4 delicious steamed fish dishes without water, both cooling and nutritious for the holidays, guaranteed to be loved by everyone

GĐXH – On your day off, you can try making these delicious steamed fish dishes without water below. The recipe is simple but the steamed fish dish is both refreshing and nutritious, guaranteed to be loved by everyone who eats it.

Steamed mackerel wrapped in rice paper

Duy Trang's rustic dish will give you a simple yet delicious steamed fish dish when eaten with rice paper and raw vegetables.

Ingredients for steamed mackerel wrapped in rice paper: Fresh mackerel. Onions, pepper, chili, garlic, seasoning powder, salt, sugar, cooking oil.

How to make steamed mackerel rolled in rice paper:

Wash the mackerel with salt water. It is better to choose small fish with bones. After cleaning the fish, marinate it. Crush some onions and chili, add a little sugar, salt, seasoning powder, cooking oil, pepper and mix well, marinate the fish for about 15 minutes.

At the bottom of the pot, you put a layer of banana leaves and then arrange the marinated fish evenly to steam quickly. Steam the fish at first over medium heat to slowly heat the pot, then reduce the heat and it will be cooked in a few minutes. Steamed fish without water retains the sweetness of the fish, ensuring deliciousness.

Steamed snakehead fish in banana leaves

Ingredients: 1 medium-sized snakehead fish. Dill, banana leaves, green pepper, sweet pepper, onion, pickled bamboo shoots, common spices.

How to make steamed snakehead fish in banana leaves:

Step 1: Clean the fish, use flour or lemon juice to wash away the fish slime. Then, cut the fish into bite-sized pieces.

Step 2: Crush sweet chili, pepper, onion, dill, sugar and mix with 2 tablespoons of good fish sauce to create a mixture to marinate the fish for about 15 - 30 minutes.

Step 3: Wash the banana leaves, dry them, and arrange them in a bowl. Put a layer of pickled bamboo shoots in the banana leaf bowl, then add the marinated fish to the banana leaf bowl and steam for about 20 minutes until cooked. The deliciously fragrant fish is dipped in a spicy fish sauce, making it extremely appealing.

Steamed Tilapia with Soy Sauce

Ingredients: Tilapia, ginger, lemongrass, green onion, chili. Soy sauce, oyster sauce, salt, sugar

Making:

Step 1: Clean the tilapia, cut off the head and body, use a sharp knife to carefully remove the bones, keep the backbone and the meat on both sides. Cut the fish into small pieces but do not leave the backbone.

Step 2: Mix 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1/2 teaspoon of salt and sugar to make a mixture to apply on the inside and outside of the fish. Marinate the fish for about 15 minutes.

Step 3: Thinly slice lemongrass and ginger and line the tray with some dill. Place the fish on top and arrange some green onions and sliced ginger on top. Steam the fish for 25 minutes at 100 degrees. When you take the fish out, add some green onions, dill, and sliced chili and steam for another 3-5 minutes.

Steamed grass carp with ginger

Ingredient:

+ 1 grass carp

+ 1 ginger root, green onion

+ 1 bunch of dill

+ 1 fresh chili

+ Soy sauce, salt, pepper, seasoning powder, cooking oil.

Making

Step 1:

Clean the grass carp, wash with lemon juice or diluted vinegar to reduce the fishy smell. Then, use a knife to lightly score the fish so that the fish can absorb the spices better when marinated and steamed.

Step 2: Peel the ginger, wash it and cut it into thin slices or small strips. Wash the green onions and dill, cut them into bite-sized pieces; slice the chili and remove the seeds to reduce the spiciness.

Place the prepared grass carp on a large plate, sprinkle a little salt, pepper and seasoning powder evenly on both sides of the fish, then add shredded ginger and green onions on the fish and marinate for about 15 minutes to absorb the spices.

Step 3: To steam the fish, line the bottom of the plate or steamer with a layer of green onions and dill. Place the marinated grass carp on top, sprinkle green onions, ginger and sliced chili on top of the fish and steam for about 20-25 minutes over medium heat.

While waiting for the fish to cook, make the dipping sauce. Mix 2 tablespoons of soy sauce with a little boiling water, add sugar, chili, and ginger.

Steamed grass carp with ginger can be eaten with rice or rolled in rice paper and served with vermicelli.

Source: https://giadinh.suckhoedoisong.vn/4-mon-ca-hap-khong-dung-nuoc-ngon-tuyet-vua-dei-nhet-vua-bo-duong-cho-ngay-nghien-dam-bao-ai-cung-nghien-172250503172826797.htm