Top 20 Most Delicious Fish Dishes Loved by All

Braised Fish with Pickled Vegetables is a flavorful, rich dish. The fish is marinated and then braised with pork belly and pickled mustard greens. The fish is savory, and the braising sauce has a mild sourness that complements the crispy, tangy pickled vegetables, making for a delicious meal. This dish pairs perfectly with white rice and is suitable for both winter and summer weather.

Ingredients:

• 500g of carp.
• Pickled mustard greens.
• 150g of pork belly.
• 2 cucumbers.
• 1 chili pepper.
• Sugar, fish sauce.

Instructions:

• Step 1: Clean the carp and marinate with seasonings.
• Step 2: Heat a pot and caramelize sugar until it turns a golden brown. Add sliced pork belly and stir-fry until it's firm, then season with fish sauce and turn off the heat.
• Step 3: Layer the bottom of the pot with pork, followed by a layer of pickled mustard greens, then a layer of fish. Top with pickled vegetables, sliced tomatoes, and chili pepper. Add enough water to cover the fish and cook over high heat until the fish and pork are tender, then adjust seasoning to taste.

Are you tired of rice dishes because your usual meals have become too repetitive? Then Mytour is here to introduce you to this truly flavorful Sour Fish Soup with Snakehead Fish, ensuring that your family will enjoy a hearty, joyful meal together. This sour fish soup with snakehead fish is not only nutritious, but if not prepared properly, the fish can have a lingering fishy smell, making it harder to enjoy.

Ingredients:

• 1 snakehead fish (500g).
• Fresh herbs, dill, coriander, and green onions.
• 3 tomatoes.
• 3 green sour fruits (like unripe tamarind).
• Fish sauce, salt, pepper, seasoning powder.

Instructions:

• Step 1: Clean the snakehead fish, cut into bite-sized pieces, and marinate with salt, fish sauce, seasoning powder, and pepper to let the flavors infuse. Shallow fry the fish until golden.
• Step 2: Peel the tomatoes, remove the stems, and cut them into wedges.
• Step 3: Heat a pot, sauté onions in a little oil, then add the tomatoes and stir-fry until soft and the sauce thickens. Add the sour fruits and fill the pot with water until it reaches about two-thirds full.
• Step 4: Once the water is boiling, add the fried fish pieces. Let it simmer on low heat for about 20 minutes, then adjust the seasoning to taste.
• Step 5: Turn off the heat and add finely chopped coriander, dill, and green onions.

While the Southern region is known for its delicious braised clay pot fish, the North boasts a unique and equally tasty dish: braised carp with galangal. Though both dishes involve braising fish, each region brings its own distinct flavors and specialties that are unmissable. Mytour will now guide you in preparing this authentic Northern-style braised carp with galangal for your family to enjoy!

Ingredients:

• 3 kg of carp.
• 300g of galangal root.
• 1kg of sugar cane.
• 20g of peppercorns.
• 50g of monosodium glutamate.
• 200g of salt.
• 100g of sugar.
• 5 chili peppers.
• 2 tablespoons of caramel sauce.
• 200g of cooking oil.

Instructions:

• Step 1: Clean the carp, cut it into 3 cm pieces, then marinate with salt for 15-20 minutes. Rinse the fish and let it drain.
• Step 2: Clean the galangal and slice it thinly. Wash the sugar cane, cut it into 4-5 cm pieces, and split them. Clean and halve the chili peppers.
• Step 3: Place the sugar cane and galangal at the bottom of the pot. Layer the fish on top, then add ground pepper, whole peppercorns, chili, sugar, monosodium glutamate, cooking oil, salt, and fish sauce. Mix the caramel sauce with water and pour it over the fish. Simmer on low heat for 3-4 hours, ensuring the fish absorbs the flavors. Once the fish turns golden and firm, and the sauce thickens, the dish is ready.

Salmon is not only rich in essential fatty acids that promote heart, skin, and hair health, but it also benefits brain function. Therefore, salmon is a top choice for nutritional health. Pan-fried salmon with garlic butter is a nutrient-dense dish that has a magnetic appeal to many people. Restaurants often include this dish in their menu to cater to both easygoing and discerning customers alike.

Ingredients:

• 4 slices of salmon.
• 300g butter.
• 5 cloves of garlic.
• 1 tablespoon of lemon juice.
• Seasonings: Salt, pepper, monosodium glutamate.
• Parsley.

