Cá Hấp Gừng Hành

Nutrition · per serving

Steps

1. 1

   Set up a steamer over rapidly boiling water and bring it to full steam. Pat the whole sea bass, cleaned dry inside and out so it steams cleanly rather than watering down the sauce. Make 2 shallow diagonal slashes on each side of the fish to help it cook evenly.

   500 g whole sea bass, cleaned
2. 2

   Put half of the fresh ginger, julienned and half of the spring onions, cut into 5 cm lengths inside the cavity of the fish, then place the fish on a heatproof plate that fits your steamer.

   500 g whole sea bass, cleaned25 g fresh ginger, julienned40 g spring onions, cut into 5 cm lengths
3. 3

   Steam the fish over high heat for 8-10 minutes, depending on thickness, until the flesh turns opaque and flakes easily near the backbone. A 500 g fish is usually done in about 9 minutes; avoid overcooking so the flesh stays moist.

   500 g whole sea bass, cleaned
4. 4

   While the fish steams, stir together the light soy sauce, water, sesame oil, and white pepper to make a light dressing.

   20 ml light soy sauce15 ml water5 ml sesame oil1 g white pepper
5. 5

   Carefully remove the plate from the steamer. Spoon off any excess liquid collected on the plate if there is a lot, leaving just a little for flavour. Scatter the remaining fresh ginger, julienned, remaining spring onions, cut into 5 cm lengths, and the fresh coriander leaves over the hot fish.

   25 g fresh ginger, julienned40 g spring onions, cut into 5 cm lengths10 g fresh coriander leaves
6. 6

   Pour the light dressing evenly over the fish and serve immediately. Spoon some of the hot juices over each portion when serving.

   20 ml light soy sauce15 ml water5 ml sesame oil1 g white pepper

Origin & History

Steamed whole fish is a classic way of cooking seafood across Vietnam, especially in coastal regions where very fresh fish is readily available. Ginger and spring onion are commonly used to remove any muddy aroma and highlight the natural sweetness of the fish, while soy-based seasoning reflects the influence of broader East and Southeast Asian cooking traditions.