Steamed mackerel with fish sauce, or Cá hấp nước mắm in Vietnamese, is a deceptively simple yet incredibly flavorful dish that showcases the magic of fresh ingredients and bold aromatics. This classic Vietnamese recipe balances the richness of steamed mackerel with the pungent tang of fish sauce, creating a harmonious explosion of taste in every bite. The delicate texture of the perfectly steamed fish contrasts beautifully with the aromatic herbs and the savory depth of the sauce, offering a truly unforgettable culinary experience. Think succulent, flaky fish infused with a complex, umami-rich sauce, complemented by the freshness of vibrant herbs.
This recipe is surprisingly easy to master, requiring minimal ingredients and straightforward techniques. The fragrant herbs and spices play a crucial role, adding layers of complexity and depth to the overall flavor profile. Ready to embark on a culinary journey to Vietnam? Let's dive into the step-by-step instructions to recreate this delicious dish in your own kitchen.
Tools Needed
- Steamer
- Plate
- Bowl
- Knife
Ingredients
- Pork belly: 250g
- Shrimp: 250g
- Mackerel fish sauce (oil-soaked): 500g
- Cucumber
- Winged beans
- Green bananas
- Herbs
- Green onion
- Chili
- Shallots
- Ginger
- Sugar: 1/2 tablespoon
- Seasoning: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Wash and slice the shallots, ginger, and green onions (separate the leaves for garnish).
- Wash and cut into bite-sized pieces.
- Wash and slice the cucumbers, winged beans, and green bananas. Prepare herbs.
Step 2. Layer and Season
- Start with ginger, shallots, and green onion roots at the bottom. Add a layer of pork belly, followed by mackerel fish sauce (discarding the oil), and shrimp. Repeat layers.
- Add sugar, seasoning, pepper, and remaining shallots, ginger, chili, and green onions on top.
Step 3. Steam to Perfection
- Cover and steam for 25 minutes.
- Add more ginger and shallots, steam for another 5 minutes.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Using old onions enhances aroma and reduces fishy smell.
- Ginger helps remove fishy smell and adds fragrance.
- Don't over-season; fish sauce is already strong.
- Cut pork belly into even sizes for even cooking.
Nutrition
- N/A
FAQs
1. Can I substitute the mackerel with another type of fish?
Yes, other firm white fish like cod or snapper can work well, but the flavor profile might be slightly different. Mackerel's richness is key to the dish.
2. How do I know when the mackerel is cooked?
The mackerel is cooked when it flakes easily with a fork and is opaque throughout. Overcooking will make it dry, so err on the side of slightly undercooked.
This Steamed Mackerel Fish Sauce with Pork Belly recipe offers a delightful balance of flavors and textures, showcasing the best of Vietnamese cuisine. With minimal effort, you can create a dish that's both satisfying and incredibly flavorful, perfect for a weeknight meal or a special occasion. Enjoy the fragrant aromas and the exquisite taste of this authentic Vietnamese culinary experience!