Hải sản/Ðồ biển - Seafood
Viet Nam has more than one thousand miles of coastline.
Therefore, its cuisine is dominated by many seafood dishes. Fish and shellfish are very
fresh, and you can buy them the same day they are caught. You can always find a dish or
two prepared with the seafood at the dinner table.
Cá hấp - Steamed
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.
- 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
- 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
- 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
- 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.