Vietnamese Steamed Fish with Ginger and Scallions (Ca Hap Gung Hanh)
Delicate white fish steamed with ginger and scallions, creating a light and flavorful dish perfect for a healthy dairy-free and nut-free dinner.
Ingredients
- about 680 g White fish fillets (cod, sea bass, or snapper)
- 5.08 cm Ginger
- 4 stalks Scallions
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Shaoxing rice wine (or dry sherry)
- 1 tsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place fish fillets on a heatproof plate or steamer basket.
- 2Slice ginger and scallions thinly. Arrange ginger and scallions over the fish.
- 3In a small bowl, combine soy sauce, sesame oil, and Shaoxing rice wine (or dry sherry). Drizzle over the fish.
- 4Bring water to a boil in a steamer or large pot. Place the plate or basket with fish in the steamer.
- 5Cover and steam for 10-15 minutes, or until fish is cooked through.
- 6Heat vegetable oil in a small pan. Drizzle hot oil over the fish.
- 7Garnish with additional scallions and serve immediately with rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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