Steamed Silver Perch with Shiitake Mushrooms, Ginger and Spring Onion

Name: Steamed Silver Perch with Shiitake Mushrooms, Ginger and Spring Onion (Cá Hấp)
Yield: Serves 4
Cuisine: Vietnamese
Ingredients: 1 whole silver perch (500 g/1 lb 2 oz); 1 spring onion (scallion), sliced on the diagonal; 1 spring onion (scallion), sliced on the diagonal; salt and fine white pepper; salt and fine white pepper; 2 bird’s eye chillies, seeded and julienned; ½ teaspoon potato starch; 1 tablespoon oyster sauce; 125 ml (4 fl oz/½ cup) fish stock; 2 teaspoons sugar; ½ teaspoon dark soy sauce; 3 dried shiitake mushrooms, soaked in hot water for 30 minutes then julienned; 3 dried shiitake mushrooms, soaked in hot water for 30 minutes then julienned; 1 garlic clove, crushed; 2 tablespoons julienned ginger

Cá Hấp

Preparation info

Serves
4

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Luke Nguyen: Steaming fish is so simple and healthy. It is such a quick and clean method of cooking. It retains all the freshness and sweetness of the fish, giving it a very delicate quality. A good substitute for silver perch is barramundi. Be sure that the water is rapidly boiling before placing the fish in the steamer.

Ingredients

Asia
Vietnam
Fish course
Pescatarian
South East Asia

Ingredients

Method