# Cá Hấp Tàu Xì (Steamed Fish with Fermented Black Bean Sauce)

A self-invented recipe for steamed fish with fermented black bean sauce, featuring a light and non-greasy flavor profile that eliminates any fishy smell.

- Cuisine: Chinese
- Category: Soup
- Language: vi

## 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

## Instructions

1. Heat 30ml of cooking oil in a pot.
2. Add 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).
3. Sauté until the mixture is slightly charred to enhance the aroma.
4. Add 10 rehydrated shiitake mushrooms for flavor and sweetness.
5. Pour in 1 liter of water, bring to a boil, then reduce heat and simmer for exactly 15 minutes.
6. While the broth is simmering, prepare the pomfret fish by cleaning it and making about five cuts on each side.
7. Place a few slices of ginger, some scallion stalks, and 4-5 crushed coriander roots on top of the fish.
8. Pour about 50ml of cooking wine over the fish.
9. Steam the fish for 15 minutes until cooked, then drain and discard the released water (this is the fishy water).
10. After 15 minutes, strain the broth to get 500ml of liquid (or 300ml for a richer flavor).
11. Season the strained broth with 50ml soy sauce, 20ml fish sauce, 20g oyster sauce, and 20g sugar.
12. Discard the used ginger, scallions, and coriander from the steamed fish.
13. Pour the prepared sauce over the steamed fish, ensuring generous coverage for a balanced, light flavor.
14. Cover and steam for an additional 1 minute.
15. Remove the fish from the steamer and garnish with shredded scallions, coriander, julienned ginger, and julienned chili.

## Equipment

- pot
- steamer
- ladle
- strainer

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1Dixmb5u4Z/
- Recipe page: https://www.cliprecipe.com/recipe/99dd45e1-bece-4783-bf3f-988acd42c350
- Extracted: 2026-05-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt