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Ingredients :
1 kg
Whole fish
90 g
Cellophane noodles
10
Dried Chinese mushrooms
1
Carrot
3
Thin slices fresh ginger
2
Large clove garlic
1/2 cup
Finely sliced cooked pork
2
tablespoons
Light soy sauce
1/4 teaspoon
Salt
1/4 teaspoon
Black pepper
2
tablespoons
Fish sauce
6
tablespoons
Coconut milk
2
tablespoons
Chopped fresh cilantro leaves
2 tablespoons Finely sliced scallion
Method :
Wash the fish and clean the cavity
thoroughly. Then wipe the cavity with kitchen paper dipped in coarse
salt. Rise the fish again, pat dry with paper towels and trim the fins
and tail. Slash the
flesh diagonally to allow the seasonings to penetrate. Put in a
heatproof dish. Soak noodles
in hot water for 30 minutes. Soak
mushrooms in hot water for 30 minutes. Drain and cut
the noodles into short lengths, squeeze out water from mushrooms, cut
off and discard stems and slice caps thinly. Scrape carrot
and cut into matchstick strips. Cut ginger
into thin shreds and finely grate the garlic. Combine all
these ingredients in a bowl together with the pork, soy sauce, salt,
pepper and fish sauce. Spread this
over the fish, put in a steamer and steam for 30 minutes or until fish
is cooked through and milky white right tot the bone when flaked with a
knife or fork. Fillets
should take only 15-20 minutes. Pour the
coconut milk over, garnish with cilantro and scallion and serve at
once with white rice.
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