Steamed Fish with Scallions, Ginger and Soy Sauce (Ca Hap Gung Hanh)

Step 1

Fill the bottom of the steamer with water, making sure it doesn’t touch the steaming plate. Bring the water to a simmer while you prepare the rest.

Step 2

Start by trimming off the root ends of the green onions. Slice the green onions into 2-3 inch long sections. Julienne the green onions by cutting them lengthwise into thin strips. Separate the white part and green part. Set aside.

Step 3

Use a spoon to peel the ginger, scraping off the skin. Cut the ginger into thin coins. Then julienne the ginger by stacking the slices and cutting them into thin matchstick-like strips. Set aside.

Step 4

Clean the fish by rinsing it and patting it dry with paper towels. If using a whole fish, make slits along the back, down to the backbone, Marinate the fish by coating all sides and inside the slits with salt, ground black pepper, half of the ginger, and white parts of the green onions.

Step 5

Place the fish in a single layer on a plate that fits inside a steamer with the lid on. Steam for about 12 minutes if using fillets or steaks, or 25 minutes for whole fish.

Step 6

Mix together light soy sauce and sugar until dissolved. Add a bit of hot water at a time to taste. Set aside.

Step 7

Tilt the plate to discard any liquid that collects during steaming (to remove any fishy smell). Remove the plate from the steamer, drizzle the fish with the soy sauce mixture, and top with remaining ginger and green onions (the green part).

Step 8

When ready to serve, heat vegetable oil in a small saucepan. Carefully pour the hot oil over the aromatics—be cautious, as it may splatter. Serve with steamed rice for a complete meal.