How to Make Vietnamese Beer-Steamed Fish
Beer-steamed fish is an incredibly appealing and delicious dish that is light and not greasy. The steamed fish is not fishy, fragrant with the aroma of beer, combined with ingredients like lemongrass, ginger, dill, and scallions, and richly flavored when marinated with seasonings like oyster sauce and pepper...
Besides crispy fried fish or sour fish soup, beer-steamed fish is a favorite among many home cooks and is often prepared for the whole family to enjoy. Beer-steamed fish is aromatic, light, and not greasy like fried dishes. It's not only a delicious and nutritious dish but also a highly appealing choice for men as a snack.
The key to a delicious beer-steamed fish lies in the preparation and marinating process, ensuring that the fish is not fishy but richly flavored. In this article, Cookbeo will share some tips for steaming fish perfectly that you can reference and apply.
Ingredients
- 1.3kg carp
- 2 cans of beer
- 5-6 lemongrass stalks
- 20g ginger
- 25g galangal
- 15g turmeric
- 30g scallions
- 30g dill
- 3-4 hot chili peppers
- Lime, garlic for dipping sauce
- Seasonings: Fish sauce, MSG, oyster sauce, sugar, pepper, annatto oil
- A few sheets of rice paper
- Herbs: Lettuce, cilantro, sawtooth herb, pineapple, cucumber, bean sprouts, carrot
- Vermicelli noodles
Ingredient Notes
When making beer-steamed fish, choose large, mild-flavored fish such as carp or grass carp. Avoid strong-smelling fish like catfish. Steam the whole fish if it's of moderate size. If the fish is large, you can steam the upper body and use the lower body for another dish like carp sour soup.
What do you need for beer-steamed fish?
Beer-steamed fish requires beer, dill, scallions, ginger, and lemongrass. These are essential ingredients.
Instructions
Prepare Ingredients
Rub the fish with coarse salt and squeeze some lime juice over it to reduce the fishy smell, then rinse it thoroughly and let it drain.
Peel off the outer layers of the lemongrass, rinse, and cut each stalk in half. Crush the white part and set it aside, and finely chop the green part.
Rinse the ginger, cut off any dark or damaged spots, and chop finely.
Finely chop the turmeric.
Rinse the galangal and chop it finely.
Trim the roots off the scallions, chop the white part finely, and leave the green part whole to steam with the fish.
Remove the roots from the dill, rinse, and leave it whole like the green part of the scallions.
Marinate the Fish
Make a few shallow cuts on the fish to help it cook faster and absorb the seasoning better. For a flavorful beer-steamed carp, marinating the fish is essential.
Add the chopped lemongrass, ginger, galangal, turmeric, and scallion whites to a bowl with the fish. For a fish weighing around 1.3kg, marinate with:
- 3 tablespoons of oyster sauce
- 1 teaspoon of MSG
- 1 teaspoon of sugar
- 1 teaspoon of fish sauce
- 1/2 teaspoon of ground pepper
- You can also add 1 tablespoon of annatto oil (if available) to give the steamed fish a beautiful color.
Rub the mixture evenly over the fish and marinate for about 20 minutes to let the flavors absorb.
How to Steam Fish with Beer
Prepare a large pot, pour in 1 can of beer. Place the steaming rack inside, then line it with lemongrass, scallions, and dill. Next, place the fish on top, pour the remaining marinade over it, cover tightly, and start steaming over medium heat.
Steaming fish over medium heat
When the beer starts to boil, reduce the heat. If the fish is large, you may need to turn it over to ensure even cooking.
For a fish weighing around 1.2 - 1.3kg, steam for about 20-25 minutes. If the beer evaporates, you can add more beer until the fish is fully cooked. If you like it spicy, you can add a few slices of fresh chili to steam with the fish when it's nearly done.
When the fish is cooked, carefully transfer it to a plate to avoid breaking it.
Beer-steamed fish is best enjoyed hot to fully appreciate the fragrant aroma and sweet taste of the fish. If left to cool, the fish may become fishy.
How to Make Dipping Sauce for Beer-Steamed Fish
Beer-steamed fish is even more appealing when served with rice paper rolls, fresh herbs, vermicelli noodles, and dipped in a garlic fish sauce similar to the sauce used for pork rolls or fresh spring rolls.
How to make the dipping sauce:
- 2.5 tablespoons of fish sauce
- 2 tablespoons of water
- 2 tablespoons of sugar
- 2 tablespoons of lime juice
Stir well to dissolve the sugar into the fish sauce and lime juice. Then add minced garlic, chili, and a bit of finely chopped dill.
