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Hanoi-Style Steamed Fish with Ginger and Lemongrass

Name: Hanoi-Style Steamed Fish with Ginger and Lemongrass
Total time: 20 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1 whole fish (e.g., tilapia), scaled and gutted; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 stalk lemongrass, bruised; 2 slices ginger; 1 tbsp oil; 1 tsp sugar

A Vietnamese dish of steamed fish with ginger, lemongrass, and soy sauce.

20 minutes2 servings

Method

Place fish in a steamer, add lemongrass and ginger.
Mix soy sauce, vinegar, oil, sugar, and pour over fish.
Steam 15 minutes until fish flakes easily.
Drizzle with pan juices and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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