Instructions:

• Step 1: Clean the salmon fillets and let them drain.
• Step 2: Peel and finely chop the garlic, then wash and finely chop the parsley.
• Step 3: Heat a tablespoon of butter in a pan with a teaspoon of garlic and half a teaspoon of salt. Once hot, add the salmon fillets and reduce the heat, turning them gently to ensure they absorb the butter.
• Step 4: Squeeze 2 tablespoons of lemon juice and sprinkle a teaspoon of ground pepper on the fish. Cover the pan and cook for another 5 minutes until the fish is done, then remove from heat.
• Step 5: Finally, plate the salmon and garnish with cucumber, tomatoes, and carrots for a beautiful presentation.

Stir-fried Carp with Chili delivers a spicy and fragrant dish that will bring a unique and delightful flavor to your family meals. Furthermore, this dish is believed to help treat certain eye conditions. Stir-fried carp with chili is especially beneficial for those with blurry vision, weak eyesight, or blurred vision caused by kidney and liver issues. So why not try making this dish for your family?

Ingredients:

• 3 tomatoes.
• 50g green onions.
• 1 carp.
• 50g dill.
• 1 onion.
• Seasonings: Fish sauce, seasoning powder, salt, sugar, monosodium glutamate, cooking oil.
• 100g fermented rice.
• Lettuce and herbs.

Instructions:

• Step 1: Clean the carp by removing the scales, gills, and innards, then cut it in half.
• Step 2: Peel and crush the onion, then chop it finely. Cut the tomatoes into wedges, chop the green onions and dill. Strain the fermented rice to get its concentrated juice. Sauté the chopped onion, add the tomatoes and a little water, cook until the tomatoes soften, then add 1 liter of water and bring it to a boil. Season with monosodium glutamate, seasoning powder, and fish sauce, stirring gently to dissolve.
• Step 3: Add the carp to the pot and slowly pour in the fermented rice until the desired sourness is reached. Simmer gently to bring the fish to a boil again.
• Step 4: Once the soup is ready, add the green onions and dill, stir gently, and turn off the heat.
• Step 5: Prepare a dipping sauce with sweet and sour fish sauce, and the dish is complete.

Salmon is rich in nutrients such as Protein, Omega 3, and Vitamin D, making it excellent for eye health and cardiovascular function. Additionally, salmon is a go-to food for those looking to lose weight. It's commonly used in dishes like braised salmon, fried salmon, or sour salmon soup. One particularly popular preparation is Grilled Salmon with Pepper and Lemon.

Ingredients:

• 2 pieces of salmon fillet, skin on.
• 2 tablespoons lemon juice.
• 1 teaspoon black pepper.
• 1 teaspoon miso sauce.
• 2 teaspoons mustard.
• 1.5 teaspoons mayonnaise.
• A pinch of chili powder, salt.

Instructions:

• Step 1: Gradually add black pepper to a bowl of lemon juice. Add miso sauce, followed by mustard, mayonnaise, and chili powder. Stir the mixture well.
• Step 2: Place the salmon fillets on a plate and spoon the prepared mixture over the fish. Use a spoon to evenly spread the mixture across the fillets. Cover with plastic wrap and refrigerate for about 30 minutes.
• Step 3: Transfer the salmon to a baking tray, drizzle with the sauce mixture, and sprinkle with additional black pepper. Bake at 450°F (230°C) for 10 to 15 minutes. Serve hot with a side of salad for a perfect meal!

There are many ways to prepare fish, and steaming is a healthy method that avoids the use of oil, helping to prevent conditions such as obesity. Moreover, steaming retains the natural flavors of the dish, making it both delicious and light. The meat of catfish is fragrant and mildly sweet, and when steamed with beer, it creates a surprisingly delightful and unique flavor.

Ingredients:

• 1 kg catfish.
• 300g fresh onions.
• 100g celery.
• 2 cans of beer.
• Ginger, lemongrass, lemon, garlic, chili, turmeric.
• Pepper, salt, sugar, fish sauce.
• Herbs: dill, lettuce, coriander, basil, etc.

Instructions:

• Step 1: Clean the fish thoroughly, leave it whole, and make shallow cuts on the surface. Marinate the fish with salt, lemongrass, ginger, and minced turmeric for 30 minutes.
• Step 2: Wash and cut the tomatoes into wedges. Trim the roots of the dill, wash it thoroughly, and cut the celery into 4-5 cm pieces. Slice the spring onions into 2-3 parts and crush the onions. Smash the lemongrass and slice the ginger thinly.
• Step 3: Place the smashed lemongrass, ginger, and onions on the bottom of a pot. Put the marinated fish on top. Pour in just enough beer to cover the lemongrass, but don't use too much. Steam the fish for 30 minutes.
• Step 4: When the fish is nearly done, add the spring onions, dill, celery, and tomatoes, and steam for an additional 10 minutes.
• Step 5: Serve the dish with fresh herbs and a ginger, garlic, chili dipping sauce.

