Cách Làm Cá hấp
Cách Làm Cá hấp is a easy Vietnamese recipe that serves 4. 300 calories per serving. Recipe by monngontrunghoa888 on YouTube.
Prep: 27 min | Cook: 8 min | Total: 45 min
Cost: $50.74 total, $12.69 per serving
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
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
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
Slice squid
Rinse the fresh squid, pat dry, and cut into even 1‑2 cm rings; set aside.
Time: PT5M
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
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
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
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
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
Dietary info: Pescatarian, Contains soy, Contains gluten (if regular soy sauce is used)
Allergens: Fish, Shellfish (Squid), Soy
Ingredient Substitutions
- Instead of Vược Fish: Tilapia, Catfish
- Instead of Fresh Ginger: Ginger paste
- Instead of Scallions: Green onions
- Instead of Salt: Sea salt
- Instead of Fresh Squid: Calamari
- Instead of Cooking Wine: Dry white wine
- Instead of Light Soy Sauce: Tamari (gluten‑free)
- Instead of Chili Fish Sauce: Sriracha mixed with fish sauce
Equipment Needed
- Large Steamer
- Cutting Board
- Chef Knife
- Mixing Bowl
- Measuring Cup
- Spoon
- Plate for Serving
- Tongs (optional)
Critical Steps — Do Not Skip
- Brine the fish for 10 minutes to remove odor
- Steam the fish for exactly 8 minutes over high heat
- Do not lift the steamer lid during cooking
Chef Tips from the Video
- Place a piece of parchment paper under the fish to prevent it from sticking to the steamer basket
- Add a few thin lemon slices to the steaming water for a subtle citrus aroma
Troubleshooting
Fish still has a strong fishy smell after cooking
Ensure the fish is fully immersed in the ginger‑scallion brine for the full 10 minutes and use fresh ginger and scallions.
Fish turns dry and overcooked
Do not exceed the 8‑minute steaming time and make sure the water is at a rolling boil before placing the steamer.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days
Freezer: Freeze cooked fish for up to 1 month; thaw before reheating
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Prepare the ginger‑scallion brine a few hours ahead and keep it refrigerated
- The chili fish sauce can be made or bought in advance and stored in the fridge
Frequently Asked Questions
What is the cultural significance and history of Vược fish with chili sauce in Vietnamese cuisine?
Vược fish (cá vược) is a popular freshwater fish in Vietnam, often prepared for family gatherings and festivals. The spicy chili fish sauce reflects the Vietnamese love for balanced heat and aromatic herbs, making the dish a staple at celebratory meals.
What are the traditional regional variations of Vược fish with chili sauce in Vietnam?
In the northern regions, the sauce may be milder and include fermented shrimp paste, while southern versions favor a brighter, spicier chili sauce with added lime juice. Some coastal areas add coconut milk for a richer texture.
How is Vược fish with chili sauce traditionally served in Vietnamese households?
The steamed fish is typically placed on a large platter, garnished with fresh scallions and served hot alongside steamed jasmine rice, fresh herbs, and a side of pickled vegetables.
During which Vietnamese celebrations is Vược fish with chili sauce commonly prepared?
The dish is popular during Tết (Lunar New Year), family birthdays, and wedding banquets, where its elegant presentation and aromatic sauce symbolize prosperity and good health.
What authentic ingredients are essential for traditional Vược fish with chili sauce versus acceptable substitutes?
Authentic ingredients include fresh Vược fish, ginger, scallions, Vietnamese chili fish sauce, and cooking rice wine. Substitutes can be tilapia or catfish for the fish, dry sherry for the wine, and a mix of sriracha with fish sauce if the specialty sauce is unavailable.
What other Vietnamese dishes pair well with Vược fish with chili sauce?
It pairs beautifully with steamed jasmine rice, fresh herb salad (gỏi), pickled mustard greens (dưa cải), and a light broth soup such as canh chua (sour soup).
How has the preparation of Vược fish with chili sauce evolved over time in Vietnamese cuisine?
Originally, the fish was simply grilled and served with a fermented shrimp paste. Modern home cooks now steam the fish to retain moisture and use commercially prepared chili fish sauce, reflecting a shift toward quicker, health‑focused cooking methods.
What are the most common mistakes to avoid when making Vược fish with chili sauce at home?
Common errors include under‑brining the fish, which leaves a strong odor, and over‑steaming, which makes the flesh dry. Also, lifting the steamer lid too early releases steam and can affect the sauce consistency.
Why does this Vược fish recipe use a ginger‑scallion brine instead of plain water?
The ginger‑scallion brine not only removes any fishy smell but also infuses the flesh with subtle aromatics that complement the spicy chili sauce, creating a layered flavor profile.
What does the YouTube channel monngontrunghoa888 specialize in?
The YouTube channel monngontrunghoa888 focuses on authentic Vietnamese home cooking, sharing step‑by‑step tutorials for traditional dishes, street‑food favorites, and modern twists on classic recipes.
How does the YouTube channel monngontrunghoa888's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
monngontrunghoa888 emphasizes simple, ingredient‑focused techniques that require minimal equipment, often highlighting regional flavors and practical tips for busy home cooks, whereas many other channels focus on elaborate presentations or restaurant‑style plating.
Last updated: August 19, 2026
