Baked Fish Vietnamese
2 servings
25 minutes
Vietnamese baked fish is a harmony of fresh ingredients and aromatic spices that reflects Vietnam's culinary culture. The origins of this dish trace back to the traditions of coastal cities where fish has always been a staple. White fish fillet soaked in fish sauce, lemon juice, and sesame oil gains a rich flavor enhanced by the warmth of ginger and the spiciness of garlic. Carrots add crunchiness while tomato paste gives juiciness to the dish. Wrapped in foil, the fish is baked to perfection, retaining its juices and aromas. It is served with fluffy rice that pairs perfectly with the tenderness of the fish. This dish not only delights with its taste but also conveys the spirit of Vietnamese hospitality, making you feel like you're in a cozy street café in Hanoi.
1
In a bowl, mix tomatoes, white fish fillet, fish sauce, lemon juice, sesame oil, ginger, garlic, mint, sugar, and pepper.
- Tomatoes: 2 pieces
- Fish: 360 g
- Fish sauce: 2 tablespoons
- Lemon juice: 1 tablespoon
- Sesame oil: 1 teaspoon
- Grated ginger: 2 teaspoons
- Garlic: 1 clove
- Fresh mint: 1 tablespoon
- Sugar: 0.5 teaspoon
- Ground black pepper: 0.3 teaspoon
2
Place the prepared mixture in the middle of two pieces of foil, layer sliced carrots on top, and cover with tomato paste. Wrap the foil into tight envelopes. Bake in a preheated oven at 225 degrees for 15 minutes.
- Carrot: 1 piece
- Tomato paste: to taste
3
Carefully place on plates and serve with rice.
