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Ginger-infused steamed fish is not only sweet and tender but also incredibly easy to make. This holiday season, let's showcase our cooking skills and treat the whole family.
Among fish dishes, ginger-infused steamed fish is perhaps the simplest and easiest to make. Using the steaming method preserves the natural sweetness and nutritional content of the fish. Moreover, thanks to ingredients like ginger and fish sauce, the fish not only remains tender but also exudes a surprising aroma.
Ingredients for ginger-infused steamed fish:
(Serving for 4 people)
- Fresh fish: 1 whole, about 500 grams (such as carp, catfish, snakehead fish... as desired)
- Ginger: 1 root
- Spring onions: 3 large stalks
- Garlic: 1 bulb
- Lime: 1 fruit
- Bird's eye chili: 1 fruit
- White wine
- Spices: sugar, white salt, soup powder, peppercorns
How to make ginger-infused steamed fish:
Step 1: Prepare the ingredients
- Peel and finely chop garlic and ginger. Remove the roots and wilted leaves of spring onions, then wash thoroughly. Finely chop the green part, and thinly slice the white part. Wash the chili peppers, finely chop half, and slice the other half.
- Scale and clean the fish, remove the innards, then rub the fish with a handful of small salt and a tablespoon of white wine. If you bought pre-prepared fish, just wash it thoroughly and proceed to remove the fishy smell with wine and salt.
- After reducing the fishy smell, use a knife to make several cuts on the fish body to help it absorb the seasoning quickly, then stuff half of the minced garlic into the fish's belly.
Step 2: Steam the fish
- Place the fish on a deep plate, then put it in a steamer for about 10 minutes. Open the steamer lid, take out the fish, and pour out all the fishy liquid.
- Mix 2 teaspoons of coffee sugar and 2 tablespoons of tasty fish sauce in a small bowl, then evenly pour it over the fish body. Layer spring onions, the remaining half of minced garlic, evenly on the fish, then steam for another 10 minutes.
- When the fish is cooked, lift the fish plate out of the steamer, sprinkle a little pepper on top, decorate with pre-sliced spring onion heads and thinly sliced chili peppers.
Step 3: Prepare the dipping sauce
- Dissolve 2 teaspoons of coffee sugar with 1 tablespoon of fish sauce in a small bowl, squeeze in lime juice and add the remaining ginger, garlic, and minced chili peppers. Stir well to finish.
- Dip the fish in sweet and sour fish sauce, enjoy it hot with rice or as a snack.
A tip for you:
- You can use any pot for steaming, even an electric rice cooker.
- If steaming is inconvenient, you can marinate the fish with a mixture of ginger, garlic, and sugar fish sauce, then wrap it in foil and grill until cooked. The grilled fish tastes similar to steamed fish, just a bit drier.
- To ensure the fish absorbs the seasoning easily, you can cut it into medium-sized pieces for steaming, avoiding small cuts that may cause the fish to break apart.
Ginger-infused steamed fish is not only enticing due to the naturally sweet and rich flavor of the fish combined with the captivating aroma of ginger and garlic, but also because of the tantalizing sweet and sour dipping sauce. With just one bite, the delightful sweetness and the herbal aroma of spring onions linger on the palate endlessly.
In Hanoi, you can immediately savor the alluring taste of ginger-infused steamed fish by visiting Vong Ngư Grilled Fish Restaurant. Moreover, diners also have the opportunity to experience the essence of Hanoi cuisine through signature dishes such as grilled catfish, catfish roe, rainbow-fried catfish, catfish spring rolls, and catfish porridge.
Under the skillful hands of the chef, meticulously selected catfish will be marinated and transformed into flavorful dishes, rich in both flavor and color.
Quickly reserve your table via PasGo - the pioneering table booking app - to enjoy various discounts from the restaurant.
>>>Check out detailed information about Vong Ngư Grilled Fish Restaurant here.
Compiled by Thanh Mai - PasGo.vn