Braised Black Carp with Bamboo Shoots and Chili is a beloved dish in many households, offering a rich and flavorful experience. This savory dish, paired with the distinct taste of bamboo shoots and chili, is perfect for bringing a fresh flavor to the dinner table. Follow this simple recipe to prepare a delicious and satisfying meal for your family.

Ingredients:

• 3 pieces of black carp.
• 1 bowl of bamboo shoots and chili, soaked in water along with the bamboo shoots and chili.
• 200g pork belly.
• 1 tablespoon dried vegetarian seasoning or 2 sour plums.
• 15 black peppercorns.
• Caramel sauce, fish sauce, and fermented shrimp paste.

Instructions:

• Step 1: Cut the fish and pork belly into 2x2 cm pieces. Marinate them with dried vegetarian seasoning, fish sauce, crushed peppercorns, and caramel sauce for 30 minutes.
• Step 2: Divide the soaked bamboo shoots and chili into two portions. Place one half at the bottom of the pot, then layer the marinated fish and pork belly on top. Sprinkle the remaining bamboo shoots and chili over the top. Add water and one teaspoon of fermented shrimp paste.
• Step 3: Bring the mixture to a boil over high heat, then reduce to low heat and simmer until the liquid has nearly evaporated.

This dish primarily uses snakehead fish, a type of fish found in many large rivers. With its slender body, smooth skin, and minimal bones, it is highly favored by many. Additionally, snakehead fish is rich in nutrients and omega-3 fatty acids, making it excellent for health.

Snakehead fish is flavorful, while the banana and tofu bring a delightful, tender texture. When combined with a savory golden braising liquid, this dish offers a comforting experience that will quickly become a favorite. Let’s dive into how to make Snakehead Fish Braised with Banana and Tofu that will leave you craving more!

Ingredients:

• 1 snakehead fish (substitute with catfish or another fish if needed).
• 2 green bananas.
• 2 blocks of tofu.
• Herbs: cilantro, perilla, and spring onions.
• Turmeric, fermented shrimp paste, galangal, tamarind, garlic, and shallots.
• Seasonings.

Instructions:

• Step 1: Peel and wash the turmeric and galangal, then pound them together. Mix with tamarind and 1 teaspoon of fermented shrimp paste, then strain to extract the juice.
• Step 2: Clean the fish, remove any slimy residue, and rinse it with salted water. Cut the fish into bite-sized pieces. Marinate the fish with the galangal-tamarind juice, ½ teaspoon of black pepper, and 2 tablespoons of finely chopped shallots for a period of 30 minutes.
• Step 3: Cut the tofu into small cubes and fry until golden.
• Step 4: Peel the green bananas, cut them into bite-sized pieces, and then slice each piece into quarters. Soak the banana pieces in water with a little vinegar to prevent browning.
• Step 5: Heat oil in a pot, fry the garlic until fragrant, and then add the marinated fish. Sauté the fish until it releases a pleasant aroma. Add the banana pieces and stir briefly. Pour in a liter of water and simmer until the fish is tender and the banana has softened.
• Step 6: Season the dish with salt and fish sauce to taste, then add the fried tofu. Simmer for an additional 5 minutes. Garnish with finely chopped spring onions, cilantro, and perilla right before turning off the heat.

The dish of Catfish Braised in Ginger Sauce is easy to make and goes perfectly with rice. The sauce soaks into each piece of fish, creating a savory flavor with a delightful ginger aroma. This dish is not only made from easily found ingredients but also involves a simple cooking process. In just a few easy steps, you'll have this delicious dish ready. The catfish braised in ginger sauce pairs wonderfully with steamed rice, and it’s also just as good when served with plain congee.

Ingredients:

• 300g catfish.
• 1 small ginger root.
• 1 small garlic bulb.
• 1/2 cup fish sauce (standard rice bowl size).
• 1/3 cup sugar.
• Ground black pepper, cooking oil, salt, white vinegar.

