INGREDIENTS
- 1 whole fish (catfish, tapalia, bass)
- 1 tbsp olive oil
- 2 tsp steam fish soy sauce
- 3 tbsp soybean paste
- ½ cup dried lily flower
- 1 tbsp sesame oil
- 2 bunches bean thread vermicelli (20 oz.)
- 4 scallion heads, finely julienned
- 3 tbsp ginger, finely julienned
- ½ cup dried black fungus (sea weed)
- 4 tbsp fresh cilantro, chopped
- 4 tbsp scallion, chopped
- 2 tsp granulated sugar
DIRECTIONS
- 1.Soak dried black fungus (sea weed), dried lily flower and bean thread in separate bowls and cold water for 30 minutes or until soften.
- 2.Remove scales from fish using a sharp peeling knife. Remove all fish interior guts, fish fins and gills. Do not remove fish head and tail. Rince fish under cold water to completely clean. Use paper towel to pat dry and transfer to a ceramic fish steamer.
- 3.Add steam fish soy sauce, olive oil, sesame oil and sugar to both sides of fish in the steamer.
- 4.Add layer of ginger, scallion heads, dried black fungus (sea weed), dried lily flower, bean thread vermicelli and soybean paste on top of fish. Close ceramic fish steamer with its cover.
- 5.Bring 4 cups of water to boil in a large pot. Place the ceramic fish steamer within the center of pot and close the pot with its lid. Steam fish for 8-10 minutes (note: cooking time for steamed fish may be adjusted depends on its size and thickness).
- 6.Serve steam fish over white rice and soy sauce.