Vietnamese Steamed Whole Fish
This is a delicious whole fish recipe that is a delicious and fast way to prepare whole fish full of flavor.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole fish, grouper or bass
- 3 tablespoons of ginger, finely julienned
- 4 scallions, finely julienned
- 4 button mushrooms, finely julienned
- 1 small onion, finely julienned
- 1 tablespoon of granulated sugar
- 3 tablespoons of soybean paste
- 1 cup of celery stalk leaves
- 4 tablespoons of cilantro, finely chopped
- 4 tablespoons of scallions, finely chopped
Instructions
- 1
Remove any scales from the fish using a knife. Ensure the fish has been gutted. Remove fins with kitchen shears, but ensure that the head and tail are in tact for dinner presentation. Remove gills. Completely rinse the fish, pat dry, and transfer to heat-proof plate.
- 2
Prepare steamer and start boiling the water.
- 3
Put the fish in a heatsafe plate that can be used with at high heat for steaming.
- 4
Steam the fish for 4 minutes.
- 5
Layer in the sugar, ginger, scallions, mushroom, onion, soybean paste, and celery stalk leaves.
- 6
Continue steaming for 4 additional minutes. Use a butter knife to peak at the fish to ensure flakiness.
- 7
Garnish with scallions and green onions. Serve with bowl of jasmine rice.