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Steamed Fish with Mushrooms Recipe

Steamed Fish with Mushrooms Recipe

Ingredients :

    • 1 whole fish (about 750 g/11/2 lbs), head and tail discarded
    • 2 tablespoons minced garlic
    • 8 cm (3 in) fresh ginger root, peeled and thinly sliced into matchsticks
    • 2 tablespoons fish sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1/teaspoon ground pepper
    • 20 g (1/2 cup, about 30 buds) dried lily buds (optional)
    • Handful of dried glass noodles (tang hoon)
    • 5 fresh shiitake mushrooms or dried back Chinese mushrooms, soaked in hot water for 20 minutes and drained, caps thinly sliced
    • 50 g (1 cup) dried woodear mushrooms, soaked in hot water for 20 minutes
    • 2 spring onions, sliced in half lengthwise and cut into strips
    • 1 large tomato, cut into thin wedges

Method :

    1. Scale and gut the fish, rinse with cold water and pat dry. Score each side diagonally 4–5 times. Transfer the fish to a shallow bowl, add the garlic, ginger, fish sauce, soy sauce, salt, sugar and ground pepper. Rub the fish several times on both sides to allow the seasonings to penetrate. Let stand and marinate at room temperature while you prepare the remaining ingredients.
    2. Soak the lily buds (if using) and dried glass noodles separately in warm water until soft and pliable, about 25–30 minutes. Drain and squeeze out the excess water. Pick out and discard any hard tips of the lily buds. Tie a knot in the center of each bud.
    3. Cut the noodles into long strands. Combine the mushrooms, lily buds, noodles, wood-ear mushrooms, spring onions and tomato in a bowl.
    4. Spread one-third of the mushroom mixture over a heat-resistant plate or shallow bowl big enough to hold the fish and steaming liquid. Lay the fish on top of the mushroom mixture and drizzle it with the marinade. Scatter the remaining mushroom mixture on top of the fish.
    5. Bring the water in the steamer to a full boil. Place the plate of fish on the steamer rack, cover with the lid and steam until the fish is done, about 20–25 minutes.
    6. Remove from the steamer and serve hot with steamed rice, Coconut Rice Patties or Sticky Rice with Beans.

Dried lily buds are the unopened buds of Chinese day lily. They have a unique flavor with a sweet fragrance and elastic texture. The buds should be soaked and their tough stems removed before use.

Serves 4–6
Preparation time : 15 mins + marinating and soaking time
Cooking time : 25 mins