Dinner Party · Vietnamese
Ca Hap Gung
White fish steamed with ginger and scallion, focusing on the natural sweetness of the seafood.
Why This Works
The hot oil technique flash-cooks the aromatics, releasing their oils right before eating for maximum flavor.
The Upgrade
Add a few slices of red chili for visual appeal and a gentle spicy warmth.
Chef's Secret
Michelin TechniqueSteam the fish for exactly the right amount of time; overcooking by even a minute will ruin the delicate texture of the sea bass.
Ingredients
Total time including resting: 35 min
Directions
Score the fish skin to allow heat and sauce penetration.
2 minPlace the fish on a heatproof plate inside a bamboo steamer over boiling water.
2 minScatter half the ginger over the fish; steam until the meat is white and flakes easily with a fork.
10 minDrain excess water from the plate, then top with remaining ginger and scallions.
2 minWhisk soy sauce, sugar, and sesame oil together; pour over the fish.
1 minHeat vegetable oil until smoking, then pour it carefully over the ginger/scallion topping to sizzle them.
1 minGarnish with fresh cilantro and serve immediately.
1 minWine Pairing
Dry Riesling
White Wine
The BottleTrimbach Riesling
The steely structure and lime-like acidity of a dry Riesling highlight the clean, delicate nature of steamed white fish. The ginger and scallion notes are naturally enhanced by the Riesling's inherent citrus and mineral qualities.
Nutrition per Serving
280
calories
35g
protein
5g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Choy Sum
Sautéed greens with garlic offer a savory, bitter contrast to the delicate, steamed white fish.
Ingredients
Directions
Bring a large pot of salted water to a boil.
Blanch the choy sum for 45 seconds until bright green, then drain thoroughly.
Heat oil in a wok or large skillet over high heat until shimmering.
Add garlic and sear for 30 seconds until golden and fragrant.
Toss in the choy sum, searing for 1 minute.
Deglaze with Shaoxing wine, season with soy sauce and salt, then serve immediately.
Side Dish
Steamed Jasmine Rice
A bowl of fragrant rice ensures the meal is filling while allowing the ginger-scallion sauce to shine.
Ingredients
Directions
Rinse rice under cold water until the starch is removed and water runs clear.
Combine rice, water, salt, and oil in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat, then immediately reduce to the lowest heat setting.
Cover with a tight-fitting lid and steam for 15 minutes without lifting the cover.
Remove from heat and let rest covered for 5 minutes.
Fluff gently with a fork and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Very approachable even for a beginner. Turned out great.