyên liệu
- Elephant ear fish1 whole (about 1kg)
- Fermented bean paste (ương hột)4 tablespoons
- Garlic4 cloves, minced
- Ginger1 inch piece, julienned
- Scallions3 stalks, white parts chopped, green parts sliced
- Chili peppers1-2, thinly sliced (optional)
- Soy sauce2 tablespoons
- Sesame oil1 tablespoon
- Sugar1 teaspoon
- Water1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Clean the elephant ear fish thoroughly. Score both sides of the fish deeply.
- 2
In a small bowl, mix the fermented bean paste, minced garlic, soy sauce, sesame oil, sugar, and 1/4 cup of water to create the sauce. Stir well.
- 3
Rub the fish inside and out with a little salt and black pepper.
- 4
Place the julienned ginger and chopped white parts of the scallions inside the fish cavity and on top of the scored marks.
- 5
Pour the prepared fermented bean sauce evenly over the fish.
- 6
Steam the fish over high heat for about 15-20 minutes, or until the fish is cooked through and flakes easily. Cooking time will vary depending on the size of the fish.
- 7
During the last 2 minutes of steaming, sprinkle the sliced green scallions and chili peppers (if using) over the fish.
- 8
Serve hot, spooning some of the sauce from the platter over the fish.
