Using Herbs and Spices

Vietnamese Recipes & Cuisines (Seafood)

Vietnamese Steam Fish Recipe

(Ca Hap)

Ingredients : Serves 6

1

3

1 clove

1/2

2 tablespoons

1/4 teaspoon

1/4 teaspoon

2 tablespoons

5 tablespoons

1 sprig

1

1kg

90 g

8

Carrot

Ginger, thinly sliced

Garlic

Pork, cooked and finely sliced

Soy sauce

Salt

Black pepper

Nuoc cham sauce

Coconut milk

Coriander (cilantro) leaves, chopped

Spring onion (scallion), finely sliced

White fish fillets

Cellophane noodles

Dried Chinese mushrooms

Method :
  • Wash fish and clean cavity. Dipped in coarse salt. Rinse well again. Dry with kitchen towel and trim fins and tail.

  • Slash the flesh diagonally to allow the seasonings to penetrate. Put in a heatproof dish.

  • Soak noodles in hot water for 30 minutes.

  • Soak mushrooms in hot water for half an hour.

  • Drain and cut the noodles into short lengths, squeeze out water from mushrooms, cut off and discard stems and slice caps thinly.

  • Scrap carrot and cut into matchstick strips.

  • Cut ginger into thin shreds and finely grate the garlic.

  • Combine all these ingredients in a bowl along with the pork, soy sauce, salt, pepper and nuoc cham sauce.

  • Spread the mixture over the fish, put in a steamer and steam for 30 minutes or until fish is cooked through and milky white right to the bone when flaked with a knife or fork.

  • Fillets should take only 15 - 20 minutes.

  • Pour coconut milk over the fish.

  • Garnish with coriander (cilantro) leaves and spring onion (scallions)

  • Serve hot at once with white rice.

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