Instructions:

• Step 1: Clean the catfish thoroughly with salt and vinegar, then drain the water.
• Step 2: Prepare the ginger sauce: In a bowl, mix the fish sauce, sugar, mashed ginger and garlic, 3 tablespoons of cold water, and 1/2 teaspoon of ground pepper. Stir the mixture until well combined.
• Step 3: Fry the catfish: Heat a small amount of oil in a pan. Once the oil is hot, add the catfish and fry over medium heat, turning the fish to ensure it’s golden brown on all sides. Remove the fish from the pan and let it drain on paper towels.
• Step 4: Braise the fish: In a clean pan, pour in the ginger sauce. Once the sauce starts boiling, taste it and adjust the seasoning to suit your preferences. Then add the fried catfish and simmer over low heat, turning the fish to ensure the sauce is absorbed evenly. Cook until the sauce thickens and reduces. Turn off the heat and sprinkle black pepper over the fish for an extra fragrance.

Pomfret is a type of sea fish found abundantly in the waters off Vietnam, especially in Phu Yen where it’s a local delicacy served at affordable seafood restaurants. There are several varieties of pomfret such as black pomfret, white pomfret, and thorn pomfret. However, the black and white pomfrets are the most commonly used. With simple, readily available ingredients, you can create a special dish of fried pomfret with pepper that will delight your family during mealtime.

Ingredients:

• 1 pomfret (700g).
• 1 tablespoon whole black pepper.
• 2 tablespoons seasoning powder.
• 3 tablespoons fish sauce.
• 1 tablespoon sugar.
• 1/2 teaspoon monosodium glutamate (MSG).
• 1/2 garlic bulb, minced.
• 2 shallots, minced.

Instructions:

• Step 1: Clean the pomfret thoroughly, rinse it with a diluted saltwater solution to reduce the fishy smell and sliminess. Lightly score both sides of the fish to help the spices penetrate.
• Step 2: Shallow fry the fish until both sides are golden brown.
• Step 3: Sauté the minced garlic and shallots until fragrant, then add the fried fish along with a little water and the prepared seasoning. Let it simmer on low heat for 20 minutes to allow the fish to absorb the flavors.

Sturgeon has a rich, tender, sweet meat with almost no bones, making it a favorite for many. You can find sturgeon fillets at supermarkets or seafood stores, and it's a great choice for a family meal since it's reasonably priced and every part of the fish, including the cartilage, is edible. Salt and lemongrass fried sturgeon is a fragrant, delicious dish perfect for a family dinner.

Ingredients:

• 2 sturgeon fillets.
• 2 stalks of lemongrass.
• 1 tablespoon lemongrass powder.
• 1 teaspoon chili salt.
• 1 teaspoon turmeric powder.
• 1 teaspoon chili powder.
• 1/2 teaspoon sugar, minced garlic.

Instructions:

• Step 1: Clean the sturgeon fillets with saltwater and let them drain. Marinate the fish with the spices listed above and minced garlic for about 20 minutes.
• Step 2: Crush the lemongrass stalks, cut them into pieces, and shred them into thin strands.
• Step 3: Heat a pan with 2 tablespoons of oil. When the oil is hot, add the fish to fry. Cover the pan and cook for about 3 minutes. Check to see if the bottom is golden, then flip the fish. Add the shredded lemongrass and cover again. Reduce the heat and cook until the fish is golden on both sides and the lemongrass is crispy. Turn off the heat.
• Step 4: Place the fish on a plate lined with paper towels to absorb excess oil, and serve hot with rice.

Braised Giant Carp with Starfruit has long been a beloved, rustic dish throughout the rural areas of Vietnam. The firm, fragrant flesh of the giant carp blends harmoniously with the mildly sour aroma of the starfruit, making this a perfect dish for your family's meal. Learn how to prepare this delightful recipe!

Ingredients:

• 500g giant carp.
• 200g pork belly.
• 2 stalks of lemongrass.
• 1 tomato.
• 1 sour starfruit.
• Shallots, ginger.
• Caramelized sauce, fish sauce, salt, chili, black pepper, molasses.

Instructions:

• Step 1: Marinate the fish and meat with all the ingredients for at least 1 hour.
• Step 2: Place the pot on the stove and bring it to a boil. Add enough hot water to cover the contents. Let it boil again and then simmer on low heat until the liquid reduces by half. Turn off the heat, let it cool, then continue cooking. This two-stage cooking process ensures the fish absorbs all the flavors and tastes even better.
• Step 3: Adjust seasoning to taste. You can store the fish in the refrigerator and reheat it later by frying or using a microwave. Avoid reheating it with the braising liquid.

