Last weekend we had a BBQ at our place with some cool friends. Our young and single friend, Gil, was playing with the kids, pretending to be a pizza. He was doing just fine, until our five-year-old came running from the kitchen: “I got a KNIFE!!!”.
Let’s just say he won’t come back to see us any time soon 😦
Steamed Fish with Soy Sauce and Ginger (Cá Hấp Xì Dầu)
1 1/2 lbs red snapper (cleaned and gutted)
2 tbs salt
2 cup boiling water
2 tbs soy sauce
2 tsp sugar
2 tsp canola oil
1 piece 2″ fresh ginger (slice to matchsticks)
1 shallot (thinly sliced)
2 Thai chilis (finely chopped)
2 tbs vodka
- Cut 3 lines on each side of the fish.
- Rub 2 tbs salt on the fish, and set aside for 10 minutes.
- Pour 2 cup boiling water all over the fish, and place the fish on a microwave-safe deep dish.
- In a small bowl, combine 2 tbs soy sauce, 2 tsp sugar, and 2 tbs water.
- Heat a skillet under high heat, add canola oil, half of the ginger matchsticks, shallot slices.
- When the mixture starts to boil, add the soy sauce mixture in step (4). Turn off the heat.
- Add chopped Thai chilies.
- Pour the mixture over the fishes.
- Then pour vodka.
- Steam the fish for 15-20 minutes. Alternatively, cover and put in the microwave for about 10 minutes.
- Sprinkle the remaining ginger matchsticks and chopped spring onion before serving.