4Add 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).
5Add 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).
6Add 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).
7Sauté until the mixture is slightly charred to enhance the aroma.
8Sauté until the mixture is slightly charred to enhance the aroma.
9Sauté until the mixture is slightly charred to enhance the aroma.
10Add 10 rehydrated shiitake mushrooms for flavor and sweetness.
11Add 10 rehydrated shiitake mushrooms for flavor and sweetness.
12Add 10 rehydrated shiitake mushrooms for flavor and sweetness.
13Pour in 1 liter of water, bring to a boil, then reduce heat and simmer for exactly 15 minutes.
14Pour in 1 liter of water, bring to a boil, then reduce heat and simmer for exactly 15 minutes.
15Pour in 1 liter of water, bring to a boil, then reduce heat and simmer for exactly 15 minutes.
16While the broth is simmering, prepare the pomfret fish by cleaning it and making about five cuts on each side.
17While the broth is simmering, prepare the pomfret fish by cleaning it and making about five cuts on each side.
18While the broth is simmering, prepare the pomfret fish by cleaning it and making about five cuts on each side.
19Place a few slices of ginger, some scallion stalks, and 4-5 crushed coriander roots on top of the fish.
20Place a few slices of ginger, some scallion stalks, and 4-5 crushed coriander roots on top of the fish.
21Place a few slices of ginger, some scallion stalks, and 4-5 crushed coriander roots on top of the fish.
22Pour about 50ml of cooking wine over the fish.
23Pour about 50ml of cooking wine over the fish.
24Pour about 50ml of cooking wine over the fish.
25Steam the fish for 15 minutes until cooked, then drain and discard the released water (this is the fishy water).
26Steam the fish for 15 minutes until cooked, then drain and discard the released water (this is the fishy water).
27Steam the fish for 15 minutes until cooked, then drain and discard the released water (this is the fishy water).
28After 15 minutes, strain the broth to get 500ml of liquid (or 300ml for a richer flavor).
29After 15 minutes, strain the broth to get 500ml of liquid (or 300ml for a richer flavor).
30After 15 minutes, strain the broth to get 500ml of liquid (or 300ml for a richer flavor).
31Season the strained broth with 50ml soy sauce, 20ml fish sauce, 20g oyster sauce, and 20g sugar.
32Season the strained broth with 50ml soy sauce, 20ml fish sauce, 20g oyster sauce, and 20g sugar.
33Season the strained broth with 50ml soy sauce, 20ml fish sauce, 20g oyster sauce, and 20g sugar.
34Discard the used ginger, scallions, and coriander from the steamed fish.
35Discard the used ginger, scallions, and coriander from the steamed fish.
36Discard the used ginger, scallions, and coriander from the steamed fish.
37Pour the prepared sauce over the steamed fish, ensuring generous coverage for a balanced, light flavor.
38Pour the prepared sauce over the steamed fish, ensuring generous coverage for a balanced, light flavor.
39Pour the prepared sauce over the steamed fish, ensuring generous coverage for a balanced, light flavor.
40Cover and steam for an additional 1 minute.
41Cover and steam for an additional 1 minute.
42Cover and steam for an additional 1 minute.
43Remove the fish from the steamer and garnish with shredded scallions, coriander, julienned ginger, and julienned chili.
44Remove the fish from the steamer and garnish with shredded scallions, coriander, julienned ginger, and julienned chili.
45Remove the fish from the steamer and garnish with shredded scallions, coriander, julienned ginger, and julienned chili.
Ingredients
30 ml cooking oil
30 ml cooking oil
30 ml cooking oil
15 g sliced shallots
15 g sliced shallots
15 g sliced shallots
20 g ginger with skin, thinly sliced
20 g ginger with skin, thinly sliced
20 g ginger with skin, thinly sliced
30 g coriander roots, crushed
30 g coriander roots, crushed
30 g coriander roots, crushed
30 g scallions, crushed
30 g scallions, crushed
30 g scallions, crushed
10 g fermented black beans (tàu xì)
10 g fermented black beans (tàu xì)
10 g fermented black beans (tàu xì)
10 tai dried shiitake mushrooms, rehydrated
10 tai dried shiitake mushrooms, rehydrated
10 tai dried shiitake mushrooms, rehydrated
1 liter water
1 liter water
1 liter water
pomfret fish (cá chim)
pomfret fish (cá chim)
pomfret fish (cá chim)
ginger slices
ginger slices
ginger slices
scallion stalks
scallion stalks
scallion stalks
4 rễ coriander roots, crushed
4 rễ coriander roots, crushed
4 rễ coriander roots, crushed
50 ml cooking wine
50 ml cooking wine
50 ml cooking wine
50 ml soy sauce
50 ml soy sauce
50 ml soy sauce
20 ml fish sauce
20 ml fish sauce
20 ml fish sauce
20 g oyster sauce
20 g oyster sauce
20 g oyster sauce
20 g sugar
20 g sugar
20 g sugar
shredded scallions
shredded scallions
shredded scallions
coriander
coriander
coriander
julienned ginger
julienned ginger
julienned ginger
julienned chili
julienned chili
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.
Cá Hấp Tàu Xì (Steamed Fish with Fermented Black Bean Sauce) | Clip Recipe