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Preparation
20 minutes
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Cooking
15 minutes
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Difficulty
Easy
Grouper fish has long been a favorite food source for many Vietnamese families due to its diverse cooking methods. Today, let’s refer to TasteVN for a delicious recipe for steamed grouper with reishi mushrooms, with very simple steps. Get cooking and make this unique steamed dish right away!
Ingredients for Steamed Grouper with Reishi Mushrooms Serves 2
Grouper 1 slice (200gr) Reishi mushrooms 100 gr (fresh) Carrot 1/2 piece Green onion 3 stalks Dill 3 stalks Ginger 1 piece Salt/ pepper A little
How to choose fresh ingredients
How to choose fresh grouper fish
- You should choose to buy wild grouper instead of farmed grouper, as the meat will be sweeter, firmer, and less fishy.
- Press the fish meat with your hand; if it still has good elasticity, is moderately soft, not too hard or too soft, then you should buy it.
- If choosing a whole grouper, select those that are intact, with bright, clear eyes, gills that are bright red, and shiny skin.
- If choosing sliced grouper, look for pieces with firm flesh, still showing fresh blood, not clumped, with clear muscle lines visible.
How to choose fresh, delicious reishi mushrooms
- Fresh reishi mushrooms should be purchased from reputable establishments, ensuring food safety, or from quality mushroom farms.
- Carefully check the packaging, observe that the mushrooms are dry, not leaking water, the stems are white, and not bruised or scratched.
- Avoid selecting mushrooms that are wilted, feel soft and mushy to the touch, and have yellowing stems, as they have been stored for quite a while and should not be bought.
How to choose fresh, delicious carrots
- You should choose fresh carrots that are intact, without scratches, bruises, or dark spots on the body of the carrot.
- Carrots that are deep orange in color, with smooth skin, elongated shape, feel heavy, firm to the touch, and are hard can be selected for purchase.
- Be sure to select only those carrots that still have the top stem attached, with the leaves still fresh and green.
- Avoid choosing carrots that are soft, with wilted skins, yellowing leaves, or missing stems, as they are spoiled and not usable.
How to Prepare Steamed Barramundi with Lingzhi Mushrooms
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Prepare and Marinate the Fish
After purchasing the fish, rinse it with diluted saltwater and then rinse it again with cold water, allowing it to drain or directly using a dry paper towel to absorb excess water on the surface of the fish.
Marinate the fish with 1 teaspoon of ground pepper, 1 teaspoon of salt, mixing well to ensure the seasoning is evenly absorbed by the fish. Let it sit for about 15 minutes for the fish to absorb the flavors.
Effective Ways to Eliminate the Fishy Smell
- You can soak the barramundi in rice water for about 15 – 20 minutes, then remove and rinse it clean, which helps eliminate the fishy smell.
- Rubbing salt around the fish and then rinsing it with water also helps remove the fishy smell and any dirt stuck to the fish.
See details: 7 easy and effective ways to eliminate fishy smells
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Prepare Other Ingredients
After peeling the carrot, cut it into thin slices that are easy to eat. Green onions and dill should be washed and drained, then cut into short segments about 3 – 4cm long.
Peel the ginger completely, using a knife to cut it into long strips.
Tip: You should use a spoon or a knife to quickly peel the ginger. When peeling, try to avoid contact with water.Soak the lingzhi mushrooms in diluted salt water for about 15 – 20 minutes, gently rinse them clean, and then remove them to wait for preparation.
Note: To avoid losing the natural flavor of the mushrooms, you should not soak them too long in water.
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Steam the fish
Arrange 1/2 of the mushrooms on a large plate, add some onions, dill, ginger, and then place the marinated barramundi slices on top. Layer the remaining onions, dill, and ginger on top of the fish, and carefully arrange the carrots evenly around the plate.
Prepare a steamer and place the fish plate inside, cover tightly, and steam for about 10 – 15 minutes until the ingredients are cooked evenly, then remove from the pot.
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Final Product
The steamed grouper with lingzhi mushrooms has an enticing aroma, vibrant colors, interspersed with the orange of carrots and the fresh green of scallions.
The fish meat is tender and delicious without being dry or tough, with a firm texture that absorbs the savory seasoning evenly, retaining the characteristic sweet flavor of the fish. Make it and enjoy it with your family!
See more
With just a few very simple steps, you can make steamed grouper with lingzhi mushrooms deliciously right at home for your family to enjoy. Wishing you success with your own delicious dish!
