Steamed fish with soy sauce and ginger (Cá hấp xì dầu)

ca hap xi dau

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
Spring onion

  1. Cut 3 lines on each side of the fish.
  2. Rub 2 tbs salt on the fish, and set aside for 10 minutes.
  3. Pour 2 cup boiling water all over the fish, and place the fish on a microwave-safe deep dish.
  4. In a small bowl, combine 2 tbs soy sauce, 2 tsp sugar, and 2 tbs water.
  5. Heat a skillet under high heat, add canola oil, half of the ginger matchsticks, shallot slices.
  6. When the mixture starts to boil, add the soy sauce mixture in step (4). Turn off the heat.
  7. Add chopped Thai chilies.
  8. Pour the mixture over the fishes.
  9. Then pour vodka.
  10. Steam the fish for 15-20 minutes. Alternatively, cover and put in the microwave for about 10 minutes.
  11. Sprinkle the remaining ginger matchsticks and chopped spring onion before serving.