Quick Cá Tai Tượng Chưng Tương (Speedy Steamed Fish with Fermented Bean Sauce)
75% chuẩn vị · Vietnamese-inspired
A simplified version of the classic, this recipe uses fish fillets for faster cooking and a pre-made sauce base, while retaining the core flavors of fermented bean paste, ginger, and scallions.
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Nguyên liệu
- Elephant ear fish fillets (or other firm white fish fillets)4 (about 150g each)
- Fermented bean paste (ương hột)3 tablespoons
- Garlic2 cloves, minced
- Ginger1/2 inch piece, finely grated
- Scallions2 stalks, finely chopped
- Chili peppers1, thinly sliced (optional)
- Soy sauce1 tablespoon
- Sesame oil1 teaspoon
- Sugar1/2 teaspoon
- Water2 tablespoons
- Saltto taste
- Black pepperto taste
Các bước
- 1
Pat the fish fillets dry and season lightly with salt and pepper.
- 2
In a bowl, combine the fermented bean paste, minced garlic, grated ginger, soy sauce, sesame oil, sugar, and 2 tablespoons of water. Mix well.
- 3
Arrange the fish fillets in a single layer in a heatproof dish suitable for steaming.
- 4
Spoon the sauce mixture evenly over the fish fillets.
- 5
Steam over high heat for 8-12 minutes, depending on the thickness of the fillets, until the fish is opaque and cooked through.
- 6
Garnish with chopped scallions and sliced chili peppers (if using) just before serving.
- 7
Serve immediately.
