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Preparation
30 minutes
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Cooking
50 minutes
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Difficulty
Easy
Carp not only provides a lot of nutrition but is also easy to transform into delicious dishes. The steamed carp with vermicelli dish is fragrant and simple, and your family will love it. Let’s get cooking to make this steamed dish right away!
Ingredients for Steamed Carp with Vermicelli Serves 4
Carp 1 fish (about 800g) Wood ear mushrooms 3 pieces Vermicelli 200 g Onion and coriander 100 g Chili 2 pieces Herbs 100 g (basil/ Vietnamese mint) Vinegar a little Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to select fresh carp
- You should choose to buy live fish as they will be tastier and firmer. For live fish, select those that are still swimming vigorously.
- Observe the shiny scales on the outside, clear eyes, and no scratches.
- Fish with a slender shape are wild carp from rivers, their meat will be firmer and sweeter compared to farmed carp.
- For pre-prepared or frozen fish, choose those with red-pink meat, and clear eyes.
- Do not choose fish that have scratches, pale green meat, or an unpleasant fishy smell.
See details: How to choose fresh and firm carp
How to choose good wood ear mushrooms
- Prioritize choosing wood ear mushrooms with large, thick caps and minimal small mushrooms at the base. The mushrooms should have a dark amber color, slightly shiny (for the top side) and a coffee milk color (for the bottom side).
- You should choose reputable places, food stores, supermarkets, etc., to ensure the quality of the mushrooms.
- Avoid choosing black wood ear mushrooms that look too dark, as they can become mushy when soaked in water and are less crunchy.
- Do not choose mushrooms that are broken, crushed, or show signs of mold.
See details: How to choose fresh wood ear mushrooms
Required tools
Steamer pot, pot, bowl, cutting knife, spoon and chopsticks,…
How to make Steamed Carp with Vermicelli
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Prepare the carp
To eliminate the fishy smell and clean the carp, use a knife and scissors to remove all the intestines, gills, and blood vessels sticking to the fish’s spine, and thoroughly scrape off the fish scales.
Use salt and vinegar to rub the fish for about 10 minutes and rinse it with water.
Make diagonal cuts on both sides of the fish to help it absorb the seasoning easily.
Ways to eliminate the fishy smell of carp
- Method 1: You can rub the carp evenly with lemon, vinegar, crushed ginger, or alcohol, or soak it in water mixed with this solution for about 10 – 15 minutes.
- Method 2: Soaking the fish in rice water or diluted salt water can also effectively remove the fishy smell.
- Method 3: Using fresh milk to soak the fish is also one of the quick methods to eliminate the fishy smell.
See details: 7 tips to easily and effectively remove the fishy smell of fish
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Prepare other ingredients
Pick out any wilted or damaged leaves from the scallions and herbs, and wash them thoroughly. Proceed to chop them finely. Chop the chili peppers finely.
Soak the glass noodles in cold water for about 10 minutes and then cut them into pieces about the length of a finger.
Soak the dried mushrooms in cold water for about 15 – 20 minutes until they are soft, remove the stems, wash them, and slice them thinly.
How to properly soak dried mushrooms
- You just need to soak the mushrooms in cold water until they expand, with a maximum time of about 2 hours. If soaked too long, the toxins in the mushrooms will increase, especially the morpholine, which takes longer to appear.
- Absolutely do not soak in hot water because hot water will stimulate the toxins in the dried mushrooms, causing food poisoning.
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Mix the ingredients
Put the noodles into a pot, add the sliced mushrooms, herbs, and chopped chili peppers. Season with: 3 teaspoons of seasoning powder, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of monosodium glutamate, and use chopsticks to mix all the ingredients evenly.
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Steam the fish
Place a layer of the mixed ingredients from step 3 on a plate, then place the carp on top and cover it with the remaining ingredients.
Put the fish in a pot and proceed to steam for about 30 minutes over medium heat until the fish is cooked.
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Final product
The dish of steamed carp with vermicelli emanates a fragrant aroma, with the sweet taste of fish blended with the crispy and chewy texture of vermicelli and wood ear mushrooms, which will stimulate the hungry belly of anyone.
Let’s try this simple recipe right away!
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I hope the dish steamed carp with vermicelli will help your family have an additional nutritious and appealing dish. Wishing you success in your cooking!
*Source for the recipe and images from the YouTube channel: Clumsy in the Kitchen.
