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Cá Hấp Gừng Hành | Vietnamese Steamed Cod with Ginger & Spring Onions
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30 min
Quick
Knuspr-Küche
Ein herrlich leichter und aromatischer Klassiker der vietnamesischen Küche: Zartes Kabeljaufilet wird schonend über feinem Ingwer und Frühlingszwiebeln gedämpft, mit einer würzigen Sauce beträufelt und mit zischend heißem Sesamöl veredelt. Serviert mit duftendem Jasminreis – pur, elegant und voller Geschmack.
Preparation method
Preparation
Thoroughly rinse the jasmine rice in a sieve until the water runs clear. Then cook gently in lightly salted water according to the package instructions for about 12–15 minutes, cover, and let rest.
Peel the fresh ginger and cut it into paper-thin strips (julienne). Trim the spring onions, halve the white and light green parts lengthwise, and also cut into fine strips. Peel and finely chop the garlic cloves. Slice the chili pepper into thin rings. Roughly pluck the fresh coriander.
For the aromatic sauce, mix the soy sauce, fish sauce, brown cane sugar, and 3 tablespoons of hot water in a bowl until the sugar has completely dissolved.
Chef's tip
Traditionally, this Vietnamese steamed fish is finished with the sizzling hot oil (Xối Mỡ) – this step coaxes the full sweet and savory aroma out of the spring onions and ginger.
Instead of cod fillets, other firm white prime fish fillets such as pike-perch or sea bass are also ideally suited for this gentle cooking method.
Ingredients
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