Vietnamese
Vietnamese - Steamed Dishes
Steamed Mint
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g fish fillets (mackerel or basa)
- • 1 bunch mint leaves (40g)
- • 3 stalks lemongrass, bruised
- • 3 slices ginger, julienned
- • 2 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 tsp ground white pepper
- • 1 lime, juiced
- • 2 tbsp vegetable oil
Preparation Steps
1
Phase 1
Rub the fish with the fish sauce, sugar, and white pepper.
2
Phase 2
Lay the large mint leaves flat and wrap each fillet, securing with a toothpick.
3
Phase 3
Arrange the parcels on a bed of lemongrass and ginger and steam for 12-15 minutes until just cooked.
4
Phase 4
Warm the lime juice with the oil and 2 tbsp of the steaming liquid.
5
Phase 5
Unwrap, pour the mint-scented sauce over, and serve with steamed rice.