Authentic Vietnamese Chả Cá Hấp Recipe: Steamed Fish Cake Delight

Ingredients

  • 500g Snakehead fish
  • 4 Lemongrass stalks
  • 1 tablespoon Fish sauce
  • 2 teaspoons Turmeric powder
  • 4 Garlic cloves
  • 2 tablespoons Vegetable oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 tablespoon Sugar
  • 2 Spring onions
  • 2 Red bird's eye chili
  • 1 Bunch fresh dill
  • 1 Bunch fresh mint
  • 1 Bunch fresh perilla
  • 1 Bunch fresh basil
  • Fresh rice noodles for serving

Steps and instructions

  1. Prepare the fish by cleaning and cutting it into evenly sized pieces. Set aside.
  2. Chop the lemongrass stalks, garlic and bird's eye chili finely. Dice the spring onions.
  3. In a bowl, mix the chopped lemongrass, garlic, chili, spring onions, turmeric powder, fish sauce, salt, sugar and pepper together to create a marinade.
  4. Add the fish pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 1 hour.
  5. After marinating, arrange the fish in a steaming dish.
  6. Prepare a steamer, ensuring the water is boiling. Place the dish with the fish in the steamer and cover. Steam for about 15-20 minutes, or until the fish is cooked thoroughly.
  7. While the fish is steaming, heat the vegetable oil in a pan. Once hot, add the remaining lemongrass, garlic, chili and spring onions. Saute until fragrant.
  8. When the fish is ready, pour the sauteed mixture over the fish. Garnish with fresh dill, mint, perilla and basil.
  9. Serve the Chả cá hấp with fresh rice noodles, additional herbs and fish sauce to taste.

Tools for making

  • Steaming dish - A dish or plate suitable for steaming the fish.
  • Steamer - A kitchen utensil used for steaming food, typically consisting of a pot with a perforated platform or rack.
  • Pan - A cooking utensil with a flat bottom and sides, used for sautéing the ingredients.
  • Knife - A sharp tool used for cleaning, cutting, and preparing the fish.
  • Chopping board - A sturdy board used for cutting and chopping the ingredients.
  • Bowls - Used for mixing the marinade and serving the fish.
  • Spoons - Utensils used for stirring, mixing, and serving.
  • Tongs - Used for handling and flipping the fish during the steaming process.
  • Steamer basket - An alternative to a steamer, a collapsible metal basket used for steaming the fish.
  • Kitchen towel - Used for drying and cleaning utensils and surfaces.

Recipe variations

  • Use a different type of fish such as cod, tilapia, or salmon instead of snakehead fish
  • Replace turmeric powder with curry powder for a different flavor profile
  • Add coconut milk to the marinade for a creamy twist
  • Grill or pan-fry the fish instead of steaming for a crispy texture
  • Substitute tofu or tempeh for the fish to make it vegetarian/vegan
  • Include vegetables like bell peppers, onions, or mushrooms in the dish
  • Add crushed peanuts or sesame seeds as a topping for extra crunch
  • Serve the Chả cá hấp in lettuce wraps for a refreshing twist
  • Experiment with different herbs and greens such as coriander, Thai basil, or water spinach
  • Adjust the level of spiciness by adding more or less chili according to taste

Recipe overview

Chả cá hấp is a delicious and traditional Vietnamese dish made using steamed fish. Using Snakehead fish as the star ingredient, this recipe is loaded with bold flavors from a medley of herbs and spices, including lemongrass, chili, and turmeric. The fish is carefully marinated to ensure each piece is filled with flavor, then it's steamed to perfection, ensuring a tender and moist end result. Sauteed aromatics are then added on top for an extra flavor punch. Finally, this dish is served with fresh rice noodles and an assortment of fresh herbs for a vibrant and refreshing touch. It's a healthy, flavorful meal that's sure to impress.

Common questions

  1. Can I use a different type of fish for this recipe?
  2. Yes, you can use other firm white fish such as cod or haddock as a substitute for snakehead fish.
  3. Can I use dried herbs instead of fresh herbs?
  4. While fresh herbs provide the best flavor, you can use dried herbs as a substitute if fresh herbs are not available. However, the taste and aroma may differ slightly.
  5. Can I steam the fish without a steamer?
  6. If you don't have a steamer, you can create a makeshift steamer by placing a heatproof bowl or rack inside a large pot. Add enough water to cover the bottom, then place the fish on the bowl or rack. Cover the pot with a lid and steam as directed.
  7. Can I make this recipe ahead of time?
  8. It is best to serve Chả cá hấp immediately after steaming for optimal flavor and texture. However, you can marinate the fish in advance and store it in the refrigerator. Steam the fish and prepare the sautéed mixture just before serving.
  9. What can I serve with Chả cá hấp?
  10. Chả cá hấp is traditionally served with fresh rice noodles, herbs, and fish sauce. You can also serve it with steamed jasmine rice or as a filling in spring rolls.

Serving dishes and utensils

  • Steaming dish - A heat-resistant dish used for steaming the fish.
  • Steamer - A kitchen appliance used for steaming food.
  • Pan - Used for sautéing the lemongrass, garlic, chili, and spring onions.
  • Knife - For cleaning and cutting the fish, as well as chopping the lemongrass, garlic, and chili.
  • Cutting board - To provide a surface for chopping and preparing the ingredients.
  • Bowl - For mixing the marinade ingredients together.
  • Serving plates - To present the Chả cá hấp for serving.
  • Tongs - For handling the hot steaming dish and transferring the fish to serving plates.
  • Spoons - To scoop and serve the fish, sauce, and noodles.
  • Chopsticks - Optional utensils for serving and eating the dish.
  • Herb garnish containers - Small bowls or plates to hold the fresh dill, mint, perilla, and basil for garnishing.
  • Fish sauce dish - A small dish or bowl to hold fish sauce for dipping or drizzling.
  • Napkins - To clean hands and wipe utensils during the meal.

Origin stories

Chả cá hấp, a cherished gem of Vietnamese cuisine, tells a tale of the nation's abundant aquatic life. The key ingredient, Snakehead fish, is a freshwater species native to the Southeast Asian region, thriving in the sprawling Mekong Delta. The dish is a testament to Vietnam's time-honored culinary traditions — the fish steamed to perfection, flavored with aromatic lemongrass and turmeric, and served with a plethora of fresh herbs. It underscores the Vietnamese principle of Ăn để sống, "Eat to live," celebrating fresh, simple, and nutritious ingredients that not only nourish the body but also satiate the soul. The burst of vibrant flavors in Chả cá hấp reflects the spirit of Vietnam — lively, warm, and rooted in nature. Just as the country's landscapes vary from verdant rice fields to bustling cities, so does its cuisine, offering a diverse palate of tastes and textures, with Chả cá hấp standing as a paragon of this culinary diversity.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.