Hello World KitchenBeta
A fragrant, light, and healthy Vietnamese-inspired steamed whole fish. The delicate branzino is infused with lemongrass and ginger, then served with a bright, sweet, sour, and spicy Nuoc Cham dressing.
Ingredients
The Fish
- 2 whole Whole Branzino — About 1 to 1.25 lbs each, scaled, gutted, and cleaned
- 2 stalks Lemongrass — Tough outer layers removed, lightly smashed and cut into 2-inch pieces
- 2 tablespoons Fresh ginger — Julienned
- 3 whole Scallions — Cut into 2-inch pieces, white and green parts separated
- 1 teaspoon Kosher salt — For seasoning the fish
- 0.5 teaspoon White pepper — Freshly ground
- 0.5 bunch Fresh cilantro — Roughly chopped, for garnish
Chili Lime Nuoc Cham
- 0.25 cup Warm water — To dissolve sugar
- 3 tablespoons Granulated sugar — Can substitute palm sugar or coconut sugar
- 0.25 cup Fish sauce — High-quality, preferably Red Boat or Three Crabs
- 3 tablespoons Fresh lime juice — Freshly squeezed
- 3 cloves Garlic — Finely minced
- 2 whole Bird's eye chilies — Thinly sliced (adjust to taste)
Instructions
-
Prepare the Nuoc Cham: In a small bowl, whisk together the warm water and sugar until the sugar is completely dissolved. Stir in the fish sauce, lime juice, minced garlic, and sliced chilies. Set aside to let the flavors meld.
~5 minTaste the sauce and adjust the balance to your liking—add more lime for tartness, sugar for sweetness, or fish sauce for umami. -
Prepare the fish: Rinse the branzino under cold water and pat completely dry with paper towels. Using a sharp knife, make 3 to 4 diagonal slits on both sides of each fish, cutting down to the bone.
~5 minScoring the fish helps it cook evenly and allows the flavors from the aromatics to penetrate the meat. -
Season and stuff the fish: Rub the outside and inside of the fish cavity evenly with kosher salt and white pepper. Stuff the cavities with the smashed lemongrass, half of the julienned ginger, and the white parts of the scallions.
~5 minBruising the lemongrass with the back of your knife releases its essential oils. -
Prepare the steamer: Fill a wok or large pot with 2 inches of water and bring to a rolling boil over high heat. Place a heatproof plate (large enough to hold the fish) onto the steaming rack.
~5 minMake sure the plate has a slight lip to catch the delicious juices that release from the fish during steaming. -
Steam the fish: Place the stuffed fish onto the heatproof plate. Scatter the remaining ginger over the top. Cover tightly with a lid and steam for 10-12 minutes, or until the flesh is opaque and flakes easily with a fork.
~12 minTo check for doneness, gently pull the dorsal fin; if it comes out easily, the fish is cooked. -
Garnish and serve: Carefully remove the plate from the steamer. Scatter the green parts of the scallions and the fresh cilantro over the hot fish. Spoon half of the Nuoc Cham generously over the fish, serving the rest on the side.
~3 minServe immediately with steamed jasmine rice to soak up the sauce.
Nutrition
Equipment
- Large wok or pot with a tight-fitting lid
- Bamboo steamer or metal steaming rack
- Heatproof plate
- Small mixing bowl
Tips & Storage
- Ask your fishmonger to clean and scale the fish for you to save time.
- Do not open the lid while the fish is steaming, as you will lose the trapped steam needed to cook the fish evenly.
- If your fish is too large for the steamer, you can cut it in half or cut off the head and tail to fit.
- Storage: Store leftover fish and sauce in separate airtight containers in the refrigerator for up to 2 days. Reheat the fish gently in a steamer or microwave, but be careful not to overcook it.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
