Authentic Vietnamese Steamed Fish in Lemongrass Broth (Ca Hap Xao Muoi)

Allergens

Fish, Soy (Fish sauce)

Ingredients

• 1. Fresh fish fillet (1 pound), deboned 2. Lemongrass stalks, thinly sliced (4) 3. Shallots, peeled and finely chopped (4) 4. Garlic cloves, minced (4) 5. Ginger, grated (1 tablespoon) 6. Fish sauce (3 tablespoons) 7. Chicken broth or water (2 cups) 8. Green onions, thinly sliced (4) 9. Lime leaves, fresh or dried (4) 10. Sugar (1 teaspoon) 11. Salt and pepper to taste

Instructions

1. Begin by preparing the fish fillet by rinsing it under cold water, then patting dry with a paper towel. Season it with salt and pepper to taste.
2. In a large pot or deep pan, heat 1 tablespoon of oil over medium heat. Add sliced lemongrass, shallots, garlic, and ginger, sautéing for 2 3 minutes until the aroma is released.
3. Pour in chicken broth or water, followed by fish sauce, sugar, and a pinch of salt. Bring the mixture to a boil, then lower the heat and let it simmer.
4. Carefully place the seasoned fish fillet into the lemongrass broth, making sure it's submerged. Cover the pot or pan and let it steam for 10 12 minutes, or until the fish is cooked through.
5. Once the fish is fully cooked, turn off the heat and add the green onions and lime leaves into the broth. Let them steep for a minute to infuse their flavors.
6. With a slotted spoon, remove the fish fillet from the pot or pan, and transfer it onto an elegant serving plate. Drizzle some of the hot lemongrass broth over the fish.
7. Ladle the remaining broth into small bowls, ensuring that each diner receives a share of the vibrant flavors.
8. Garnish with additional green onions and lime leaves for an appealing presentation.

Chef’s Insight

Balance of flavors is key in this dish, so adjust seasonings accordingly.

Notes

Adjust the amount of sugar and fish sauce according to taste preferences.