Sunday, November 5, 2017

Cá Chưng Tương Hột (Fish Steamed with Whole Soybean) Recipe

1 Fish (Bass or Tilapia)
Chopped Shallots
Minced Garlic
Kosher Salt
1/2 tsp. Sugar
Black Pepper
Green Bell Pepper
Bean Thread
Wood Ear Mushroom
Olive Oil
Whole Grain Soybean Sauce
Soy Sauce
Green Onions
Chili Peppers

First, clean and rinse fish.  You can use a Red Tilapia like in this video or a Bass Fish.  Cut slits on both sides of the fish. 

In a small bowl, mix 2 tsp. chopped Shallots, 2 tsp. minced Garlic, 1/8 tsp. Kosher Salt, 1/2 tsp. Sugar and Black Pepper.  Stuff some of the mixture inside the fish and around it. Let it marinate for 15 minutes.

Cut some Carrots into strips (about 1 cup). Cut some Ginger into strips (about 1/4 cup). Cut 1 whole Green Bell Pepper into strips. Cut 1/2 of 1 Onion. Cut 1/2 of 1 Tomato. Soak some Wood Ear Mushroom and Bean Thread until soften and chop the Wood Ear Mushroom (about 1/3 cup). 

In a pan, add 2 Tbsp. Olive Oil.  Add 1 Tbsp. minced Garlic, 1 tsp. chopped Shallots, Ginger, Carrot, Green Bell Pepper, Onion, 1/2 tsp. Sugar and stir for about 1 minute. Remove from heat and set aside.

To make the sauce, add 1 1/2 Tbsp. Olive Oil, 1 Tbsp. minced Garlic, some chopped Shallots and 1/2 tsp. Sesame Oil. Saute until slightly brown and add in 3 Tbsp. Whole Grain Soybean Sauce. Season 2 tsp. Sugar (add more as need), 1 tsp. Soy Sauce and mix well.  Remove from heat. 

Place some Wood Ear Mushroom and Bean Thread on a plate and then place the fish on top.  Stuff the stir-fry inside the fish and around it. Pour the sauce onto the fish. Place some more Bean Thread on top.  Have your steamer ready, steam for 10 minutes. 

After 10 minutes, open the steamer place some Tomato and the more of the stir-fry on top.  Cover and continue to let it seam for 15 minutes or until fish is cooked (depends on the size of your fish). 

Cut some Green Onions, Chili Peppers and Cilantro to garnish.  Serve with family meal.

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