Ca Hap – Steamed Striped Bass with Glass Noodles
This was the main entree we cooked for my Mom’s Birthday Seafood Extravaganza. This Steamed Fish with Pork, Mushroom and Noodles is a very classic Vietnamese Dish (Ca Hap) and I was inspired by a recipe I found from Andrea Nguyen’s “Into the Vietnamese Kitchen” cookbook that my friend gave me back in college. Since this was one of many courses we served that day, we wanted to find a great prepare ahead recipe that was reliable. It was cooked to perfection in the foil pockets and the steamed Stripe Bass was served with brown rice and garlic sautéed Haricot Vert (French Green Beans).
Serving size was 1/2 Striped Bass Fish Filet per person because we served with rice and other courses throughout the evening.
- 6 Striped Bass Fish Filets – I found these at central market, they were very fresh and much more affordable than chilean sea bass
- Olive Oil
- 10 minced garlic cloves
- 1/2 lb ground pork
- 1 package of oyster mushrooms – dice into small pieces
- 4 tablespoons of Fish Sauce (Nuoc Mam)
- 1 bundle of cellophane/glass noodles – soak in hot water until pliable, then drain
- 1 bunch of scallions – minced
- 1 Heirloom Tomatoes diced (we had yellow and red)
READY TO COOK
- Preparing the noodle filling for the fish, you will need a large pan.
- Coat the bottom with olive oil and set the temperature on high.
- Add the only 1/2 the minced garlic and begin to brown.
- Add the ground pork and saute until brown. Remove and set aside.
- Add a little more oil and the remaining minced garlic.
- Add the minced oyster mushrooms and begin to brown.
- Once brown, add the glass noodles, scallions and the previously cooked pork.
- Add the fish sauce and mix well.
- Take the striped bass filets and place them each on a 12×12 inch foil
- Divide the noodle filling evenly on the bottom, then place the filet of fish on top and add another layer of noodle filling and the tomatoes to complete the picture.
- Create your foil pockets, place on a baking sheet/pan and bake in the oven on 350 degrees for 35 minutes for 6 fish filets.
- Serve with brown rice and a side dish. We sautéed haricot vert in garlic and a dash of fish sauce to complement the flavors of the fish.