Cách Làm Cá VàngNgon

Ingredients

• 1 piece Emperor Fish (whole, cleaned, about 600‑800 g, scored on the back)
• 20 g Fresh Ginger (thinly sliced)
• 2 stalks Scallions (cut into 2‑inch pieces)
• 1 tablespoon Salt (regular table salt)
• 5 pieces Fresh Shrimp (peeled and deveined, for garnish)
• 120 ml Cooking Wine (dry rice wine or Shaoxing wine)
• 1 tablespoon Light Soy Sauce (low‑sodium)
• 2 tablespoons Guangdong‑Style Fish Head Sauce (choose spicy or non‑spicy version)

Instructions

1. Make Ginger‑Scallion Brine

   In a large bowl combine about 2 L of cold water with the sliced ginger, scallion pieces, and 1 Tbsp salt. Stir until the salt dissolves.

   Time: PT5M

2. Score the Fish

   Lay the Emperor fish on a cutting board and make shallow diagonal cuts along each side of the back, being careful not to cut through the flesh.

   Time: PT3M

3. Brine the Fish

   Place the scored fish into the brine, ensuring it is fully submerged. Let it sit for 10 minutes to remove any fishy odor.

   Time: PT10M

4. Drain and Pat Dry

   Remove the fish from the brine, let excess water drip off, and pat the surface gently with paper towels.

   Time: PT2M

5. Arrange Fish and Garnish

   Place the fish on a clean serving plate. Scatter the fresh shrimp on top for added nutrition and visual appeal.

   Time: PT2M

6. Add Cooking Wine and Soy Sauce

   Drizzle ½ cup cooking wine over the fish, then add 1 Tbsp light soy sauce, spreading it gently with the back of a spoon.

   Time: PT1M

7. Apply Fish Head Sauce

   Spoon 2 Tbsp of the Guangdong‑style fish head sauce (spicy or non‑spicy) over the fish, covering the surface.

   Time: PT1M

8. Prepare Steamer

   Fill the pot with about 2 inches of water, place the steamer basket inside, and bring the water to a rolling boil over high heat.

   Time: PT5M

9. Steam the Fish

   Carefully set the plate with the fish into the steamer basket, cover the pot, and steam over high heat for 7 minutes.

   Time: PT7M

10. Serve

    Remove the plate with tongs, let it rest for a minute, then serve the steamed Emperor fish hot, optionally garnished with extra scallion strips.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

0 g