Vietnamese Recipes & Cuisines (Seafood)

Stuffed Sea Bass Recipe

(Cha Bass)

Ingredients : Serves 4




60 g

2.5 cm

30 g

2 teaspoons

2 tablespoons

2 x 750 g


2 tablespoons


To serve :


Nuoc cham sauce

Dried black fungus, soaked and cut into strips

Shiitake mushrooms, soaked and cut into strips

Spring onions, finely sliced

Water chestnuts, chopped

Fresh root ginger, finely chopped

Rice vermicelli, soaked and cut into 1 inch lengths

Palm or light muscovado sugar

Dark soy sauce

Sea bass, cleaned and scaled

Long mild red chili, shredded

Vegetable oil

Method :
  • In a bowl, mix together the black fungus, mushrooms, spring onions, water chestnuts, ginger, rice, vermicelli and sugar with 1 tablespoon of soy sauce.

  • Stuff the fish with the mixture and close the opening either with a long bamboo skewer or use a needle and thread.

  • Place the fish on a lightly oiled rack in a steamer.

  • Pour over the remaining soy sauce, arrange the strips of chili on the fish and drizzle the oil over them.

  • Steam for 25 minutes, topping up the water level if necessary.

  • Remove the fish from the heat and leave to stand for 2-3 minutes.

  • Transfer to a warmed platter and serve with rice and the dipping sauce.

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