Photograph of the finished Fish Steamed with Lotus Root

Vietnam · Cá hấp củ sen

Fish Steamed with Lotus Root

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 1.4 kg
  • Photograph of Lotus root Lotus root 800 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 160 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Shaoxing Wine Shaoxing Wine 80 ml
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the lotus root, slice it into 4mm thick rounds, and soak them in diluted lemon juice to keep them white.
  2. 2 Slice the lotus root into thin, even slices 4 mm thick so that it cooks simultaneously with the fish for 13 minutes.
  3. 3 Soak the shiitake mushrooms, then cut off the stems and reserve the soaking water.
  4. 4 Arrange the lotus root slices to cover the plate completely, then place the fish slices and shiitake mushrooms on top.
  5. 5 Pour the rice wine mixed with the mushroom soaking water over the mushrooms, then steam over high heat for 13 minutes.
  6. 6 Drain off the fishy liquid, then drizzle with soy sauce and sesame oil, and sprinkle with shredded ginger and green onions.

With an appliance

  • Microwave 35 min

    Replace step 5: loosely cover the plate with fish, lotus root, and mushrooms, then microwave at 700 W for 9 minutes, rest for 2 minutes before draining the fishy liquid; step 6 remains unchanged.

Start cooking