Deep-Fried Sturgeon with Crispy Coating results in a crunchy exterior while maintaining a soft, sweet, and tender interior. The fragrant, crispy fried shallots and lemongrass emit a tempting aroma, making this dish a perfect change of pace for your family. It's easy to prepare and will definitely surpass what you might get from a restaurant. Whether for a weekend meal or as a main dish during gatherings or holidays, this dish is sure to impress.

Ingredients:

• 5 slices of sturgeon.
• 1/2 teaspoon chili powder.
• 1 teaspoon seasoning powder.
• 1 tablespoon finely chopped shallots.
• 1/2 teaspoon ground black pepper.

Instructions:

• Step 1: Marinate the 5 slices of sturgeon for 30 minutes, then coat with crispy batter. Make sure the fish is evenly coated on both sides.
• Step 2: Heat oil in a pan and gently fry the fish at first. After about 5 minutes, when the fish is cooked, increase the heat to crisp up the coating. Serve with a mix of green mustard and mayonnaise for dipping.

Fried Snapper with Tomato Sauce is a dish that blends a combination of sweet, sour, and spicy flavors, resulting in a uniquely appealing taste. This recipe is simple to prepare compared to other fish dishes but still delicious and nutritious. It’s a great option to occasionally change up your meals and surprise your family with something new.

Ingredients:

• 1 black snapper.
• 2 tomatoes.
• Fish sauce, salt, sugar, cooking oil, chili, MSG, pepper, garlic.

Instructions:

• Step 1: Clean the snapper and season it with a pinch of salt.
• Step 2: Fry the fish in a little oil until both sides are golden brown.
• Step 3: Finely chop the tomatoes and add them to the pan with 2 teaspoons of sugar, fish sauce, and minced garlic. Simmer until the tomatoes are soft and turn color, then add one cup of water, pepper, and chili, and continue cooking until the sauce thickens.

Fresh Turmeric Braised Catfish has long been a beloved rustic dish, both simple and absolutely delicious. Though this recipe is easy to prepare, mastering the essential tips ensures that it turns out perfectly every time. Today, let's explore the recipe for this unique and flavorful turmeric-braised catfish.

Ingredients:

• 3 medium-sized catfish.
• 1 piece of fresh turmeric.
• 3 green chili peppers (or red chili peppers).
• 1 tablespoon chili powder.
• Seasonings: fish sauce, salt, sugar, pepper, vinegar.
• Cooking oil.

Instructions:

• Step 1: Rub the catfish with salt, rinse thoroughly, then soak the fish in water with 1 tablespoon of vinegar for 5 minutes, rinse again, and drain. Cut the fish into bite-sized pieces.
• Step 2: Combine the chili powder, fresh chili peppers, and turmeric (peeled and grated) in a mortar and pound them together. Add sugar and pepper, then mix well.
• Step 3: Place the fish in a pot and add the spice mixture from Step 2. Toss everything to coat the fish, then add fish sauce, whole chili peppers, a bit of oil, and sprinkle chili powder on top. Let the fish marinate for 20 minutes.
• Step 4: Put the pot on the stove and braise the fish on low heat, leaving the lid off. Once the fish begins to simmer, add hot water, adjust seasoning to taste, and continue braising until the sauce thickens and becomes sticky. Drizzle 1/2 tablespoon of oil on top of the fish before turning off the heat.
• Step 5: The fish will be golden, with a mild spicy kick and an irresistible turmeric aroma. Serve with hot rice and a bite of fresh green chili for a truly satisfying meal.

Salmon is a highly nutritious fish that can be prepared in many different ways, such as tea-braised salmon, garlic chili fried salmon, or foil-baked salmon. Today, Mytour introduces a unique and delicious salmon recipe with a passion fruit sauce that is both exotic and mouth-watering.

Passion fruit sauce salmon combines European flavors with a simple cooking method that makes it easy for you to prepare this special dish at home and impress your family.

Ingredients:

• 180g salmon fillet.
• 1 green zucchini.
• 1 yellow zucchini.
• 1 carrot.
• 2 cherry tomatoes.
• Broccoli (green and white).
• 2g asparagus.
• Dill, red radish.
• 2 passion fruits.
• Sugar.
• Cold butter.

