I'm not much for fussing with fish dishes. In my family, we either fried fish and served it with Nuoc Mam Cham (Vietnamese Fish Dipping Sauce) or steamed it with ginger and scallions.
I'd eat a lot more fish if it weren't always such a pain to gut and scale. Unfortunately, or is it fortunately, my daddy is an avid fisherman and he keeps me well supplied with perch, catfish, and sturgeon. *Sigh.* I can't avoid gutting and scaling fish forever. So when Yasmeen of Health Nut, host of last month's Weekend Wokking cheese roundup, announced GINGER as this month's secret ingredient challenge, I figured this simple preparation was easy enough to do.
Ca Hap Gung Hanh (Vietnamese Steamed Fish with Ginger and Scallions)
For a 2-lb fish, you'll need:
2 scallions, sliced
2-inch knob of ginger, julienned
About 1 tblsp soy sauce
About 2 tsp Nuoc Mam (Vietnamese Fish Sauce)
1 tsp sesame oil
About 1/2 tsp salt
About 1/2 tsp ground black pepper
First the hard part -- gutting and scaling the fish. Ugh!
Then place the fish on a plate that's raised enough at the edges to hold excess liquid. Sprinkle about 1/2 tsp salt and 1/2 tsp ground black pepper. Drizzle 1 tblsp soy sauce, 2 tsp fish sauce, and 1 tsp sesame oil.
Julienne 2 scallions and a 2-inch knob of ginger. Sprinkle on top.
Depending on size, steam the fish for about 25 minutes or until the fish is fully cooked. The meat should no longer be translucent.
Serve with rice or wrap with rice paper and herbs.
Simple and healthy.
Who made my recipe for ca hap gung hanh?
Huy of Tastefully Done used a fish fillet instead of a whole fish and said, "The delicate combination of soy sauce and fish sauce, salty and sweet, combined with the oniony flavor of the scallions and spicy ginger makes such a subtly complex steaming liquid that is light but packs a whole lot of flavor."
Lan of Angry Asian Creations added shiitake mushrooms and said, "...next time i make this, i'll keep the heads. scary but i think it makes for better presentation."
I'm submitting this recipe to Weekend Wokking, a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient. This month's secret ingredient is GINGER. The host for September is MomGateway. Please check her blog for 8 recipes for the ginger roundup.
If you'd like to participate or to see the secret ingredient, check who's hosting next month. If you've participated in the past and would like to host, please email me.
My other ginger recipes:
Baechu Kimchi (Korean Pickled Napa Cabbage)
Bo Kho (Vietnamese Beef Stew)
Bun Bo Hue (Vietnamese Hue-Style Beef Noodle Soup)
Chai Black Tea
Chicken Karaage (Japanese Fried Chicken)
Chocolate Ginger Cookies
Cua Rang Muoi Tieu, Me, Gung, Hanh, Toi (Vietnamese Salt and Pepper Crab with Tamarind, Ginger, Scallions, and Garlic)
Ga Nuong Xa (Vietnamese Grilled Chicken with Lemongrass)
Gaeng Khiaw Waan (Thai Green Curry with Thai Eggplants)
Gaennip Kimchi (Korean Pickled Sesame Leaves)
Ggakdugi Kimchi (Korean Pickled Daikon Radish)
Mieng Kham (Thai Leaf-Wrapped Snack)
Murgh Makhani (Indian Butter Chicken)
Oc Buou Luoc Xa voi Mam Gung (Vietnamese Boiled Apple Snails in Lemongrass with Ginger Fish Sauce)
Pho Bo (Vietnamese Beef Noodle Soup)
Pho Ga (Vietnamese Chicken Noodle Soup)
Pumpkin Curry with Shrimp and Bamboo Shoots
Scallops Marinated with Ginger and Orange Juice on a Bed of Pea Shoots
Slightly Spiced (Cinnamon, Ginger, Nutmeg) Molasses Cookies
Suon Kho Xa Gung Toi Ot (Vietnamese Braised Pork Chops with Lemongrass, Ginger, Garlic, and Chili)
Thai Red Curry with Roast Duck, Bamboo Shoots, Eggplant, and Pumpkin
1 year ago today, pandan mini cupcakes with coconut flakes, Hainanese chicken rice mix, belacan chicken wings, Thai green curry mix, and rendang instant mix.
2 years ago today, roll your own pork patty rolls at Nem Nuong Khanh Hoa - Alhambra.