Steamed Sea Bass with Ginger and Scallion — Ca Hap Gung
Vietnamese steamed sea bass topped with matchsticks of ginger and scallion, finished with a screaming-hot soy-and-sesame oil drizzled over to crackle the aromatics, served alongside jasmine rice and a wedge of lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice ginger and scallion into thin matchsticks. Mince garlic and slice red chillies into rings. Quarter limes and pick cilantro leaves. Score fish skin in shallow crosshatch on both fillets. Rinse rice until water runs clear.
Boil
Add rice to a pot with 360ml cold water and 1/2 tsp salt. Bring to a boil over high heat 3 minutes, cover, reduce to lowest heat 12 minutes until grains are fluffy and tender.
Build
Whisk 1/4 cup light soy, 2 tsp dark soy, 2 tsp granulated sugar, 2 tsp fish sauce, 1 tsp white pepper, 2 tbsp Shaoxing, and 2 tsp warm water off heat 30 seconds until sugar dissolves and sauce turns clear amber.
Steam
Lay both fish fillets on a heatproof plate, scatter half the ginger over and under each. Splash 1 tbsp Shaoxing over. Set on steamer rack over rapid-boiling water, cover, steam over high heat 8–9 minutes until fish flakes cleanly.
Sear
Drain liquid from fish off heat. Scatter remaining ginger, scallion, garlic, and chilli over top. Heat 1/4 cup neutral oil in a skillet over high 90 seconds until smoking and hazy. Pour soy sauce over fish, drizzle screaming-hot oil over aromatics until they crackle.
Plate
Mound jasmine rice alongside fish on two plates, scatter cilantro leaves over, and serve lime wedges for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.