Cá hấp - Steamed fish
Vietnamese love to eat fish, and this one is the most popular dish of them all. It's very easy to prepare and easy to cook and fat free.
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Ingredients:

• 1 whole sea bass, red snapper, sea trout or blue fish about 2 pounds, cleaned and scaled
• 1/2 teaspoon of salt
• 2 tablespoons of fish sauce fresh ground black pepper
• 1 teaspoon of sugar
• 1 tablespoon of shredded fresh ginger
• 1/3 tablespoon of sesame oil + 1 tablespoon of canola oil or vegetable oil
• 3 scallions cut 2-inch length
• 1-2 cloves garlic minced
• 1/3 cup julienne-cut tree ear mushrooms
• 1 ounce cellophane noodles soaked in cold water, drained and cut in 2-inch lengths

Preparations:

• Soak tree ear and Chinese or shitake mushrooms in hot water for 1 hour. Soak cellophane noodles in warm water for 30 minutes. Drain and remove any hard part of the mushrooms. Then julienne cut in strips. The noodles can be cut 2-inch in length.
• Wash and rinse the belly of the fish and dry with paper towels. Lightly slash on each side of the fish in 3 places so the sauce will season the fish. Put the fish a heatproof dish. Mix salt, fish sauce, black pepper, sugar, garlic and oil together; then rub the fish with the mixture.  Heat in a small sauce pan 1 tablespoon oil to brown ginger and onion; then add cellophane noodles and mushrooms. Stir the mixture for 1 minute; then pour the mixture all over the fish, cover and steam the fish for 30 minutes. Open the steamer and spoon the sauce around the dish over the top. Cover and steam for another 20 minutes. When it's done, sprinkle the fish with black pepper and garnish with a few sprigs of coriander. Serve the fish on its plate straight from the steamer.