How to make delicious and simple steamed carp with fermented soybean and vermicelli

How to prepare Carp steamed with fermented soybeans and vermicelli

• 1

  Prepare the carp

  Buy the carp, then use a knife to scrape off the scales and gut it, removing all the insides, then rinse with water. Use a knife to make several cuts along the body of the fish to help it cook faster and absorb the seasoning better during preparation.

  Marinate the fish with 1 tablespoon of salt, 1/2 tablespoon of seasoning powder, 1 tablespoon of sugar, 1/3 tablespoon of monosodium glutamate, 1/2 tablespoon of shrimp saté chili, 1 tablespoon of minced garlic and onion each, and about 1/2 teaspoon of ground pepper. Rub all the seasonings evenly over the body of the fish.

  How to eliminate the fishy smell of carp

  • After cleaning the fins, scales, and internal organs, the carp should be soaked in diluted saltwater, rubbed all over the body of the fish, then rinsed with a bit of white wine, which helps to remove dirt and the fishy smell.
  • You can also use salt to rub all over the body, from the skin into the belly of the fish very thoroughly, and then rinse with water.

  

  

  

  
• 2

  Prepare other ingredients

  The vermicelli you bought should be soaked in water, and the dried mushrooms should also be soaked in water until they are fully expanded.

  When the mushrooms are soft, take them out to drain a bit of water and then cut them into bite-sized strips. Peel the onion, wash it clean, and then use a knife to cut it into wedges.

  The green onions and lemongrass only need to be cut into short pieces about 2 finger joints long. You should use a spoon to mash the fermented soybeans a bit to create thickness for the sauce.

  How to properly soak dried mushrooms

  • The mushrooms should be soaked in cold water until they expand.
  • Do not soak the mushrooms in water for too long and absolutely do not soak them in hot water, as this will cause the mushrooms to produce toxins that are harmful to the body.

  See details: How to prepare dried mushrooms (wood ear)

  

  

  

  
• 3

  Cook the soy sauce

  Place a pan on the stove, add 2 tablespoons of cooking oil. When the oil is hot, sauté 1 tablespoon of minced garlic, smashed shallots, and chopped lemongrass until fragrant and golden. Then add all the soybeans and continue stirring.

  Add 1 liter of coconut milk into the pan and stir well to prevent the soybeans from sticking to the bottom. Cook until the mixture just starts to boil, then you can turn off the heat.

  

  
• 4

  Lightly fry the fish

  Place a pan on the stove, add about 4 tablespoons of cooking oil, and when the oil is hot, add the fish to fry on low heat.

  When one side of the fish is golden, you can flip the fish and continue frying until both sides are evenly golden, then you can turn off the heat.

  Tip for you:

  • You should wait for the oil in the pan to be really hot before adding the fish. You can use chopsticks to touch the bottom of the pan and see small bubbles rising to confirm the oil is hot.
  • Avoid letting the water from the fish flow into the oil, as the water will cause the oil to splatter a lot.
  • You don’t need to fry the fish until it is very crispy, just lightly fry until the fish is slightly golden on both sides.

  

  
• 5

  Steaming Fish

  Add the previously sliced onion, wood ear mushrooms, green onion roots, and softened vermicelli onto the fish in the frying pan.

  Evenly pour the soy sauce mixture over it, turn on the heat, and simmer on low for about 25 minutes until the fish is cooked.

  Tip: You can also use a steamer, place the fish plate along with the sauce on top and steam it.

  

  
• 6

  Final Product

  When the fish is cooked, transfer it to a plate and add green onions on top to enjoy the delicious steamed carp with soy sauce and vermicelli. The fish meat is tender and retains its natural sweetness, paired with the crispy wood ear mushrooms. You can serve it with hot rice or vermicelli for a perfect match!