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

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Method:

1. 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.

2. Drain the mushrooms, remove stems and shred finely. Drain and chop the fungus. Drain the vermicelli and cut into short lengths.

3. 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.

4. 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.

5. Serve with rice.