Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Steamed dishes are always a great choice for a light, healthy meal that ensures nutrition and appealing flavors without complicated preparation. Today, let’s join TasteVN in the kitchen to make the premium steamed grouper with vermicelli, delicious and chewy!
Ingredients for Steamed Grouper with Vermicelli For 5 people
Grouper 1 fish Wood ear mushrooms 20 gr Vermicelli 150 gr Pineapple 1/6 fruit Tomatoes 3 fruits Enoki mushrooms 100 gr Onion 1 bulb Scallions 2 stalks Cilantro 2 stalks Chili 4 fruits Shallots 5 bulbs Garlic 5 cloves Chili powder 1 teaspoon Lemon 1 fruit Coarse salt 1 tablespoon Fish sauce 3 tablespoons Common seasoning a little (sugar/ salt/ seasoning powder)
How to choose delicious ingredients
How to choose fresh grouper (song fish)
- Choose grouper with a slightly flattened body, a relatively large weight, as it will taste better when prepared.
- Opt for grouper that is still swimming strongly in the water and when lifted out of the water, the fish wriggles vigorously.
- The fish’s skin must still be elastic, moist, the color of the skin should be fresh, not discolored, and the black areas of the skin should remain intact.
- Choose fish with clear eyes that are not cloudy, and the fish should not show signs of unpleasant odor.
- Additionally, if you notice any unusual signs such as bloating, weak swimming, or pale color, it is best not to purchase them.
How to choose and buy good chewy vermicelli
- Vermicelli is a type of dry noodle made from rice flour, dong flour, green bean flour, or cassava flour, sold in bundles.
- It is advisable to choose whole vermicelli that is not broken, dry and crispy, with chewy strands, loose strands that do not stick together, straight, and uniform in thickness.
- Choose packaged products to help the vermicelli avoid external contaminants and maintain its quality before use.
- You can find dry vermicelli at grocery stores, local markets, or in supermarkets and convenience stores. You can also order online through reputable e-commerce sites or at bachhoaxanh.com!
How to choose and buy fresh delicious enoki mushrooms
- Fresh mushrooms should be chosen for their vibrant color and characteristic mushroom smell.
- You can gently press the mushroom stem with your hand and bring it to your nose to smell. Clean mushrooms have a distinct smell and an off-white color, not musty with strange odors, and have a uniform, pure white appearance.
- Avoid choosing mushrooms that are bruised, have a rotten smell, or unusual odors.
How to choose and buy delicious wood ear mushrooms
- In this dish, you can use either white or black wood ear mushrooms for preparation.
- To select good wood ear mushrooms, choose those with large ears, thick caps, and few small ears at the base.
- The top of the mushroom should have a dark amber color and a slight shine, while the underside should be coffee-colored.
- If the mushrooms have white mold, do not choose to buy them.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with bright red skin, evenly colored. The outer skin should be intact, without scratches, and plump, indicating fresh tomatoes.
- Naturally ripened tomatoes usually have a mild fragrant aroma, which can be easily detected when sniffed.
- When buying, you can gently pull to see if the stem comes off the fruit easily; you should choose tomatoes that still have their stem attached, with the stem still fresh and not wilted.
- Do not choose fruits that are bruised, with scratched skin, holes, no stem, or a stem that is no longer fresh.
How to choose fresh and delicious pineapples
- First, pay attention to the color. A good pineapple should have a very eye-catching yellow color mixed with a bit of green. Avoid purchasing those that are unevenly colored; if the dark brown color is too prominent, it indicates over-ripeness and soon spoiling.
- When touched, it should feel firm, and pressing should not leave a dent.
- Pineapples with more flesh are those that are rounder and shorter than longer ones. Additionally, choose those with large eyes, as these are naturally ripened and will taste better.
- Moreover, choose a pineapple with a subtle, sweet aroma. Avoid those with a strong smell as they may have over-ripened and fermented quickly. If there is no scent, it means they are not ripe enough yet.
See details: How to properly choose pineapples
Tools required
Steamer set, plate, knife, cutting board, bowl, …
How to cook steamed grouper with vermicelli
-
Prepare ingredients
The grouper you buy has been cleaned by the seller; rinse the fish and then rub it with lemon and coarse salt to remove slime and odor. Rinse the fish again with cold water and let it drain.
Make several diagonal cuts on the fish; you can cut the fish in half if it’s too large.
How to clean grouper without fishy smell
- Method 1: Mix a little cold water with vinegar, soak the cleaned fish in it, and it will quickly reduce the fishy smell.
- Method 2: Dilute lemon juice, soak the fish in it for a few minutes, then clean the fish as usual.
- Method 3: Use diluted white wine to marinate the fish for about 2 minutes, then dry it; this will greatly reduce the fishy smell.
See details: 7 tips to easily and effectively eliminate fishy smell
-
Prepare other ingredients
Green onions and cilantro should have their roots trimmed, wilted leaves removed, washed clean, and drained of water.
Shimeji mushrooms should have their roots cut off, and wood ear mushrooms should be soaked in cold water until soft and sliced into thin strips.
Cellophane noodles should be soaked in cold water for 1 minute until they become soft and chewy.
Onions and garlic should be trimmed, peeled, washed clean, and minced.
Tomatoes, pineapples, and chilies should also be washed clean and sliced thinly.
-
Marinate and steam the fish
After cleaning the fish, add 3 tablespoons of fish sauce, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 tablespoon of seasoning powder, and 1 teaspoon of chili powder.
Use your hands to rub the spices evenly so they combine and coat the fish for quick absorption.
Cut the green onions and cilantro into 1 finger-length pieces and stuff them into the fish’s belly.
Add the remaining ingredients such as: cellophane noodles, wood ear mushrooms, shimeji mushrooms, tomatoes, and pineapples on top of the fish.
Marinate the fish for 10 minutes to absorb the spices, then place the fish into a steamer and steam over medium heat for about 30 minutes until the fish is cooked.
-
Final Product
The steamed grouper with vermicelli dish offers a uniquely delicious flavor. The freshness and rich sweetness of the fish combine with the chewy vermicelli, the crunchiness of the wood ear mushrooms, and the spiciness of the chili. This fish dish releases an aromatic fragrance that fills the small kitchen.
Tomatoes, pineapple, and mushrooms create a balance of nutrition and flavor, making the dish even more delicious and appealing. To fully appreciate the essence of this dish, you should enjoy it while it’s still hot!
See more
Above is the article guiding the preparation of the steamed grouper with vermicelli dish, which is flavorful, delicious, and extremely simple and easy to make, so anyone can do it. Wishing you success with this recipe!
*Source of the recipe and images shared from Facebook: Ni Diệu.
