Preparation
30 minutes
Cooking
45 minutes
Difficulty
Easy
Steamed dishes are always a great choice for a light, healthy meal, ensuring nutrition and appealing flavor without complicated preparation. Today, let’s join TasteVN in the kitchen to prepare a premium steamed grouper with vermicelli, delicious and chewy!
Ingredients for Steamed Grouper with Vermicelli Serves 5 people
Grouper 1 fish Black fungus 20 gr Vermicelli 150 gr Pineapple 1/6 fruit Tomato 3 fruits Enoki mushrooms 100 gr Onion 1 bulb Green onion 2 stalks Coriander 2 stalks Chili 4 fruits Shallot 5 bulbs Garlic 5 cloves Chili powder 1 teaspoon Lemon 1 fruit Salt 1 tablespoon Fish sauce 3 tablespoons Common seasoning a little (sugar/ salt/ seasoning powder)
How to choose fresh ingredients
How to choose fresh grouper fish
- Choose grouper that has a slightly flattened body and a fairly large weight; this will make the dish tastier.
- It is advisable to choose fish that are still swimming vigorously in the water and when taken out of the water, the fish thrashes strongly.
- The fish’s skin should still have elasticity, be moist, the color of the skin should still be fresh, not discolored, and the black areas of the fish’s skin should remain intact.
- Choose fish with clear eyes that are not cloudy, and the fish should not show signs of a foul smell.
- Additionally, if you notice any abnormal signs such as bloating, weak swimming, or pale color, you should not choose to buy them.
How to choose delicious and chewy vermicelli
- Vermicelli is a type of dry noodle made from rice flour, cassava flour, green bean flour, or tapioca flour, sold in bundles.
- You should choose whole vermicelli that is intact, not broken, dry and crispy, with chewy strands that are loose, not stuck together, straight, and uniform in thickness.
- It is advisable to select packaged products to help keep the vermicelli free from external contaminants and maintain its quality before use.
- You can find dry vermicelli at grocery stalls, local markets, or in supermarkets and convenience stores. You can also order it online through reputable e-commerce sites or at bachhoaxanh.com!
How to choose fresh and delicious enoki mushrooms
- Fresh mushrooms should be chosen for their bright colors and characteristic mushroom scent.
- You can gently press the mushroom stem with your hand and bring it to your nose to smell. Clean mushrooms have a distinctive smell and a slightly off-white color, not musty, with a strange odor, and have a uniform and pure white appearance.
- Avoid selecting mushrooms that are bruised, have a rotten smell, or unusual odors.
How to choose delicious ear mushrooms
- In this dish, you can use either white or black ear mushrooms for cooking.
- To choose good ear mushrooms, look for large ears with thick caps and few small mushroom stems.
- The top of the mushroom should be a dark amber color, slightly shiny, while the underside should be a coffee cream color.
- If the mushrooms have white mold, do not buy them at all.
How to choose fresh and delicious tomatoes
- You should choose tomatoes with bright red skin, evenly colored. Intact skin, free of scratches, and plump is a sign of fresh tomatoes.
- Natural ripe tomatoes often have a mild fragrance, which can be easily noticed when smelled.
- When buying, you can gently pull to see if the stem detaches easily from the fruit; you should choose tomatoes with the stem still attached, as the stem should still be fresh and not wilted.
- Do not choose bruised tomatoes, those with scratched skin, holes, those without stems, or stems that are no longer fresh.
How to choose fresh and delicious pineapples
- First, pay attention to the color. A good pineapple has a bright yellow color interspersed with some green. Avoid buying those with uneven colors; if the brown is too dark, it means it has overripe and is about to spoil.
- When you touch it, it should feel firm, and pressing should not cause it to dent.
- Pineapples with more flesh are those that are rounder and shorter than the longer ones. Additionally, choose fruit with large eyes, as these are naturally ripe and will taste better.
- Moreover, choose fruit with a faint, sweet aroma. Avoid those with a strong smell as they may have been ripe for too long and can ferment quickly. If there is no aroma at all, it means they are not ripe enough.
See details: How to properly choose pineapples
Tools needed
Steamer set, plate, knife, cutting board, bowl, …
How to prepare steamed grouper with vermicelli
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Prepare the ingredients
The grouper purchased has been pre-cleaned by the seller; rinse the fish lightly and use lemon and coarse salt to rub the outside of the fish to remove the slime and eliminate the fishy smell. Rinse the fish thoroughly with cold water and let it drain.
Make several horizontal cuts on the fish; you can cut the fish in half if it is too large.
How to clean grouper properly, without fishy smell
- Method 1: Mix a little cold water and vinegar, place the cleaned fish in it to rinse again; the fish will quickly lose its 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 also significantly reduce the fishy smell.
See details: 7 tips to easily and effectively eliminate the fishy smell of fish
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Prepare other ingredients
Green onions and cilantro should have their roots cut off, remove any wilted leaves, wash thoroughly, and drain.
Cut off the roots of the enoki mushrooms, soak the wood ear mushrooms in cold water until they soften, and slice them thinly.
Soak the rice vermicelli in cold water for 1 minute until the noodles soften and become chewy.
Cut the roots off the onions and garlic, peel them, wash them clean, and crush them finely.
Wash the tomatoes, pineapple, and chili peppers, then slice them thinly.
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Marinate and steam the fish
After cleaning the fish, add in order 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 to mix them together and coat the fish so that it absorbs the flavors quickly.
Chop the green onions and cilantro into finger-length pieces, then stuff them into the fish’s belly.
Add the remaining ingredients like rice vermicelli, wood ear mushrooms, enoki mushrooms, tomatoes, and pineapple on top of the fish.
Marinate the fish for 10 minutes to absorb the spices, then place the fish in a steamer pot and steam over medium heat for about 30 minutes until the fish is cooked.
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Final Product
The steamed grouper with vermicelli dish offers a particularly delicious flavor. The freshness and sweet richness of the fish combine with the chewy vermicelli, crunchy wood ear mushrooms, and the spicy kick of chili. This fish dish emits a fragrant aroma 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 experience the essence of the dish, enjoy it while it’s still hot!
See more
The above is a guide to preparing the steamed grouper with vermicelli dish with authentic flavor, delicious, rich, and extremely simple and easy to make that anyone can do. Wishing you success with this recipe!
*Source of the recipe and images shared from Facebook: Ni Diệu.
