Recipe Ingredient
- 1 whole fish (thread fin or garoupa), about 600g
- 30g salted mustard cabbage (ham choy), soaked and shredded
- 1 cabbage leaf, torn into small pieces
- 1 tbsp shredded ginger
- 1 preserved plum (suin mui), tear into pieces
- Soup stock
- 1 whole bulb preserved garlic (thai kok sueen), lightly smashed
- 25 bird´s eye chillies
- 2 stalks lemongrass, smashed
- 3 stalks coriander root
- 1 ripe tomato, halved
- 5 kaffir lime leaves
- 1 litre chicken stock
- 2 big limes, halved
- Seasoning
- Dash of monosodium glutamate
- 2 tsp sugar or to taste
- ¼ tsp pepper
- 2 tbsp fish sauce
- 2 tbsp lime juice
Instructions
- Combine fish stock ingredients in a pot. Bring to a boil then reduce the heat, add seasoning and simmer for 10-15 minutes.
- Clean fish and scald in hot water for 4-5 minutes. Remove and place on a steel plate, spread salted mustard cabbage, cabbage leaves, preserved plum and ginger over it. Pour 2 ladles of prepared soup stock over together with some of the cooked ingredients.
- Place the steel plate onto a rack with candle or charcoal flame underneath to keep the dish cooking in the process. Serve the fish while still cooking over the flame.
- Note: If you do not have a steel fish shaped plate, the fish can be steamed with the stock added in a steamer for 15 minutes or until the eyes of the fish pop out.
