| |
|
|
|
| |
Vietnamese Seafood
Recipes -
Steamed Stuffed
Fish (Ca Hop Thap Cam)
|
|
|
|
|
|
| |
|
Seafood Recipes -
Steamed Stuffed Fish (Ca Hop Thap Cam)
Ingredients
-
1
whole (1kh/2lb) coral trout, bream, snapper or sea
bass
-
4
dried black mushrooms, soaked for 20 minutes
-
2
tbsp crushed black fungus, soaked for 20 minutes
-
90g
(3oz) coarsely minced fat pork
-
2
chicken livers, finely chopped
-
3
tbsp vegetable or peanut oil
-
2
spring onions, chopped (whites and greens separated)
-
3
slices ginger, shredded
-
salt and black pepper
-
1
tbsp dark soy sauce
-
2
tsp fish sauce
-
1
tsp hot chili sauce (optional)
-
shopped fresh coriander
Method:
-
Scale and clean
the fish and rinse well. Dry thoroughly and make
several diagonal slashes across each side. Season
the cavity with salt and pepper.
-
Drain the
mushrooms, remove stems and shred finely. Drain and
chop the fungus. Drain the vermicelli and cut into
short lengths.
-
Sauté the pork
and livers in the oil until well color. Add the
mushrooms, fungus and vermicelli with the whites of
spring onions and ginger. Sauté for 2-3 minutes. Add
salt, pepper, soy and fish sauce and the chili
sauce, if used.
-
Stuff into the
cavity of the fish and place on a dish. Arrange
coriander and greens of spring onion on top and set
in a steamer. Steam for about 18 minutes until
tender.
-
Serve with rice.
|
|
|
|
|
|
|
|
|