VIETNAMESE STEAMED FISH RECIPES

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

Steps:

• For the pickled chillies, slice the chillies in half, remove the seeds and discard. Tip the chillies into a bowl with the salt and mix really well, then transfer to an airtight container and leave at room temperature where it will begin to release a liquid. Mix the ingredients in the container every day for at least 21 days until the pickles are fully submerged. You will be left with around 150g of pickled chillies. When you would like to prepare the chutney, finely chop the pickled chillies and add the remaining ingredients. Once mixed, keep it refrigerated and use within 30 days.
• For the sauce, mix all of the ingredients with 480ml of water in small pan, bring to a simmer, then turn down the heat to low and bubble very gently for 30 minutes.
• Dust the fish in the cornflour, making sure it is evenly coated. Put it on a plate and sprinkle over plenty of the chutney. Half fill a pan with just-boiled water and fit a large bamboo steamer on top that will fit the plate. Put the plate in the steamer, cover with the lid and steam for 8 minutes, then pour away the liquid.
• Put the steamed fish and chutney on a serving platter, pour over the sauce and top with the spring onions. Heat the vegetable oil until very hot in a small pan, then carefully spoon it over the fish and sauce. Scatter over the coriander and serve with steamed rice.