Cá Tai Tượng Chưng Tương Kiểu Miền Tây (Mekong Delta Style Steamed Fish)
85% chuẩn vị · Vietnamese (Regional)
A regional variation from the Mekong Delta, this version incorporates more aromatic herbs and a touch of sweetness, often served with fresh vegetables for dipping. It emphasizes the natural sweetness of the fish enhanced by the savory sauce.
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Nguyên liệu
- Elephant ear fish1 whole (about 1kg)
- Fermented bean paste (ương hột)4 tablespoons
- Garlic3 cloves, minced
- Ginger1 inch piece, julienned
- Scallions3 stalks, white parts chopped, green parts sliced
- Dill1/4 cup, chopped
- Lotus root1/4 cup, thinly sliced (optional)
- Fish sauce1 tablespoon
- Sugar2 teaspoons
- Water1/4 cup
- Saltto taste
- Black pepperto taste
Các bước
- 1
Prepare the fish by cleaning and scoring it.
- 2
In a bowl, combine fermented bean paste, minced garlic, fish sauce, sugar, and water. Mix thoroughly.
- 3
Season the fish with salt and pepper.
- 4
Stuff the fish cavity with julienned ginger and chopped white scallion parts. Place some ginger and scallion on the scored marks.
- 5
Pour the sauce mixture over the fish. Scatter sliced lotus root (if using) around the fish.
- 6
Steam the fish over high heat for 15-20 minutes, until cooked through.
- 7
In the last 3 minutes of steaming, sprinkle the chopped dill and sliced green scallions over the fish.
- 8
Serve hot, traditionally accompanied by fresh herbs, lettuce, and rice vermicelli for wrapping.
