Cá chim rim gừng tỏi takes everyday ingredients and cooks them a slightly different way. A whole silver pomfret is dusted with starch and fried, then simmered in a sweet-salty sauce of soy, oyster sauce and fish sauce with ginger and garlic. Serve it with steamed rice. Ingredients 400 g silver pomfret 1 small branch of ginger 3–4 small cloves of garlic 1 tablespoon tapioca starch or cornstarch Salt Cooking oil Spring onion and coriander, sliced Pepper For the sauce 1 tablespoon sugar 1 tablespoon soy sauce 1 teaspoon fish sauce A little oyster sauce How to make cá chim rim gừng tỏi 1. Prepare and fry the fish Clean the fish well and remove all the innards. Score a few lines across its body, marinate it with a little teaspoon of salt and leave it for 15 minutes. Then spread a thin coat of tapioca starch over the skin with your hands. Heat the oil and fry the fish until it turns golden brown. Lift it onto a plate lined with paper towels to soak up the excess oil. 2. Prepare the ginger, garlic and sauce Peel the ginger and garlic and mince them well. Stir together the sugar, soy sauce, fish sauce and oyster sauce. 3. Simmer the fish Heat the oil in the pan and fry the ginger and garlic until fragrant. Pour in the sauce and stir well. Add the fried fish, cover the pan and let it take in the seasoning. This is the step that makes the dish. If the liquid is nearly gone, add more hot water and adjust the seasoning. Cook over low heat for about 10–15 minutes. 4. Finish and serve Scatter sliced spring onion and coriander over the fish, and a sprinkle of pepper if you like. Eat it with steamed rice. Share:
