Recipe Ingredient
- 1 sea bass (ikan siakap), cleaned
- 1 tbsp oil
- 200g minced chicken (or pork)
- Ingredients (A)
- 1 pickled leek, sliced
- 2 pickled plums, mashed
- 1 tsp shredded ginger
- 3-4 slices galangal
- 2 kaffir lime leaves, torn
- 4-5 bird's eye chillies, smashed
- 2 dried chillies, soaked
- 2 coriander roots (root part only)
- 350ml fresh chicken stock
- Seasoning (B)
- ½ tsp salt
- 1 tsp sesame oil
- Seasoning (C)
- 1 tsp light soy sauce
- 1 tbsp lime juice
- 1 tbsp fish sauce
- ½ tsp sugar
- Dash of monosodium glutamate
- Garnishing
- 1 stalk spring onion, cut into 5cm lengths
- 1 red chilli, seeded and finely shredded
Instructions
- Make two diagonal slits on either side of the cleaned fish. Blanch the fish in boiling water for 10 seconds. Dish up and drain well. Place on a heatproof plate. Rub fish with seasoning (B). Steam over medium heat for 5-6 minutes.
- Heat oil in a wok and sauté minced chicken (or pork) until fragrant. Add fresh chicken stock and bring to a boil. Put in remaining ingredients (A) and simmer for 10-15 minutes. Add seasoning (C).
- Pour the hot soup, together with the stock ingredients, over the fish. Garnish and serve immediately.
