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Steamed Fish With Ginger And Soy Sauce Recipe

Cá Hấp Gừng Xì Dầu Recipe (Vietnamese Steamed Fish With Ginger And Soy Sauce)

Cá hấp gừng xì dầu refers to steamed fish with ginger and soy sauce. This Vietnamese delicacy is an ideal dish for a heartwarming meal.
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Course: Main Course
Cuisine: Cantonese, Vietnamese
Keyword: Cá Hấp Gừng Xì Dầu, Vietnamese Steamed Fish With Ginger And Soy Sauce
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 5 servings
Calories: 317kcal

Equipment

  • Steamer
  • Pan
  • Knife
  • Chopping Board
  • Ladle
  • Tongs

Ingredients

  • 2.2 pounds Asian sea bass or other white fish
  • 1.8 ounces scallions
  • 0.7 ounces cilantro
  • 0.7 ounces celery
  • 0.7 ounces leek
  • 1.1 ounces ginger
  • 1.8 ounces carrots
  • 2 chili peppers
  • 2 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 3 teaspoons salt, divided
  • 2.5 teaspoons pepper, divided
  • 2.5 ounces shallots
  • 1.8 ounces onions
  • 2 tablespoons rice wine
  • 0.35 ounces garlic
US Customary - Metric

Instructions 

  • Julienne the ginger, carrots, scallions, chili, and leek. Then, put the sliced scallions into a bowl of cold water to keep them fresh.
    Mince half of the shallots and cut the other half into wedges. Slice the garlic. Cut the onion into wedges. Cut the cilantro and celery into pieces.
    Julienne The Ginger
  • Scale and clean the seabass, keeping the head and tail intact. Make a cut on the belly and score the fish's body.
    Scale And Clean The Seabass
  • Rub both sides of the fish with salt and pepper.
    Season On Both Sides
  • Season the inside of the belly with a little salt and pepper. Then, add the minced shallots, half of the ginger, and half of the scallions to the fish belly.
    Season The Inside Of The Belly
  • Marinate the fish for about 1 hour.
    Marinate The Fishs
  • Place the fish on a plate. Put the plate in the steamer pot and drizzle sesame oil on the fish.
    Place The Fish On Plate
  • Steam the fish for about 25 to 30 minutes. Next, add the onion and shallot wedges to the pot and steam for another 5 to 7 minutes.
    Add The Onion And Shallot Wedges
  • Remove the fish from the steamer pot. Keep or remove the onion and shallots as you like.
    Add Flavor To The Fish
  • Heat cooking oil in a pan over medium heat. Add garlic and fry until fragrant and golden brown, then remove and set aside.
    Pour most of the oil into a small bowl, leaving a little in the pan for the sauce.
    Add sesame oil, dark soy sauce, oyster sauce, rice wine, pepper, salt, and sugar to the pan. Cook until the mixture has a medium thickness.
    You Can Make The Sauce
  • Put the julienned carrots, ginger, scallions, leek, and chili over the fish one by one. Heat the oil that you saved after frying the garlic. Once heated, pour it on the fish.
    Put The Ingredients
  • Pour the sauce around the fish.
    Pour The Sauce Around The Fish
  • Garnish with some cilantro, celery, and fried garlic. Enjoy!
    Garnish With Some Cilantro

Video

Notes

  • The cooking time is based on 5 servings.
  • Besides sea bass, you can also use cod, red snapper, grouper, halibut, or salmon.
  • You should adjust the steaming time based on the size of the fish or fish filets.
  • Feel free to adjust the number of scallions, ginger, and chili to your liking.
  • Adding shiitake mushrooms to this dish is a great way to elevate the flavor.
  • This dish is best enjoyed hot on its own or paired with steamed rice and vermicelli noodles.

Nutrition

Calories: 317kcal | Carbohydrates: 17g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 160mg | Sodium: 1852mg | Potassium: 735mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2398IU | Vitamin C: 7mg | Calcium: 70mg | Iron: 2mg