Vietnamese Steamed Fish
First the hard part -- gutting and scaling the fish. Ugh! Then place the fish on a plate that's raised enough at the edges to hold excess liquid. Sprinkle about 1/2 tsp salt and 1/2 tsp ground black pepper. Drizzle 1 tblsp soy sauce, 2 tsp fish sauce, and 1 tsp sesame oil. Julienne 2 scallions and a 2-inch knob of ginger. Sprinkle on top. Depending on size, steam the fish for about 25 minutes or until the fish is fully cooked. The meat should no longer be translucent. Serve with rice or wrap with rice paper and herbs.
Utensils
IngredientQuantityMeasureComments
Spring Onions2sliced
Ginger (fresh)2inchjulienned
Soy Sauce - light1Tbs 15ml
Fish Sauce2tsp 5ml(vietnamese)
Sesame Oil1tsp 5ml
salt0.5tsp 5ml
pepper black0.5tsp 5ml(ground)

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