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Cá Hấp Bia | Tender Fish Steamed in Beer
(0)
30 min
Quick
Gurkerl Küche
Zartes Kabeljaufilet, sanft gedämpft auf einem aromatischen Bett aus frischem Ingwer, knackigen Jungzwiebeln und feinem Dill in würzigem Bier. Dazu servieren wir duftenden Jasminreis und eine pikant-frische Limetten-Ingwer-Sauce. Ein authentischer Klassiker der vietnamesischen Wohlfühlküche, herrlich leicht und voller feiner Aromen!
Ingredients
Preparation method
Preparation
Rinse the cod fillet briefly under cold water, pat dry with paper towels, and cut into portion-sized pieces. Marinate lightly with 1 pinch of ground black pepper and 1 tsp fish sauce.
Peel the ginger and cut into thin strips. Wash the spring onions, halve the white ends lengthwise, and cut the green parts into pieces about 5 cm long. Wash the fresh dill and coarsely pluck.
For the aromatic dipping sauce (Nước Chấm), finely chop the garlic and chilli pepper. Squeeze the juice of 1 lime and stir with 2 tbsp fish sauce, 1 tbsp cane sugar, and 2 tbsp warm water until the sugar has completely dissolved.
Chef's tip
Traditionally in Vietnam, Cá Hấp Bia is often enjoyed at the table rolled in rice paper with fresh lettuce leaves and cucumber strips. Feel free to give it a try!
The beer provides a wonderfully malty, subtle flavour during steaming and keeps the fish juicy, while the alcohol evaporates with the rising steam.
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