Photograph of the finished Fish Steamed with Malabar Spinach

Vietnam · Cá hấp mồng tơi

Fish Steamed with Malabar Spinach

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

What to get ready

  • Photograph of Red tilapia Red tilapia 3.1 lb
  • Photograph of Malabar spinach Malabar spinach 1.8 lb
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Chilli Chilli 8
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Fillet the fish, cut it into 1.5 cm thick slices, and marinate with salt and ginger for 10 minutes.
  2. 2 Arrange spinach leaves to completely cover the steaming plate, then place the fish slices on top of the leaves.
  3. 3 Malabar spinach leaves are used both as a liner for the fish and to catch the fish juices, so the leaves cook up and become a flavorful side dish.
  4. 4 Sprinkle ginger slices and scallion roots over the fish and steam over high heat for 10 minutes.
  5. 5 Steaming for more than 12 minutes will make the spinach leaves mushy and the fish slices dry and tough.
  6. 6 Mix fish sauce with lime juice and chili peppers, then drizzle with sesame oil and sprinkle with chopped scallions.

With an appliance

  • Microwave 27 min

    Replace step 4: loosely cover the fish in the dish lined with spinach and microwave at 700 W for 7 minutes, then rest for 2 minutes to allow the fish to cook through without the spinach becoming soggy; steps 5–6 remain the same.

Start cooking