Photograph of the finished Soy-Steamed Fish

Vietnam · Cá hấp nước tương

Soy-Steamed Fish

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

What to get ready

  • Photograph of Red tilapia Red tilapia 1.6 kg
  • Photograph of Soy sauce Soy sauce 140 ml
  • Photograph of Ginger Ginger 120 g
  • Photograph of Spring onion Spring onion 200 g
  • Photograph of Sugar Sugar 40 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Shaoxing Wine Shaoxing Wine 80 ml
  • Photograph of Chilli Chilli 8
  • Photograph of Herbs Herbs 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Make two incisions on each side of the fish, then rub with salt and ginger, rinse, and pat dry.
  2. 2 Place the fish on two bamboo skewers in the dish so that the steam can reach the underside.
  3. 3 Placing the fish on skewers ensures even cooking; placing it flat on the plate means the bottom side will be steamed in the fishy water.
  4. 4 Steam over high heat for 12 minutes, then drain off all the excess liquid.
  5. 5 Heat soy sauce with sugar, cooking wine, and 40 ml of water, then pour it around the fish's legs.
  6. 6 Sprinkle shredded ginger, green onions, and chili peppers on top, then pour in 200-degree oil and sizzle.

With an appliance

  • Microwave 27 min

    Replace step 4: loosely cover the plate of fish on a bamboo stick and rotate at 700 W for 8 minutes, rest for 2 minutes, then drain off any excess liquid; steps 5–6 remain the same.

Start cooking