Steamed seabass in hongkong style served with rice paper

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Seabass (Lates calcarifer) is also known as sea bass, and can be found in both sea and fresh water. Famous seabass meat is chewy, sweet, delicious and nutritious. Besides this fish also contains many omega-3 fatty acids, proteins, essential vitamins for the body such as D, A, and some minerals sodium, potassium. Fish can be processed into a multitude of delicious and extremely attractive dishes such as: cooked fish, braised carp, pickled fish soup, fish salad, fish sauce, but today will introduce to you. This steamed fish dish, made from fresh ingredients, is very healthy and ensures food safety and hygiene.


Seabass: 1 fish about 1kg large, choose fresh fish.

– Fresh noodle: 0.5kg

– Mushrooms, dried shiitake mushrooms: each with a sufficient amount (about 3-4 ears)

Tomatoes: 1 fruit

– Onions: 1/2 bulb

– Lemon: 1 fruit

– White wine

– Rice paper roll used to serve

– Fermented rice vinegar

– Chili: 1 fruit

– Spices to prepare: salt, pepper, sugar, peanut butter, soy sauce, seasoning seeds

Implementation steps

Step 1:

Seabass bought from the market, you proceed to pre-process by washing the fish with lemon, white wine and diluted salt water to remove the fishy smell and drain the fish.

Step 2:

When the fish is drained, use a knife to stretch the fish in parallel lines and then marinate the fish with a little salt, 1/2 teaspoon of pepper, 1 teaspoon of seasoning seeds and 2 teaspoons of soy sauce. You marinate fish for 30 minutes to absorb seasoning.

Step 3:

Let the mushrooms and shiitakes and a bowl of soak with filtered water boil for about 5 minutes. When the mushrooms hatch, rinse with cold water, cut off the base of the mushroom, and then chop it.

Step 4:

Wash and cut tomatoes. Onions remove the skin, wash, cut the zone. Wash lettuce, soak with diluted salt water for 5-7 minutes, then take out and drain.

Step 5:

Seabass sauce

North the pan on the stove, add 2 tablespoons of oil and wait for the oil to heat. After that, add minced garlic and purple onion to non-aromatic.

Next, put in the pan the seasoned fish mixture with 100 grams of shiitake mushrooms, sliced ginger. Stir up and then cover again, cook for about 10 minutes, then add boiling water to the pan so the water covers the fish.

Cook for another 20 minutes, then put in a pan of carrot shredded, 100gr mushrooms, 200gr mushrooms, cut in half, 150gr mushrooms cut off the root and stir.

Continue cooking for 15 minutes and then add the cut onion, scallions and celery to cook for 5 minutes, then turn off the heat.

Season to taste and then add a little pepper and ginger cut on top.

Step 6:

Finally, make a sweet and sour sauce according to the recipe: put a bowl of water in the pot to boil, then add 4 tablespoons of soy sauce, 2 tablespoons of peanut butter, chopped chili, and 1 teaspoon of fermented rice vinegar. , simmer, until the mixture thickens, turn off the heat. Put the marinade in a small bowl.

Step 7:

Put the fish on a large plate and decorate it so beautifully. Serve lettuce, fresh vermicelli, rice paper rolls, and dipping sauces. When eating, you use rice paper roll with fish, fresh noodles, salad with dipping sauce.

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