Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Fish in Soy Sauce Recipe

Ingredients : Serves 4-6

750 g

1 tablespoon

1 stalk

2 slices

20 cups

2 dessert spoons

1 dessert spoon

1 dessert spoon

1 dessert spoon

4 inch

3 stalks

1

 

Seasoning :

2 tablespoons

1 teaspoon

3 tablespoons

2 tablespoons

Whole carp

Cooking oil

Spring onion, crushed

Ginger

Rice wine

Water

Cornstarch, blend with 1 dessertspoon water

Sesame oil

Lard

Ginger, shredded

Spring onions (scallions), use white part only and shredded

Red chili, seeded

 

 

Soy sauce

Salt

Sugar

Vinegar

 

Method :
  • Halve fish lengthwise from belly along central one so that the fish is split but is still joined at the dorsal fins.

  • Heat cooking oil in pot. Add spring onions, ginger slices, rice wine and water. Bring to the boil.

  • Put in fish, skin side up, and bring to the boil again. Turn off heat but cover pot and leave fish inside 10 minutes.

  • Drain fish and dish up. Reserve 1/2 cup of the fish stock. Sprinkle shredded ingredients over the fish.

  • Combine reserved fish stock and seasoning ingredients. Bring to the boil.

  • Thicken with cornstarch paste. Stir in sesame oil and lard.

  • Pour sauce over fish and serve hot.

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