1 kg
6
1
4
sliced
1 large
1/2 cup
2 tablespoons
1/4 teaspoon
1/4 teaspoon
2 tablespoons
4 tablespoons
2 tablespoons
2 tablespoons
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whole fish or 1 kg of firm white fish fillets
dried chinese mushroom
carrot
fresh ginger
clove garlic
finely sliced cooked pork
light soy sauce
salt
black pepper
fish sauce
coconut milk
fresh coriander leaves, chopped
finely sliced spring onion |
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-
Wash fish and
clean cavity with kitchen paper dipped in coarse salt. Rinse
well and dry with paper towels and trim fins and tail. Slash the
flesh diagonally to allow the seasoning to penetrate. Put in a
heatproof dish.
-
Soak mushroom in
hot water for 25 minutes. Squeeze out excess water from the
mushroom, cut off and discard stems and slice thinly.
-
Scrape carrot and
cut into strips. Cut ginger into thin shreds and finely grate
the garlic.
-
Combine all these
ingredients in a bowl together with soy sauce, salt, pepper and
fish sauce. Spread it over the fish, put in a steamer and steam
for 20 minutes or until the fish is cooked.
-
Pour the coconut
milk over, garnish with coriander and spring onion and serve
immediately with rice.
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