Vietnamese
Vietnamese - Steamed Dishes
Steamed Tamarind
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 whole fish (snapper or catfish), cleaned
- • 3 tbsp tamarind pulp
- • 100ml warm water
- • 2 tbsp fish sauce
- • 2 tbsp sugar
- • 1 bird's eye chili, minced
- • 2 cloves garlic, minced
- • 3 slices ginger, julienned
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Soak the tamarind in the warm water for 10 minutes, then mash and strain the pulp.
2
Phase 2
Rub the fish with 1 tbsp of the fish sauce and set on a plate with the ginger.
3
Phase 3
Steam over boiling water for 12-15 minutes until the flesh flakes easily.
4
Phase 4
Reduce the tamarind liquid with the sugar, remaining fish sauce, chili, and garlic until thick and glossy.
5
Phase 5
Pour the hot tamarind glaze over the fish, scatter with the spring onions, and serve.