Cách Làm Cá hấp

Ingredients

• 2 whole Vược Fish (about 1 kg each, cleaned and gutted)
• 50 g Fresh Ginger (peeled and sliced)
• 2 stalks Scallions (white and green parts chopped)
• 1 tbsp Salt (for brine)
• 2 L Water (for brine)
• 1 kg Fresh Squid (cleaned and cut into 1‑2 cm rings)
• 120 ml Cooking Wine (dry sherry or rice wine)
• 1 tbsp Light Soy Sauce (for steaming)
• 2 tbsp Chili Fish Sauce (store‑bought or homemade, spicy or mild)

Instructions

1. Make ginger‑scallion brine

   Combine 2 L cold water, sliced ginger, chopped scallions, and 1 tbsp salt in a mixing bowl; stir until the salt dissolves.

   Time: PT5M

2. Brine the fish

   Place the two Vược fish in the brine, ensuring the back meat is exposed; let sit for 10 minutes to remove any fishy odor.

   Time: PT10M

3. Slice squid

   Rinse the fresh squid, pat dry, and cut into even 1‑2 cm rings; set aside.

   Time: PT5M

4. Drain and arrange fish

   Remove the fish from the brine, let excess water drip off, and place each fish on a serving plate.

   Time: PT2M

5. Add squid and seasonings

   Scatter the squid rings around the fish, drizzle 120 ml cooking wine and a splash of soy sauce over the fish.

   Time: PT3M

6. Add chili fish sauce

   Spoon 2 tbsp chili fish sauce over the fish and gently spread it with the back of a spoon.

   Time: PT2M

7. Steam the fish

   Bring a pot of water to a rolling boil, place the steamer on top, and steam the fish over high heat for 8 minutes.

   Time: PT8M

   Temperature: high

8. Finish and serve

   Remove the steamer, garnish with extra scallion if desired, and serve hot with steamed rice.

   Time: PT3M

Nutrition Facts

Calories

300

Protein

30g

Carbohydrates

5g

Fat

10g

Fiber

0g