3 Ways to Make Delicious and Tender Steamed Butterfish at Home That Everyone Will Love

Prepare Vegetables

Wash the green onions, separate the stems and leaves, cut the stems into 3 – 4cm pieces and chop the leaves. Wash and chop the cilantro and chili. Peel and julienne the ginger.

Mix the minced lemongrass, green onions, chili, and cilantro together.

Peel the carrot and daikon, wash them, and cut into small slices (can be carved into flowers for decoration).

Prepare Pomfret

Clean the pomfret by removing the scales and fins, taking out the gills, gutting it, and scraping off the black membrane on the belly.

Rub salt all over the fish, both inside and outside. Rinse thoroughly with cold water, then rinse with a bit of white wine.

Cut the pomfret in half or leave it whole, using a knife to score the fish lengthwise to help it absorb the seasoning better. Then marinate the fish with ginger and 1 teaspoon of salt. Let it sit for about 15 minutes to absorb the flavors.

Steaming fish

Put some coriander, onion, lemongrass, and chili mixed into the fish’s belly, fold it in half, and spread the remaining part evenly at the bottom of the pot, place the fish on top.

Add scallions, straw mushrooms, carrots, white radish, and ginger into the pot with the fish.

Pour 2 cans of beer into the fish, cover the lid, and turn on high heat to boil quickly, then reduce the heat and wait an additional 8 – 10 minutes for the fish to cook.

Final product

The dish of steamed pufferfish with beer has evenly cooked, fragrant fish that is not fishy, still firm, blending beautifully with the aroma of beer, making it extremely appetizing.

This dish can be eaten on its own or wrapped in rice paper with vermicelli, fresh vegetables, and dipped in a bowl of sweet and sour fish sauce, which is also very delicious.

Prepare Ingredients and Marinate the Fish

Peel the ginger, wash it clean, and then slice it into thin strips.

Clean the fish and marinate it for about 30 minutes with 2 teaspoons of salt, 1 teaspoon of ground pepper, and the sliced ginger to eliminate the fishy smell. Rub the fish evenly for about 2 minutes, then place half of the ginger inside the belly and the other half on the surface of the fish.

While marinating the fish, soak and wash the lettuce and herbs to serve as accompaniments.

Next, peel the green banana, then slice the banana and pineapple into thin long strips to serve with the fish. To prevent the banana from turning brown, soak it immediately in lemon water mixed with a little salt or vinegar after slicing.

Steam the Fish

After washing the green onions and dill, cut them into 5 cm long pieces and arrange them in the steaming tray, then place the fish on top. Steam the fish in the air fryer for about 15 – 18 minutes.

While steaming the fish, boil the brown rice noodles. Place a pot on the stove, add the brown rice noodles, and cook on low heat until gently boiling for about 7 – 8 minutes from the time it starts to boil.

After that, remove the brown rice noodles and place them in a basin of water, adding a few drops of oil to prevent the noodles from sticking together.

Prepare the dipping sauce

You prepare the dipping fish sauce according to the formula 4:1:1:1. You gradually add 4 tablespoons of water, 1 tablespoon of sugar, 1 tablespoon of lemon juice, and 1 tablespoon of fish sauce into a bowl.

Then, add minced ginger and chili to taste, stir well to dissolve.

Presentation

You cut the brown rice paper into 4 pieces to make wrapping the fish easier.

Then, you arrange the toppings on a plate including pineapple, banana, lettuce, herbs, vermicelli, and steamed fish. Add the bowl of freshly prepared fish sauce and the cut brown rice paper.

Layer the lettuce, herbs, banana, pineapple, and hot steamed fish onto a piece of rice paper, then roll it up, dip it in the fish sauce, and you can enjoy it.

Final Product

The steamed fish after completion has an extremely attractive aroma and is visually appealing.

Each piece of fish is sweet, tender, and combines with the fragrant and slightly spicy taste of ginger, eaten with fresh herbs and brown rice noodles that blend with the sweet and sour taste of fish sauce. All of this creates an incredibly appealing flavor.

Product Information

• In the ginger steamed fish recipe, Ms. Huyen used Kalite STEAM PRO 15-liter air fryer combined with steamer to steam the fish. The oven has a large capacity of 15 liters, designed in the form of a baking oven. Currently, the oven is priced at about 4,800,000 VND (price updated in July 2022).
• The oven has multiple functions, suitable for oil-free frying, steaming, and combined frying and steaming, helping you to prepare a variety of dishes.
• The product is equipped with Rapid Air heating technology along with 5 pre-set cooking programs, helping food to be cooked quickly.

[Product_Box proid=”274098″]

Prepare Vegetables

Clean the green onions, separating the stalks and leaves. Cut the stalks and half of the leaves into 3-4 cm pieces, finely chop the remaining leaves.

Clean the ginger, peel it, and cut it into strips. Peel and crush the garlic or slice it.

Preparing the pomfret

Buy pomfret and clean off the scales and slime, cut off the fins, remove the gills, gut the fish, and scrape off all the black membrane on the belly of the fish.

Rub salt all over the fish, inside and out. Rinse thoroughly with cold water, then rinse with a little white wine.

Cut the pomfret in half or keep it whole, use a knife to score the fish’s body so that it absorbs the spices better.

Then marinate the fish with minced ginger, chopped green onions, 1/2 of the garlic, and 1 spoon of salt. Let it sit for about 15 minutes for the fish to absorb the flavors.

Steaming the fish

Place the marinated fish into a steamer along with whole chili peppers, the remaining green onions, and garlic for 8 – 10 minutes, turn off the heat and serve the fish on a plate.

Final product

The salted pomfret with green onions has a fragrant aroma from the green onions and the natural sweetness from the steamed fish, served with a bowl of sour and spicy fish sauce, nothing can compare.