Cá Hấp Tàu Xì (Steamed Fish with Fermented Black Bean Sauce)
Serves 1
Directions
- 1Heat 30ml of cooking oil in a pot.
- 2Add 15g of thinly sliced shallots, 20g of thinly sliced ginger with skin, 30g of crushed coriander roots, 30g of crushed scallions, and 10g of fermented black beans (tàu xì).
- 3Sauté until the mixture is slightly charred to enhance the aroma.
- 4Add 10 rehydrated shiitake mushrooms for flavor and sweetness.
- 5Pour in 1 liter of water, bring to a boil, then reduce heat and simmer for exactly 15 minutes.
- 6While the broth is simmering, prepare the pomfret fish by cleaning it and making about five cuts on each side.
- 7Place a few slices of ginger, some scallion stalks, and 4-5 crushed coriander roots on top of the fish.
- 8Pour about 50ml of cooking wine over the fish.
- 9Steam the fish for 15 minutes until cooked, then drain and discard the released water (this is the fishy water).
- 10After 15 minutes, strain the broth to get 500ml of liquid (or 300ml for a richer flavor).
- 11Season the strained broth with 50ml soy sauce, 20ml fish sauce, 20g oyster sauce, and 20g sugar.
- 12Discard the used ginger, scallions, and coriander from the steamed fish.
- 13Pour the prepared sauce over the steamed fish, ensuring generous coverage for a balanced, light flavor.
- 14Cover and steam for an additional 1 minute.
- 15Remove the fish from the steamer and garnish with shredded scallions, coriander, julienned ginger, and julienned chili.
Ingredients
- 30 ml cooking oil
- 15 g sliced shallots
- 20 g ginger with skin, thinly sliced
- 30 g coriander roots, crushed
- 30 g scallions, crushed
- 10 g fermented black beans (tàu xì)
- 10 tai dried shiitake mushrooms, rehydrated
- 1 liter water
- pomfret fish (cá chim)
- ginger slices
- scallion stalks
- 4 rễ coriander roots, crushed
- 50 ml cooking wine
- 50 ml soy sauce
- 20 ml fish sauce
- 20 g oyster sauce
- 20 g sugar
- shredded scallions
- coriander
- julienned ginger
- julienned chili
Equipment
potsteamerladlestrainer
Tips
- To prevent fish from being fishy, steam it first to remove the initial water, then add the sauce and steam again.
- For a richer flavor in the sauce, use 300ml of the broth instead of 500ml.
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