Steamed pangasius fillet with vermicelli

This dish features tender pangasius fillets steamed on a bed of vermicelli—a harmonious blend of smooth and chewy textures. The aroma of garlic and seafood sauce adds a light savory touch, while a drizzle of hot oil gives the dish a seductive sheen and aroma. It's perfect served warm as a healthy and light main dish.

Ingredients

Steps

Wash and soak the vermicelli for 20 minutes.
Cut the pangasius fillet into four, then wash and wipe dry.
Add 1 tsp rice wine, 1/2 tsp pepper powder, 1/4 tsp salt
add 1 tsp sesame oil
1/2 tbsp Sweet potato flour
Stir until evenly mixed, let rest
Peel the onions, wash and chop them.
Wash the spring onions and chop them.
After 20 minutes, drain the vermicelli.
Prepare a plate and put the vermicelli on it.
Place the pangasius fillet on top of the vermicelli and add the chopped garlic.
Heat enough water
After boiling, add
Then close
After 6 minutes, add chopped spring onions on top and 2 tbsp seafood soy sauce on top.
Cover again for a minute
Heat 2 tbsp of oil and
Pour hot oil over it (here I steamed it for 8 minutes, guys)
And steamed pangasius fillet with vermicelli is now ready to be served.