Ca Hap Gung Hanh (Vietnamese Steamed Sea Bass with Ginger)
Delicate steamed sea bass topped with ginger and spring onion, finished with a hot oil sizzle and a bright dipping sauce.
Made with Nuoc cham (Vietnamese dipping sauce). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £3.17 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice until the water runs clear. Cook it in 450 ml water with a lid for 12 minutes, then rest off the heat with the lid on for 10 minutes.
12 min - 2
Pat the fish dry and season lightly with the fish sauce. Lay the fillets skin side up on a heatproof plate that fits in your steamer, and scatter over half the ginger.
- 3
Steam over simmering water with a lid for 6 to 8 minutes, until the flesh turns opaque and flakes easily.
7 min - 4
Lift the plate out carefully and tip away the milky liquid. Pile the spring onion strips, remaining ginger and chilli on top of the fish.
- 5
Heat the oil in a small pan until shimmering, about 2 minutes, then pour it over the toppings. It should sizzle and smell fragrant.
- 6
Scatter with coriander. Serve with the rice and your ready made nuoc cham (see the base recipe) spooned over the fish at the table.
Tips
- Do not overcook sea bass. Check at 6 minutes by pressing the thickest part with a fork.
- If you have no steamer, set a rack in a wide lidded pan with 2 cm of simmering water and put the plate on top.
- Tipping away the cooking liquid gives a cleaner flavour and a crisper look.
Storing and freezing
Best eaten straight away. Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat gently until steaming hot all the way through.
Questions
Can I use another fish?
Yes. Bream, cod, haddock or hake all work. Thicker fillets need an extra 2 to 3 minutes of steaming.
Is this dish gluten free?
Yes, provided your fish sauce is gluten free. It is also dairy free, egg free and nut free.
Can I steam a whole fish?
Yes. A whole 600 g sea bass takes 12 to 15 minutes. It is cooked when the flesh near the bone is opaque.
More made with nuoc cham (vietnamese dipping sauce)
Vietnamese Tofu Summer Rolls with Satay Dipping Sauce
DFEFThai Green Curry Chicken Burgers with Cucumber Slaw
GFDFEFNem Nuong Cuon (Grilled Pork Rice Paper Rolls)
NFGoi Du Du Tom (Green Papaya and Prawn Salad)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.