Steamed fish with fermented soya beans and glass noodles

Steamed fish with fermented soya beans and glass noodles

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

I’d heard stories of an age-old fishing technique, dating back to 960 AD, of Bai Chinese fishermen training cormorants to dive into the water to catch and retrieve fish. I could hardly believe they still do this today. It was like theatre: the communication, trust and undivided attention between the fishermen and cormorants was amazing to see. When I finally succeeded in taking a fish out of a bird’s mouth, I decided to steam the whole fish on the small canoe, with ten cormorants watching me like hawks — an experience I will never forget ... Steaming is such a simple, clean, healthy way of cooking fish. Make sure the water is at a rapid boil before cooking it.

Ingredients

Quantity Ingredient
700g whole carp, barramundi or silver perch, cleaned
35g sea salt, for coating
40-50 g bundle glass noodles, soaked in water for 20 minutes
2 teaspoons fermented soya beans
4 cm piece fresh ginger, peeled and julienned
4 spring onions, shredded
1 long red chilli, sliced
2 tablespoons peanut oil
coriander leaves, to garnish

Sauce

Quantity Ingredient
1 tablespoon sugar
2 tablespoons shaoxing rice wine
60ml light soy sauce
1 tablespoon sesame oil

Method

  1. Make three long diagonal cuts in the thickest part on both sides of the fish. Rub sea salt over the fish, thenˆ place it on a heatproof plate that will fit inside a large steamer basket. Top with the noodles, soya beans and ginger. Set aside.
  2. Half-fill a steamer, wok or large saucepan with water and bring to a rapid boil over high heat.
  3. Combine the sauce ingredients in a small bowl andˆ mix until the sugar has dissolved. Pour the sauce over the fish.
  4. Place the fish in a steamer basket, then cover and set over the pan of boiling water. Steam for 10–15ˆ minutes, or until the fish ’flakes easily when tested with a ˆfork. Scatter the spring onion and chilli over the fish.
  5. Heat the peanut oil in a small saucepan to smoking hot. Pour it over the fish, scalding the spring onion and chilli and releasing a fragrant, smoky, nutty aroma. Garnish with coriander and serve.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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