Steamed Tilapia with Spring Onion and Ginger
(Cá Rô Phi Hấp Hành Gừng) - Steamed Tilapia with Spring Onion and Ginger is one of our stunning Vietnamese Cuisine.
This dish is famous because of its refreshing flavour especially when you are getting tired of all the meat recipes. The fish flavour is really sweet, which is a great substitute even if you’re a meat lover. Eating with boiled rice and hot soup is my recommendation.
- 1 Tilapia about 700g in weight
- Spring onions, 1 small ginger, salt, Maggi’s stuff, 1 spoon of hoisin sauce (used when eating Pho), 1 big shallot, vegetable oil
- 2 tablespoons of soy sauce, 2 tablespoons of water, 1 tablespoon of sugar, 1 coffee spoon of thick soy sauce, pepper.
- Clean the fish, do not remove the head, cut some crossing line on the body of the fish. Then marinate with salt and Maggi’s stuff on over the body and its stomach, marinate in 1 hour.
- Peel the ginger’s skin off and slice it. Slice and split the spring onions then soak in cold water so that the spring onions will be bent, let it dry naturally. Slice the onions.
- After the fish is marinated, take it out and spread on it with 1 spoon of hoisin sauce, sprinkle some sliced ginger and put it into the steamer in 25 minutes with medium heat.
- Fry the shallot with cooking oil until its colour turns to gold then pour it on the fish’s body after steaming. Next, add the left over sliced ginger and spring onions in.
-Use a small stove and add in: soy sauce, water, sugar, thick soy sauce. Boil them all and then pour the mixture on the fish. You can sprinkle a little bit of pepper to enhance the flavour.