Vietnamese Steamed Fish Recipe

From Dorothy McNett's Recipe Book.

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See Also: Asian · Fish and Seafood · Main Dishes

Vietnamese Steamed Fish

From Dorothy McNett's Recipe Book at Steam this in a bamboo steamer or in your microwave oven. You decide! Both work equally well.

1- 1 1/2 pounds firm white fish fillets, or one whole fish
6-8 fresh or dried shiitake mushrooms (soaked 30 min. if dried)
1 carrot, slivered
3-4 slices fresh ginger, or preserved ginger slivered
2-3 cloves garlic, slivered
2 tablespoons soy sauce
fine sea salt
freshly ground white peppercorns
2 tablespoons fish sauce

1/2 cup coconut milk
2-3 tablespoons snipped fresh cilantro leaves
2-3 fresh green onions, slivered

Wash fish and pat dry. Arrange in a shallow baking dish or plate to fit steamer. Slash fish diagonally but not all the way through to allow the seasonings to penetrate. Slice mushrooms thinly and combine mushrooms, carrot, ginger, garlic, soy sauce, salt, pepper and fish sauce. Spread over the fish. If using a steamer, heat 1-2 inches water in bottom pan, place steamer in place. Put plate of fish in the steamer, cover, reduce heat to a gently simmer and steam about 30 minutes. If using the microwave oven, loosely cover fish with waxed paper sheet. Microwave on 70-80% power, calculating 5 minutes per pound of fish as a guide. It will probably be done in about 5-7 minutes for about 1 1/2 pounds of fish. Do not overcook, just cook until the fish flakes easily. When done, pour the coconut milk over and garnish with coriander (cilantro) and the onion slivers. Serve with white rice.

Recipe created 2003-04-07.

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