Photograph of the finished Fish Steamed with Burdock Root

Vietnam · Cá hấp ngưu bàng

Fish Steamed with Burdock Root

35 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 Burdock root Burdock root 600 g
  • Photograph of Ginger Ginger 100 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Shaoxing Wine Shaoxing Wine 80 ml
  • Photograph of Sesame oil Sesame oil 48 ml
  • Photograph of Carrot Carrot 1.2
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Peel the burdock root, slice it into strips, and immediately soak it in vinegar water for 10 minutes to prevent it from turning brown.
  2. 2 Soaking burdock root in vinegar immediately after peeling will cause it to turn dark and dull if left exposed to the air.
  3. 3 Blanch the burdock root strips for 4 minutes because this root is much harder than carrots.
  4. 4 Fillet the sea bass, marinate with salt and ginger for 10 minutes, and pat dry.
  5. 5 Line a plate with shredded burdock and carrots, then place the fish on top and drizzle with cooking wine.
  6. 6 Steam over high heat for 12 minutes, then drizzle with soy sauce and sesame oil, and sprinkle with chopped scallions and pepper.

With an appliance

  • Microwave 31 min

    Replace step 6: loosely cover the fish on the burdock root and microwave at 700 W for 8 minutes, rest for 2 minutes, then drizzle with seasoning; steps 1–5 remain the same.

Start cooking