Instructions:

• Step 1: Season the salmon with salt and pepper.
• Step 2: Use a melon baller or knife to carve the green zucchini, yellow zucchini, and carrot into round or oval shapes. Cut asparagus into 3-5cm pieces, thinly slice the red radish, and lightly fry the cherry tomatoes in hot oil. Cut the broccoli into bite-sized florets. Blanch the vegetables briefly, then sauté them with butter and a pinch of salt and pepper to taste.
• Step 3: Heat a pan, add oil, and cook the seasoned salmon fillet until both sides are evenly browned.
• Step 4: For the sauce, cut the passion fruits in half and strain out the seeds. In a pot, melt a bit of sugar to make caramel, then add the passion fruit juice. Simmer on low heat until the sauce thickens to a desirable consistency.
• Step 5: Arrange the salmon and vegetables on a plate as desired, and drizzle with the passion fruit sauce to serve.

With simple ingredients and an easy cooking method, soy sauce carp is sure to please your family's taste buds this weekend. Wild-caught carp tends to have a firmer and sweeter flesh, making it an ideal choice for this dish. When selecting carp, choose long and thick fish, as wild carp from rivers will be more flavorful than farm-raised ones. Farm-raised carp grow quickly and are fattier, often appearing rounder and heavier. Wild-caught carp, on the other hand, has a distinct sweetness and a firmer texture due to its longer growth in a natural environment.

Ingredients:

• 1 carp.
• Ginger, garlic, onion.
• Vinegar, wine, soy sauce, sugar.

Instructions:

• Step 1: Clean the carp and fry it until golden brown, then remove it from the pan and set it aside.
• Step 2: Sauté the ginger, garlic, and onion until fragrant. Then add the soy sauce, sugar, wine, and vinegar to the pan and simmer until the mixture turns red.
• Step 3: Add the fried carp back into the pan, add water, bring it to a boil, then reduce the heat to medium. Let it simmer until the sauce thickens and the fish becomes tender.

Basa fillet is the part of the basa fish where the head and bones are removed, and the fillet is kept in cold storage and sold in supermarkets and convenience stores. After purchasing, you can simply thaw it and cook. The fish maintains its freshness, taste, and high nutritional content. Dishes made with basa can help reduce heart arrhythmias and are particularly beneficial for children's brain development.

Ingredients:

• 500g basa fillet.
• 2 teaspoons fish seasoning sauce.
• 1/2 teaspoon cooking oil.
• 2 stalks lemongrass.
• 2 tablespoons tamarind juice.
• 1/2 teaspoon seasoning powder.

Instructions:

• Step 1: Use a paper towel to dry the fish and cut the fillet into three pieces.
• Step 2: Marinate the fish with 2 teaspoons of fish seasoning sauce, 1/2 teaspoon of seasoning powder, and chopped lemongrass. Gently mix to ensure the fish is evenly coated with the seasoning. Let it marinate for about 15 minutes.
• Step 3: Place the fish on a baking tray and drizzle 1/2 teaspoon of oil around the fish. Since fish takes longer to brown than meat, bake each side for 10 minutes.
• Step 4: Once the fish turns golden, transfer it to a pan and pour 2 tablespoons of tamarind juice over it. Stir gently and cook for an additional 5-7 minutes until fully done.

Steamed Fish with Ginger and Onion is not only delicious but also helps keep your body warm, combat colds, runny nose, and cough during the cold days. This dish, served hot with rice or wrapped in rice paper, is incredibly tasty. Steaming a whole fish is also considered a good luck dish for the beginning of the year, and it is very easy to make. Let’s explore the recipe for steamed fish with ginger and onion.

Ingredients:

• 1 medium-sized fish.
• 1 piece of ginger, sliced thinly.
• 2 stalks of spring onions, cut into pieces.
• 1/3 cup soy sauce.
• 30 ml cold water or fresh coconut water.
• 1 red chili, sliced.
• 2 cloves garlic, minced.
• 1/2 teaspoon sugar.
• 1 tablespoon cooking wine.
• Salt, cilantro, pepper...

Instructions:

• Step 1: Clean the fish and wash thoroughly. Cut off the head and tail, then cut the fish's back into pieces, leaving them still attached to the belly.
• Step 2: Sauté garlic until fragrant, then add soy sauce, 1/2 teaspoon of sugar, and coconut water, bring to a boil, and turn off the heat.
• Step 3: Place spring onions and some ginger on a plate, then lay the fish on top. Sprinkle a bit of ginger and chili over the fish. Place the plate in a steaming pot with boiling water and steam for 7 minutes. After 7 minutes, discard the water in the plate, and pour the garlic soy sauce mixture over the fish. Steam for another 5 minutes until the fish is fully cooked.
• Step 4: Remove the fish from the plate, garnish with a few slices of chili, sprinkle with ginger, pepper, and some cilantro.